a base for the dish that is as deep and rich as the centuries-old cultures that converged in Southeast Louisiana like no other place in history. Here, in what has been called the greatest pantry of raw ingredients that God has ever given anyone, the French and Spanish, Africans and Caribbeans lent their magic to create Cajun, Creole, and other styles of cuisine that are unique to our corner of the world. We hope you will visit the region where they were born, seasoned, and became world-renowned.
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2 www.amtrak.com
The best way to travel to Southeast Louisiana www.amtrak.com 3
Every year, millions of people visit Louisiana to get a glimpse into its rich heritage, enjoy the diversity of its culture, and eat some of the finest cooking known to man. At Louisiana Fish Fry, spreading the joy of Cajun cooking throughout the kitchens of America is a challenge we take very seriously. In fact, next to testing our own products, it s what we live for. After all, why should Louisianians be the only people who eat well? Louisiana Fish Fry Products of Baton Rouge, LA was founded 30 years ago as an offshoot of the retail seafood operation, Tony s Seafood. Today, it is one of the fastest-growing, family-owned food manufacturing businesses in Louisiana. Owned by the Pizzolato family, the company produces a line of 100 products, formulated to make Cajun cuisine easy to prepare at home. 1-800-356-2905 www.louisianafishfry.com
LOUISIANA FISH FRY Cravin Cajun Chicken & Sausage Gumbo It s never been easier to enjoy the Official Cuisine of Louisiana. 1 8 oz. box of Louisiana Fish Fry Products Cajun Gumbo & Rice Entrée Mix 1 lb. of thoroughly cooked chicken (to 165 F) 1 lb. of thoroughly cooked sausage (to 165 F) 6 cups COLD water or chicken stock In 4-quart pot, combine 6 cups of cold water or chicken stock and Louisiana Fish Fry Products Gumbo & Rice Entrée Mix. Stir often while bringing to a boil. Add thoroughly cooked chicken and sausage. Bring to a second boil. Reduce heat to low, cover and simmer for 25 minutes, or until rice is tender. Stir occasionally. Remove from heat. Enjoy! 5
Whether your interest is in Plantation Louisiana, the Great Mississippi River Road, multicultural museums, Civil War Battle sites, great cuisine or shopping, you ll find it all here! Tour Houmas House Plantation and Gardens, the Sugar Palace on the River Road. Visit our 200-year-old river town, Donaldsonville, and enjoy a relaxing stroll along our scenic Mississippi River overlook. Shop Tanger Outlet Center where bargain hunting is at its best or Cabela s, the World s Foremost Outfitter for the outdoorsman. Stop by the Cajun Village for specialty shopping, dining and learn about Cajun architecture and history. Delicious regional cuisine can be savored at our many restaurants. We have a full range of accommodations, from luxurious bed and breakfasts to full-service hotels. Come join us at our unique fairs and festivals such as the Jambalaya Festival and the Ascension Hot Air Balloon Festival in Gonzales. 6 1-888-775-7990 www.tourascension.com
Shrimp and Crab Seafood Gumbo RECIPE COMPLIMENTS OF DON S SEAFOOD In a cast iron pot, heat 1 cup cottonseed oil over medium heat. When oil is hot, gradually stir in 1 cup flour and constantly stir with wooden spoon. After the flour and oil are well combined, lower the heat and cook until golden brown. The darker your roux, the more flavor you add to your gumbo. After roux is desired color, remove from pot and place in another container until ready to use. 1 teaspoon black pepper 1 pound unpeeled shrimp 3 celery stalks 1 large green bell pepper (chopped) 1 tablespoon lemon juice 1 tablespoon salt 1 gallon water 1 large white onion (chopped) In a large stockpot, add all ingredients and place on medium high heat. After water comes to rolling boil, cook for another 6 8 minutes. Strain off stock into another container, discarding remaining ingredients. 