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. 2
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Louisiana Fish Fry Products 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. 6 800-356-2905 K www.louisianafishfry.com
ingredients 7 oz can of tuna fish 1 /4 cup mayonnaise 1 /4 cup Louisiana Fish Fry Remoulade Dressing 1 tbsp celery, chopped 1 /2 cup sweet relish 1 tbsp onion, chopped 1 hard boiled egg, chopped salt and pepper to taste optional: sliced apples or walnuts directions Drain tuna. Break into pieces. Combine next seven ingredients lightly. Serve on lettuce, bread, or stuff tomato. 7
Welcome to Ascension Parish 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 a luxurious bed & breakfast like Bocage Plantation to full-service hotels. Come join us at our unique fairs and festivals such as the Jambalaya Festival and the Louisiana Hot Air Balloon Championship Festival in Gonzales. 8 888-775-7990 K www.tourascension.com
ingredients 2 tablespoons clarified butter 20 (40-50 count) shrimp 1 /4 cup triple sec 1 teaspoon creole seasoning 1 teaspoon chopped green onions 1 teaspoon chopped tomato 1 /2 cup heavy cream 10 ounces angel hair pasta (cooked) 1 /2 teaspoon chopped parsley 2 tablespoons each, diced red, yellow, and green bell peppers course black pepper to taste directions In a saucepan, melt butter, add shrimp and cook 3 minutes. Pour triple sec over mixture and flame off alcohol. Add creole seasoning, green onions and tomatoes. Cook 2 minutes. Add cream, bring to a boil, add pasta and cook until pasta pulls from side of pan. Add parsley and peppers. Heat and serve in large pasta bowl. Garnish with black pepper. Makes 2 servings. Recipe submitted by Chef Eric Weil, Café Lafourche, Donaldsonville, LA 9
Welcome to the Red Stick Visitors come to Baton Rouge for many reasons, but they all come with one common desire to indulge in the scrumptious cuisines indigenous to Louisiana. We re always coming up with new ways to prepare food. From boiled to broiled, blackened to fried, visitors can try our food prepared countless ways at one of our many restaurants. A few local restaurants include Poor Boy Lloyd s, The Chimes, Mike Anderson s, Chelsea s, Fleur de Lis, Brew Ha-Ha, Juban s and many more. There are many opportunities to learn how to cook some of Louisiana s most exquisite dishes here in Baton Rouge! The Louisiana Culinary Institute is a state-of-the-art facility in Baton Rouge where you have the opportunity to be exposed to the professional way of cooking. The 40,000-square-foot facility contains demonstration labs, baking labs, a full service restaurant kitchen and more to make your cooking experience one you ll never forget! You can learn how to make some of Louisiana s favorite breakfast foods such as Couche- Couche, Grits and Grillades, Pan Perdu and more! If you re in the carnival mood, learn to make a traditional gulf coast King Cake with glazes and decorations! This will become a favorite during Mardi Gras season! Partake in other classes to learn how to cook shrimp creole, etouffee, jambalaya, beignets or gateau de sirop and you ll be feeling like a Louisiana native! Looking for an even more unique food experience? If you visit in the fall, particularly on a football weekend, you ll find some of the best cooking on LSU s campus! Feast your eyes on groups of fans firing up vats of jambalaya, pots of gumbo and even the opposing team is sometimes on the menu in the form of fried alligator, fried chicken or cochon de lait! After indulging in the distinct tastes of local cuisine, discover the soulful sounds of Baton Rouge! Dance the night away at the many live music venues and bars on the revitalized Third Street downtown and listen to everything from Cajun to Zydeco! Dive into our colorful political history at the Old Governor s Mansion and the Old State Capitol. Soak in our culture at the Capitol Park Museum and stroll over to the State Capitol for a bird s eye view of the city from the 27th story observation deck. Reacquaint yourself with Baton Rouge and find out why we are one of America s fastest growing cities. Get Fed. Get Silly. Get Cultured. GoBR. 10 1-800-LA-ROUGE K www.visitbatonrouge.com
ingredients 1 (8-ounce) package fettuccine 1 tablespoon butter 1 onion, chopped 1 green bell pepper, cored & chopped 1 teaspoon minced garlic 2 tablespoons all-purpose flour 1 (12-ounce) can evaporated skim milk directions 4 ounces reduced-fat pasteurized cheese spread 1 /2 cup shredded, part-skim, mozzarella cheese 1 pound crawfish tails, rinsed and drained 2 tablespoons chopped parsley 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1 bunch green onion, chopped 1. Cook fettuccine according to directions on package. Drain and set aside. 2. In a large nonstick pot, melt butter and sauté onion, green pepper, and garlic until tender. Add flour and stir until combined. 3. Gradually stir in milk until mixture is smooth and bubbly. Add cheese spread and mozzarella, stirring until melted. Add remaining ingredients, except green onions, and cook for 2 minutes or until heated. 4. Toss with pasta and green onions and serve. Makes 4 6 servings. Recipe from Gulf Coast Favorites cookbook by Holly Clegg Nutritional information per serving: Calories 376, Calories from fat 18%, Fat 7 g, Saturated Fat 4 g, Cholesterol 125 mg, Sodium 563 mg, Carbohydrate 46 g, Dietary Fiber 3 g, Sugars 14 g, Protein 30 g, Diabetic exchanges: 2 starch, 1 /2 fat-free milk, 1 vegetable, 3 lean meat Terrific Tip: Try using whole wheat or multi-grain blend pastas. 11
