University of Louisiana at Lafayette Athletics
Just like the Ragin' Cajuns football team, Sonic's Ragin' Cajun burger is getting some national attention.
Spigelia marilandica 'Ragin Cajun' is a 2016 Plant Delights/JLBG introduction of a selection we made in 2000 while botanizing near St. Francisville, Louisiana. In the garden, it makes a 20" tall, compact clump topped, starting in mid-May (NC), with flower clusters that are much more orange-red compared to the blood red of the other forms in the trade. Also, Spigelia 'Ragin Cajun' produces nearly 1/3 more flower heads than other forms we've grown, resulting in a denser clump...truly spectacular! Maintenance: Spigelia marilandica is an extremely low maintenance plant. Really all that is necessary is to cut it to the ground after frost turns it brown in late fall. Though a long-established plant could be divided, Spigelia is not a plant which requires periodic division to rejuvenate older plants. Left to its own devices, and with decent growing conditions, it should improve every year; each year bringing more stems and thus more flowers. Spigelia marilandica also stays put, it never needs to be reigned in since it doesn't travel anywhere. Growing Conditions: Spigelia marilandica is most often encountered as a woodland plant, though like many shade tolerant plants it will also thrive in full sun where it will grow stronger and bloom more. So it is a superb plant for either light shade or full sun. It will grow well in average soils that range from dry to moist. Natural Impact: Spigelia marilandica is very showy in bloom and its floral display is the reason to grow it. Its foliage is tidy, though not terribly interesting. The floral tube is a bright clear red and the petals are bright yellow where they divide and reflex open at the throat of the floral tube. The effect is yellow stars against a red background, one that attracts hummingbirds.
Instructions: To make the salsa, place all of the salsa ingredients in medium size bowl and toss, toss, toss. Let stand 1 hour or longer for flavors to
Gumbo, etouffée, oysters Rockefeller and more—we've rounded up our favorite classic New Orleans recipes.
Learn how to cook boudin the best way by roasting the links! This cooking method is so easy to do, quick to make, and it gives boudin links a nice crispy exterior that is out of this world delicious. It's my all-time favorite way to cook boudin!
It’s finally here! The newest volume of Joanna Gaines’ Magnolia Table cookbook dropped this week and I was thrilled to receive my pre-ordered copy! I’m not deep into the whole …
Deliciously tender pan-seared chicken breasts coated with a golden Cajun-garlic butter sauce. Infused with mouthwatering flavors and ready to savor in less than 30 minutes, this dish is perfect for any occasion!
Slow cooked chicken with a nice spice to it. I usually serve this on top of white rice or paired with jambalaya.
In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy sausage and broth. The recipe calls for a 2-1/2-pound piece of chuck, but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the roast. Serve with stone-ground grits, polenta or rice, and pass the hot sauce.
In Cajun Cookery, the hog is revered. Over hundreds of years, Acadians have figured out how to extract the maximum amount of flavor and tenderness from just about every part of a pig. Throughout their history, Cajuns have gathered around the pig and celebrated, yes, celebrated, often with live music and dancing, the delights of
This is a sponsored post written by me on behalf of Pompeian. All opinions are my own. A simple , rustic dish of potatoes, eggs, onions, and bell peppers...my twist on a Spanish classic! One
Back of card reads: "BIENVENUE IN ACADIANA! Welcome to Acadiana! Since 1965, the official Louisiana Acadian flag has been flown throughout Acadiana - the 22-parish area of south Louisiana populated by the "Cajun" people. The 3 silver fleur de lis on a blue field symbolizes the French origin; the gold tower on the red field symbolizes Spain, which ruled Louisiana at the time of the Arcadian migration; and the gold star on the white field represents [the] Virgin Mary, under the title of "Our Lady of the Assumption," Patroness of the Acadians. The star also represents the participation of the Acadians in the American Revolution, as soldiers under Galvez."
There are more fun and unique things to do in Lafayette, Louisiana — from interesting local history and cultural reenactments to a drive-thru daiquiris and a TABASCO hot sauce tour — to keep you busy for days!
It doesn't bother James Carville that he is loved by some and despised by others because he is a genuinely fearless brand. Branding for Results
A recipe for the noodles-and-beef staple of New Orleans, from Garden & Gun’s The Southerner's Cookbook
There are more fun and unique things to do in Lafayette, Louisiana — from interesting local history and cultural reenactments to a drive-thru daiquiris and a TABASCO hot sauce tour — to keep you busy for days!
1 pound of 26/30 count shrimp with head on 2 sticks of butter, halved Worcestershire Sauce 4 heaping teaspoons salt 4 heaping teaspoons black pepper 4 heaping teaspoons creole seasoning 4 tsp garlic, minced 4 lemons For each serving (makes 4 servings), Melt 1/2 stick of butter in a saute pan over medium-high heat. Add 2 tablespoons of Worcestershire sauce Juice of one lemon freshly squeezed 1 heaping teaspoon of salt 1 heaping teaspoon of black pepper 1 heaping teaspoon of creole seasoning 1 teaspoon of minced garlic. Combine by stirring or shaking pan. Add in about a quarter of the shrimp. About 9 at a time to each batch. Cook a couple minutes on each side. Spoon shrimp and butter sauce onto thin sliced French bread. ( I combine the seasonings into four ramkins. It makes it easier to add to the butter, Worcestershire sauce and lemon juice while you are preparing each serving.) Bon Appetit!