4 garlic cloves (minced) 1½ gallons shrimp stock 1 tablespoon fresh parsley (chopped) Don s Seasoning, black and red pepper to taste 1 cup Louisiana Oysters (shucked) 1 cup celery (chopped) 1 cup bell peppers (chopped) 2 cups white onion (chopped) 2 pounds 60/70 count shrimp (peeled and deveined) 1 pound fresh Louisiana claw crabmeat 1 pound fresh Louisiana lump crabmeat Make roux as directed in previous recipe. Add onion, celery and bell pepper to hot roux. Cook until vegetables are translucent. Slowly add shrimp stock and garlic. Cook uncovered over medium heat for 1 hour, or until mixture has a thick gravy consistency. Season to taste with Don s all-purpose seasoning, black and red pepper. Add shrimp, crabmeat and oysters. Cook for an additional 15 minutes. Garnish with parsley and green onions. Serve over rice. 7
The action is warming up in Baton Rouge time to dive into one of the South s brightest hot spots! While you re visiting, take time to experience all we have to offer dynamic cuisine, upscale shopping, great live music, eclectic museums and the excitement of big-time college football. You ll soon learn why we were recently named among the 15 Southern Hospitality Cities. It s the Year of Culinary Celebration in Louisiana and what better way to celebrate than to visit our exciting array of new dining options? A few of those options that have created a big buzz among visitors and locals include Jolie Pearl Oyster Bar, Olive or Twist and the second locations of City Pork and Bistro Byronz. There s no shortage of ways to experience culinary bliss here, whether you re pulling up a chair, setting out on a specialized food tour or jumping into a leisure cooking class. We invite you to discover our well-known festivals where you will always find tasty dishes including our own take on Mardi Gras, tailgating at LSU and Southern football games or Bayou Country Superfest, the Baton Rouge Blues Festival and Fête Rouge, a celebration of wine and food. 8 Set your sights on the Capital City. The huge variety of options may appear overwhelming, but the good news is that you can keep coming back again and again. Visit Baton Rouge is happy to develop a custom itinerary so you can explore the colorful history, vibrant music and exquisite cuisine for yourself. For more information and insider 1-800-LA-ROUGE www.visitbatonrouge.com recommendations call 800-LA-ROUGE or go to VisitBatonRouge.com. #GoBR
Shrimp Creole FROM THE KITCHEN OF CHEF JOHN D. FOLSE, CEC, AAC 3 pounds (21-25 count) shrimp peeled and deveined ¾ cup vegetable oil ¾ cup flour 1 cup diced onions 1 cup diced bell peppers 2 tablespoons minced garlic 2 cups tomato sauce 1 cup diced tomatoes 1½ quarts shellfish stock 1 cup chopped green onions ½ cup chopped parsley salt to taste cracked black pepper to taste Louisiana hot sauce to taste In a 2-gallon heavy-bottomed sauce pan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3 5 minutes or until vegetables are wilted. Blend tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions and parsley, then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce. Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables on Friday. The flavor of this dish is enhanced by the use of a rich shrimp and shellfish stock. PREP TIME: 1 HOUR YIELDS: 6 SERVINGS 9
Nestled among the rolling hills and beautifully forested countryside of the English Plantation Country, East Feliciana Parish awaits you. Just thirty-five minutes north of the capital city of Baton Rouge, the area is a perfect blend of some of the best examples of Greek Revival, Victorian and Carolina style architecture. The parish was originally part of the Republic of West Florida, and therefore was not included in the Louisiana Purchase in 1803. The towns of Clinton and Jackson and the Port Hudson State Historic Site are only three of the main historically significant attractions in the parish. Discover the past and the roles these communities played in Louisiana history. 10 225-634-7155 www.felicianatourism.org
Lemony-Garlic Shrimp on Grits ¾ cup instant grits Kosher salt and freshly ground black pepper ¼ cup grated parmesan cheese 3 tablespoons unsalted butter 1¼ pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of ½ lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and ½ teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. 11