Historic East Feliciana Awaits You! 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. 12 225-634-7155 K www.felicianatourism.org
Nothing is more appropriate for a breakfast or brunch buffet than a full-flavored omelette. The Cajuns have their own version of this dish and it normally includes fresh seasonal seafood. When combined with colored peppers and a touch of garlic, crawfish makes the best of the Cajun omelettes. ingredients 1 lb cooked crawfish tails 1 /4 cup butter 1 /4 cup minced red bell pepper 1 tbsp chopped garlic 1 /2 cup sliced mushrooms 1 /4 cup sliced green onions directions 1 tbsp chopped parsley 8 eggs 1 /2 cup milk 1 /2 tsp Worcestershire sauce salt and cracked black pepper to taste In a heavy-bottomed sauté pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Sauté three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to sauté an additional five minutes. In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg/milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. Prep Time: 30 Minutes Serves: 6 13
Welcome to Livingston Parish Welcome to Livingston Parish. Each year thousands of visitors discover the wonder of Livingston Parish. From first-class golfing, endless waterways and shopping to delicious unique restaurants, Livingston Parish offers something for everyone. 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. 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! 14 888-317-7899 K www.livingstontourism.com
ingredients 24 large freshly shucked oysters on the half shell 2 sticks of butter, melted 1 teaspoon garlic powder 1 tablespoon Worcestershire sauce 12 oz pepper jack cheese or cheese of your choice, grated 1 /2 cup bacon cooked, crumbled can of pickled jalapeno peppers loaf of French bread (optional) directions Preheat a charcoal grill. Put the butter in a pot on high heat and bring to a boil. Make clarified butter by scooping all of the foam that rises to the top and discarding it. Add Worcestershire and garlic powder to butter and mix. Note: Make sure sauce is well blended. Mix crumbled bacon and cheese in a separate bowl. Place fresh oysters on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 /2 an ounce of the butter sauce on top of each oyster. Place 1 jalapeno on top of oyster and place cheese and bacon on top of jalapeno. Let the oysters cook until the cheese starts to brown, about 2 to 3 minutes. Remove oysters from shell and serve immediately with extra butter, if desired, and with bread or breadsticks. 15
Welcome to Pointe Coupée Parish The historic city of New Roads is just one of the hidden jewels waiting to be explored by those who travel along Highway 1 following the scenic curves of beautiful False River in Pointe Coupée Parish. In each of our quaint cities, visitors can sample a variety of spicy, Creole foods, and tour historic homes and churches nestled under ancient oak trees. Strolling down Main Street, one may find unique country antiques, purchase pecans at one of the oldest pecan shelling plants in America, dance to live music on a warm Friday night or become part of a festival such as: Mardi Gras, Blessing of the Boats, or the Fourth of July Boat Parade. Spend a restful night in one of our historic bed and breakfasts or relax and enjoy one of our friendly motels. Pointe Coupée Parish hosts a multitude of annual events that may strike your interest every year such as: The Bachelor Lundi Gras Parade, The False River Fourth of July Boat Parade and Pier Decorating Contest, Various Street Festivals, Live Concerts, Fishing Tournaments, Country Fairs, and more. 16 225-638-3998 K www.pctourism.org
ingredients 24 30 baby bella mushrooms 1 /2 lb Louisiana crawfish 1 stick of real butter 1 /2 cup chopped celery 1 /4 cup chopped parsley 1 stalk green onion, chopped 1 /2 yellow or white onion directions 1 tablespoon garlic powder 1 /2 cup Italian style bread crumbs 1 tablespoon parmesan cheese 2 eggs 1 /2 cup buttermilk 1 cup flour 1 /2 cup cornmeal 1. Prepare baby bells by wiping with dry cloth. Make a slit on top of mushrooms. 2. Chop all seasonings in a food processor into medium pieces. Sauté crawfish with seasonings. 3. Add breadcrumbs, one egg, and cheese. Roll and form into little balls, then stuff the mushroom tops. Dip in beaten egg, then dip in buttermilk. 4. Mix cornmeal & flour, and roll in stuffed mushrooms. Repeat the process. Deep fry in oil at 350 degrees. Ready in about 5 7 minutes or golden brown. Yields about 24 30 mushrooms depending on size. Recipe submitted by Glynn and Joann s Off the Hook Catering 17
Welcome to the River Parishes 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. 18 866-204-7782 K www.visitnopc.com