Located just east of Downtown Baton Rouge, Livingston Parish is a unique place where Cajun meets Country. Don t let our sudden growth fool you. We still have crazy Cajun roots that venture deep into the swamps, and downhome Country roots reach high into our beautiful pines. This Cajun and Country fusion can be witnessed not only by how we live and play, but especially in our delicious cuisine. Don t miss the Denham Springs Antique District located in Livingston Parish. Readers of AAA Travel Magazine recently voted it one of the top three areas to antique in the State of Louisiana. We are also home to one of the most unique and successful Bass Pro Shops in the United States, leading the nation in both boat sales and fudge chocolate sales. 12 Convenient to I-12, I-10 or I-55, Livingston Parish is 10 minutes from Baton Rouge and 45 minutes from New Orleans. You ll find excellent hotels and RV Parks coupled with friendly people and a down-home atmosphere. Come visit, kick back your heels and stay a while. We ll be glad to see you! 1-888-317-7899 www.visitlivingstonparish.com
Seafood Stuffed Potato RECIPE SUBMITTED BY TASTE OF LOUISIANA (TOLA) CAFÉ IN THE DENHAM SPRINGS ANTIQUE DISTRICT 2 baked potatoes ½ cup butter ½ cup chopped onion ¼ cup chopped red bell pepper 2 tablespoons chopped celery 1 cup of shrimp and crawfish tails 3 tablespoons sour cream ¼ cup ricotta cheese ¼ cup cream cheese ¼ cup shredded mozzarella and cheddar cheeses Cajun seasonings Bake potatoes in oven for 30 45 minutes or until fork tender, take out and let cool. Sauté butter and veggies together until tender. While cooking veggies, cut cooled potatoes in half and core out insides of potatoes to use as stuffing. Add shrimp and crawfish tails to veggies and cook on medium heat for 5 minutes. Stir in ricotta, cream cheese, potato, and Cajun seasonings to taste. Take filling out of pan and stuff the potato shells. Put the shredded cheeses on top of filled potato shells. Place in broiler on medium until shredded cheeses on top have browned. 13
New Orleans Plantation Country is one of America s most memorable travel destinations. Between the historic cities of New Orleans and Baton Rouge, Louisiana visitors can explore a remarkable area where the past is gloriously alive. Here, a collection of famous plantations dot the verdant landscape along the Mississippi River, each offering a unique journey back in time. Come and enjoy our delicious Cajun and Creole cuisine, exhilarating swamp tours, comfortable accommodations and all the richness of Louisiana s vibrant culture. It s all here, just minutes from New Orleans, awaiting your discovery. 14 1-866-204-7782 www.visitnopc.com
Pecan Pie RECIPE COMPLIMENTS OF OAK ALLEY PLANTATION 1 (9-inch) unbaked pie shell ¾ cup raw sugar (granulated sugar can be substituted) 2 tablespoons all-purpose flour Pinch salt 2 tablespoons margarine, melted 1 tablespoon vanilla ⅔ cup light corn syrup 3 eggs 1⅔ cups chopped pecans Preheat oven to 350 degrees. Combine all ingredients in mixing bowl and stir to mix. Pour the mixture into pie shell and bake until the crust browns, about 50 minutes. Remove from the oven and let cool slightly before slicing to serve. 15
St. Helena s appeal as a tourist attraction centers around the quaint rural beauty and the proximity to Interstate 55, Interstate 12 and the Zachary Taylor Parkway. Sportsmen activities include hunting, fishing, and canoeing on the local streams. Cycling is a sport that winds through the parish on the highways and back roads. Historical locations in Greensburg include the Courthouse, Old Jail Circa 1855, and Land Office Circa 1820, that was used for the clearing house for Spanish Land Grants. Businesses that call St. Helena home are Cal-Maine Foods, Kleinpeter Dairy, Dow Chemical, Louisiana Technical College Region Nine, Southland Steel, and Williams Gas. Rolling hills, pasture land, and a forest of pines make St. Helena a rural retreat as you visit the region. St. Helena boasts of NO red lights in the parish and only four caution lights. Escape from the hustle and bustle of today s life. Visit St. Helena. 16 225-222-7000 www.sthelenaparish.la.gov/tourism.aspx
Shrimp-n-Pasta Salad RECIPE SUBMITTED BY GERALDINE B. HITCHENS 8 ounces spaghetti 1 pound shrimp 1 2 tablespoons crab and shrimp boil 2 3 small tomatoes, diced 1 cucumber, diced ¼ ½ cup sweet relish ½ ¾ cup Italian salad dressing 1. Break spaghetti in pieces. Cook as directed until just tender (al dente). Cool. 2. Boil shrimp with shrimp boil until pink in color. Cool. (leave whole or chopped) 3. Combine all ingredients. Toss lightly. Adjust seasonings. 4. Serve immediately or refrigerate until ready to serve. Note: May add finely chopped apples for an enhanced taste and flavor. YIELDS: APPROXIMATELY 6 8 ONE-CUP SERVINGS 17
Quaint towns, exciting attractions, outstanding restaurants, and more await you in Tangipahoa Parish. Imagine strolling down streets lined with antique shops. Following a full day of shopping, relax with an invigorating spa treatment. If you would rather take a walk on the wild side, visit Global Wildlife Center to get up close and personal with giraffes, zebras, and antelopes. End your day at a quaint bed and breakfast. Surprise yourself by visiting Tangipahoa Parish the crossroads of the South. 18 1-800-542-0715 www.tangitourism.com
Uncle Donnie s 2-Pound Florida Parishes Arena Jambalaya RECIPE SUBMITTED BY KELLY WELLS AND UNCLE DONNIE 2 pounds raw parboiled rice 2 pounds pork sausage (prefer Double D Brand) 2 pounds boneless/skinless chicken thighs 2 pounds pork tenderloin 2 pounds Cajun trinity blend (onions, bell peppers & celery) 2 tablespoons Tony Chachere s Creole Seasoning 1 tablespoon black pepper 4 tablespoons minced garlic 1 can Ro*Tel original tomatoes (10 oz) 1 can diced tomatoes (10 oz) ¼ cup Worcestershire sauce ¼ cup A-1 sauce 4 cups water 2 tablespoons Tabasco 2 tablespoons cooking oil Cut all meat to bite size pieces (chicken, sausage and pork). Heat 2 tablespoons of cooking oil in 12-quart pot. Brown all meat in this pot, once the oil is heated. Add Cajun trinity blend, tomatoes, garlic and Ro*Tel and simmer until tender. Add remaining ingredients and simmer for 15 minutes. Add 4 cups of water and bring to a boil. Add rice, stir and cover on low heat for 15 minutes. Stir/fluff jambalaya and return lid on low heat for another 10 minutes. Turn heat off completely and let sit for 30 minutes. Enjoy! 19
Welcome to Washington Parish, Louisiana, one of the most scenic rural parishes in the state softly rolling hills, piney woods, farms, small towns, and waterways! We invite you to fish, hunt, canoe, tube, and drive our byways and backways. Good food, festivals, local heritage, and the nation s largest free fair are just some of the offerings in our little corner of the state. Thriving watermelon patches, U-pick blueberry farms, dairy farms, home-grown produce we have them. Anytime, any season is a great time to be on our scenic rivers, the Pearl and Bogue Chitto. One of Louisiana s premier properties, Bogue Chitto State Park is located just 6 miles from Franklinton. In October, enthusiastic crowds come to enjoy the Washington Parish Free Fair. They enjoy flower, homemaking, livestock and agricultural exhibits; midway rides; stage entertainment; Pro rodeo; and experience many pioneer activities typical of the 1800 s Louisiana piney woods at Mile Branch Settlement. 20 Experience the cultural heritage of small-town America in a century-old general store, the Varnado Store Museum. The Museums of Cassidy Park, the Pioneer Museum, and the Museum of Indian Culture reflect history in the heart of Bogalusa. All feature permanent and 1-888-827-7118 www.washingtonparishtourism.com changing exhibits, lectures and demonstrations, and are open each weekend.
Shrimp-Stuffed Mirlitons RECIPE FROM ANNUNCIATION CATHOLIC SCHOOL COOKBOOK 3 mirlitons, sliced lengthwise 1 cup (150-200 count) shrimp, peeled & deveined ¼ pound butter 1 cup chopped onion 1 cup chopped celery 1 cup chopped bell pepper ½ cup sliced green onions 6 pats chipped butter ¼ cup diced garlic 1 cup chicken broth Cajun seasoning to taste ⅛ cup chopped parsley 1½ cups seasoned Italian bread crumbs Preheat oven to 375. Boil mirlitons in lightly salted water until meat is tender enough to scoop from the shells. Once tender, remove and cool under tap water. Using a metal spoon, remove seeds from the center of the mirlitons and gently scoop all meat out of the shells. Reserve meat and save shells for stuffing later. In a 4-quart saucepot, melt butter over medium-high heat. Sauté onions, celery, bell pepper, green onion and garlic. Cook approximately 10 minutes or until vegetables are wilted. Should vegetable mixture become too dry during cooking, add chicken stock. Add mirlitons and shrimp. Continue cooking approximately 10 to 15 minutes, or until mixture is well incorporated. Remove from heat and season to taste, using salt, pepper, and parsley. Sprinkle in seasoned bread crumbs to absorb any excess liquid. Stuff mirliton mixture into the shells, dividing equally into 6 portions. Place stuffed mirlitons on a baking sheet and top with one pat of chipped butter and remaining bread crumbs. Bake until golden brown. 21
West Baton Rouge is On the River, On the Way to fun and adventure in Southeast Louisiana. The smallest parish in the state has big surprises in store for visitors. Experience our history at the award-winning West Baton Rouge Museum, touting six historic Sugar Plantation structures dating from c.1830 to c.1945. See a model of a working 1904 sugar mill once housed at the world s fair. Learn the story of sugar cane from field to factory before you take a drive on the great scenic Mississippi River Road to see the majestic oaks and numerous plantation homes. View the Navigation Crossroads of the nation at the Port Allen Lock. Built in 1961, this facility is open to the public at no charge. A state-of-the-art visitors center lets you be the Lock Master as you control the 90-ton doors and lock ships and barges into the 64-foot sided, 160-mile shortcut transportation waterway. 22 Festivals, Food and Fun are on tap at our four major events of the year. Kite Fest Louisiane, the only Kite Festival in the state of Louisiana, is held in April. The Oldies But Goodies Fest and Championship BBQ Contest are held in mid September, Sugar Fest in October and the Reflections of the Season Light Display during the month of December. Take the I-10 Exit #151 and visit MOBY, the 13' 4,"760 lb. alligator at our Tourist Information Center. We can help you find great accommodations and help you create a plan for your great adventure in Southeast Louisiana. 1-800-654-9701 www.westbatonrouge.net
Cajun Shrimp Quinoa Casserole RECIPE FROM THISGALCOOKS.COM ¾ pound large shrimp, peeled and deveined 4 medium tomatoes, cut into chunks 1 jalapeno, seeded and chopped ½ cup chopped sweet onion 2 cloves of garlic, minced 1 tablespoon tomato paste 3 tablespoons olive oil 2½ teaspoons Cajun seasoning Salt and pepper to taste 2½ cups cooked quinoa* 1 cup shredded fontina cheese Fresh cilantro for garnish Toss the shrimp and 1 teaspoon Cajun seasoning together, set aside. Toss the tomatoes with 1 tablespoon olive oil and 1 teaspoon Cajun seasoning, set aside. Heat 1 tablespoon olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2 3 minutes per side. Remove from the pan and set aside. Add the remaining 1 tablespoon of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ teaspoon Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly. Garnish with fresh cilantro. Notes: * Brown rice may be substituted for quinoa. If you do not have a cast iron or oven-safe skillet after mixing in the quinoa, tomato paste, Cajun seasoning and tomato chunks, transfer the ingredients to a casserole dish and then top with the shrimp and fontina cheese. PREP + COOK TIME: 30 MINUTES YIELDS: 4 SERVINGS 23
Nestled in rolling hills on the mighty Mississippi River just 30 minutes north of Baton Rouge, St. Francisville, in beautiful West Feliciana, provides a glimpse of a unique area we call Louisiana s Hill Country. Here the plantation homes and breathtaking gardens are monuments of the adventuresome and creative English who settled here and built a southern empire quite different from the rest of Louisiana. St. Francisville is the quintessential small town, with a gazebo in the town park perfect for bands and summer plays. Sandybottomed creeks meander through the area where winding country roads will lead you to nature preserves, a cypress swamp, antebellum homes, or to a bluff overlooking the mighty Mississippi River. Whether you are birding, canoeing or riding bikes through the lush countryside, you ll soon discover that there s no place quite like West Feliciana...where imagination becomes reality. 24 1-800-789-4221 www.stfrancisville.us
Crawfish Quesadillas RECIPE COMPLIMENTS OF PALMER S AT THE BLUFFS 1 tablespoon softened butter 1 tablespoon olive oil 1 tablespoon fajita seasoning ½ teaspoon Cajun seasoning 1 cup red bell pepper diced 1 cup green onions thinly sliced 8 ounces shredded cheddar and Monterey Jack cheeses 6 (10-inch) flour tortillas 12 ounces cooked and peeled crawfish tails Melt butter and olive oil in a sauté pan over medium heat. Stir in bell pepper and green onions; add fajita blend seasoning and Cajun seasoning. Stir/cook until veggies are tender (3 4 minutes). Add crawfish tails, cook a few more minutes until hot, and set aside. Place flour tortillas on work surface; divide about half of shredded cheese onto one side of each tortilla. Evenly divide the crawfish/veggie mixture on top of cheese, then sprinkle with remaining cheese. Add another tortilla on top of filling, pressing firmly down. Heat oil in skillet over medium heat. Place quesadillas into skillet, and cook until golden brown on each side, (2 3 minutes). Cut into wedge slices and serve on bed of spring lettuce. 25
The Louisiana Marathon BATON ROUGE Restaurant Week BATON ROUGE Annual Quilt Show Varnado Museum (Franklinton) WASHINGTON Vintage Market Days (Amite) TANGIPAHOA Amite Oyster Festival TANGIPAHOA Hammond Smokin Blues & BBQ TANGIPAHOA Cassidy Park Cook-Off & BBQ (Bogalusa) WASHINGTON Easter Egg Hunt (Bogalusa) WASHINGTON Washington Art Association Show & Sale WASHINGTON Dulcimer Fête WEST BATON ROUGE Audubon Pilgrimage (St. Francisville) WEST FELICIANA 26 Krewe of Southdowns Mardi Gras Parade BATON ROUGE Krewe of Spanish Town Mardi Gras Parade BATON ROUGE Clinton Mardi Gras Parade EAST FELICIANA Annual Quilt Show Varnado Museum (Franklinton) WASHINGTON Krewe of MCCA Mardi Gras Parade (Bogalusa) WASHINGTON Ladies Auxiliary Mardi Gras Parade (Addis) WEST BATON ROUGE Krewe of Good Friends Mardi Gras Parade WEST BATON ROUGE A Gathering of Writers & Readers (St. Francisville) WEST FELICIANA Louisiana Sportsman Show (Gonzales) ASCENSION St. Patrick s Day Parade BATON ROUGE Fest For All BATON ROUGE Port Hudson s Battle Re-enactment EAST FELICIANA Antique District Pioneer Day LIVINGSTON Frisco Spring Fest (St. John Parish) RIVER PARISHES Ponchatoula Antique Trade Days & Arts-Crafts Fair TANGIPAHOA Independence Sicilian Heritage Festival TANGIPAHOA Paddle Bayou LaFourche (Donaldsonville) ASCENSION Live After Five Spring Series (Fridays) BATON ROUGE Baton Rouge Blues Festival BATON ROUGE Earth Day Festival BATON ROUGE Third Street Songwriters Festival BATON ROUGE 51st Jackson Assembly Antiques and Art Show EAST FELICIANA Battle of Jackson Crossroads Living History EAST FELICIANA Frontier Day (Jackson) EAST FELICIANA Blessing of the Bikes (Denham Springs) LIVINGSTON Antique District Spring Festival LIVINGSTON William Perkins WWII Weekend (Walker) LIVINGSTON Ponchatoula Strawberry Festival TANGIPAHOA The Italian Festival (Tickfaw) TANGIPAHOA Bogalusa Gospel Music Festival WASHINGTON Great Southern Spring Bluegrass Event (Angie) WASHINGTON Festival in the Park (Bogalusa) WASHINGTON Kite Fest Louisiane WEST BATON ROUGE Angola Prison Rodeo & Craft Show WEST FELICIANA
Jambalaya Festival (Gonzales) ASCENSION Live After Five Spring Series (Fridays) BATON ROUGE Hot Art, Cool Nights at the Mid City Art Hop BATON ROUGE Bayou Country Superfest BATON ROUGE Memorial Day Salute (Port Hudson SHS) EAST FELICIANA Bayou Gospel Fest (Satsuma) LIVINGSTON Brew Block Party (Denham Springs) LIVINGSTON Denham Springs Fair LIVINGSTON Tickfaw 200 Power Boat Poker Run (Springfield) LIVINGSTON Memorial Day Swamp Pop Music Festival (Hammond) TANGIPAHOA Antique Tractor, Engine and Truck State Show WASHINGTON Festival in the Park (Bogalusa) WASHINGTON St. Francisville Spring Garden Stroll WEST FELICIANA Hot Rod Power Tour (Gonzales) ASCENSION Juneteenth Freedom Festival (Donaldsonville) ASCENSION Louisiana Catfish Festival (St. Charles Parish) RIVER PARISHES Ponchatoula Citywide Yard Sale TANGIPAHOA Walker Percy Weekend (St. Francisville) WEST FELICIANA Day the War Stopped (St. Francisville) WEST FELICIANA Red, White, and Blue Festival (Clinton) EAST FELICIANA Bogalusa s Birthday and Old-Fashioned Independence Day Celebration WASHINGTON Bogalusa Watermelon Festival WASHINGTON 4th Fest WEST BATON ROUGE Fete Rouge Premier Wine & Food Festival BATON ROUGE Hot August Night (Hammond) TANGIPAHOA Polos & Pearls (St. Francisville) WEST FELICIANA Ascension Hot Air Balloon Festival (Gonzales) ASCENSION Live After Five Fall Series (Fridays) BATON ROUGE Dan Klein Memorial Rodeo EAST FELICIANA Alligator Festival (St. Charles Parish) RIVER PARISHES Tour de Tangipahoa TANGIPAHOA Tangipahoa Parish Fair (Amite) TANGIPAHOA Great Southern Fall Bluegrass Event (Angie) WASHINGTON Bogalusa Blues & Heritage Festival WASHINGTON Smokin Oldies BBQ Cook-Off & Oldies But Goodies Fest WEST BATON ROUGE LA Vets Fest (St. Francisville) WEST FELICIANA Cajun Country Jam (Gonzales) ASCENSION July 3rd Fireworks (Donaldsonville) ASCENSION Swamp Pop Music Festival (Gonzales) ASCENSION 4th of July at the USS Kidd BATON ROUGE Restaurant Week BATON ROUGE Awesome Art on the Bayou (Gonzales) ASCENSION Cajun Village Fall Fest (Sorrento) ASCENSION Live After Five Fall Series (Fridays) BATON ROUGE Downtown Halloween Parade BATON ROUGE 27
JTEC Spook-tacular Ghost Walk EAST FELICIANA Antique District Fall Festival LIVINGSTON Hungarian Festival (Albany) LIVINGSTON Creole Festival (French Settlement) LIVINGSTON Livingston Parish Fair LIVINGSTON Frisco Fall Fest (San Francisco Plantation) RIVER PARISHES Andouille Festival (St. John Parish) RIVER PARISHES Poche Plantation Fall Arts & Crafts Festival (St. James Parish) RIVER PARISHES Annual Sheriff s Children s Fall Festival ST. HELENA Tangipahoa Parish Fair (Amite) TANGIPAHOA Old Farmer s Day (Loranger) TANGIPAHOA Vintage Market Days (Amite) TANGIPAHOA Washington Parish Fair (Franklinton) WASHINGTON Sugar Fest WEST BATON ROUGE Angola Prison Rodeo & Craft Show WEST FELICIANA Southern Garden Symposium (St. Francisville) WEST FELICIANA The Myrtles Halloween Experience WEST FELICIANA Yellow Leaf Arts Festival (St. Francisville) WEST FELICIANA Avenue Evening Stroll (Donaldsonville) ASCENSION Tanger Outlet Moonlight Madness (Gonzales) ASCENSION Louisiana Indian Heritage Association Annual Fall Pow-Wow (Gonzales) ASCENSION USO Dance at LA War Vets Home EAST FELICIANA Antique & Art Districts Christmas Open House LIVINGSTON Antique District Christmas in the Village LIVINGSTON Pine Tree Festival (Walker) LIVINGSTON Veteran s Program and Parade LIVINGSTON Louisiana Renaissance Festival (Hammond) TANGIPAHOA Ponchatoula Antique Trade Days & Arts-Crafts Fair TANGIPAHOA Camp Moore Annual Civil War Living History Encampment (Tangipahoa) TANGIPAHOA Christmas in the Park (Bogalusa) WASHINGTON Veterans on Parade WEST BATON ROUGE Christmas Parade (Gonzales & Donaldsonville) ASCENSION Red Stick Revelry BATON ROUGE Downtown Festival of Lights BATON ROUGE Clinton Christmas Parade EAST FELICIANA Christmas Tree Lighting Celebration & Choirs EAST FELICIANA Slaughter Christmas Parade & Craft Show EAST FELICIANA JTEC Ebenezer Scrooge Reindeer Race EAST FELICIANA Antique District Chef s Evening and Wine Tasting LIVINGSTON Antique District Christmas in the Village LIVINGSTON Carter Plantation Christmas Open House LIVINGSTON Festival of the Bonfires (St. James Parish) RIVER PARISHES Annual Town of Greenburg s Christmas Parade ST. HELENA Louisiana Renaissance Festival (Hammond) TANGIPAHOA Christmas in the Park (Bogalusa) WASHINGTON Mile Branch Pioneer Christmas (Franklinton) WASHINGTON Christmas Festival (Franklinton) WASHINGTON Reflections of the Season WEST BATON ROUGE Christmas in the Country (St. Francisville) WEST FELICIANA 28
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