ingredients 1 cup olive oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1 /2 cup chopped garlic 1 cup flour 1 cup Steen s cane syrup 1 /4 cup curry powder 2 quarts crawfish stock 1 (14 oz) can of unsweetened pumpkin 2 cups fresh corn kernels 1 lb peeled Louisiana crawfish tails 1 cup heavy whipping cream salt to taste pepper to taste directions In a large pot heat olive oil over medium high heat. Add onions, bell peppers, celery and garlic. Cook until translucent or for 10 minutes. Stir in flour and cook for 2 minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails. Whisk in can of pumpkin and bring soup to a boil, then simmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Yields 12 servings. Recipe submitted by Houmas House Plantation 19
Welcome to St. Helena Parish 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 Court House, 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. 20 K 225-222-7000 K
ingredients 8 oz of spaghetti 1 lb shrimp 1 2 tbsp crab and shrimp boil 2 3 small tomatoes, diced 1 cucumber, diced 1 /4 1 /2 cup sweet relish 1 /2 3 /4 cup Italian salad dressing directions 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. Yields approximately 6 8 one cup servings. Recipe submitted by Geraldine B. Hitchens, Amite, LA Note: May add finely chopped apples for an enhanced taste and flavor. 21
Tangipahoa Parish is Full of Surprises! 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 Refuge 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. 22 888-617-4505 K www.tangitourism.com
ingredients 1 /4 cup finely chopped onion 1 /4 cup finely chopped green bell pepper 3 tablespoons finely chopped celery 3 tablespoons unsalted butter 1 large egg 1 tablespoon sour cream 1 /2 teaspoon dry mustard 1 /2 teaspoon Worcestershire sauce directions 3 /4 teaspoon cayenne 3 /4 teaspoon salt 2 tablespoons thinly sliced scallion greens 16 saltines, finely ground 1 /2 lb jumbo lump crabmeat, picked over 1 tablespoon vegetable oil top with tartar sauce and lemon wedges 1. Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes. 2. Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1 /4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1 /2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs. 3. Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total. Makes 2 (light main course) servings. These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, & celery. Serve with a helping of coleslaw or green salad. 23
Welcome to Washington Parish 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. Louisiana s newest premier park, Bogue Chitto State Park is now open. 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. 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 changing exhibits, lectures and demonstrations, and are open each weekend. 24 985-839-5228 K www.washingtonparishtourism.com
ingredients 1 lb uncooked large shrimp, peeled and deveined 1 env. taco seasoning, divided 1 /2 cup plus 3 T olive oil, divided 1 small onion, finely chopped 3 T red wine vinegar 2 T diced green or sweet red pepper 6 cloves garlic, minced 1 /2 tsp ground coriander 1 /2 tsp sugar 3 (6-inch) corn tortillas, cut into 1 /2-inch strips 8 oz package ready-to-serve salad greens 1 medium tomato, chopped 8 oz can black beans, rinsed & drained 2 cups (8 oz) finely shredded Colby-Monterey Jack cheese directions 1. Place shrimp in bowl; sprinkle with half the taco seasoning; set aside. 2. In another bowl, combine 1 /2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside. 3. In a skillet, stir fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, sauté shrimp for 8-10 minutes or until pink. 4. In large bowl, combine salad greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss. Makes 6 to 8 servings. 25
West Baton Rouge, Kite Capital of Louisiana West Baton Rouge is On the River, On the Way to fun and adventure in Southeast Louisiana. The smallest parish in the state of Louisiana 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. 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. Add great accommodations and location on I-10 just minutes from Baton Rouge, Lafayette and New Orleans, and you re all set for your South Louisiana adventure. 26 800-654-9701 K www.westbatonrouge.net
ingredients 12 oz Alfredo sauce (with parmesan cheese) 2 oz melted butter 1 tbsp minced garlic and oil 1 /2 cup chopped green onions 1 tbsp blackened seasoning directions 4 (7-8 oz) fillets of your favorite fish 4 oz melted butter 4 tsp Cajun seasoning 1 /2 lb (50-60 count) peeled shrimp 1 cup sliced mushrooms 2 oz melted butter Add 2 oz butter to sauce pan and sauté the garlic and onions. Add blackened seasoning and blend until seasoning slightly darkens. Remove from heat, add alfredo sauce and mix thoroughly. Do not cook the sauce any more at this time. Lightly rub 4 oz melted butter and season fish with Cajun seasoning. Place with skin side down on flat griddle at 375-400 degrees for approximately 3-4 minutes. Turn fish over to belly side and finish cooking all the way through. Combine 2 oz butter, mushrooms, and shrimp in a large sauté pan or sauce pot. When shrimp are about 2 /3 cooked, add spicy alfredo mixture. Reduce the heat and allow the sauce to thicken. Recipe courtesy of DC s Grill, 4151 LA Hwy 1 South, Port Allen, LA 70767 27
Welcome to West Feliciana Parish 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. Sandy-bottomed 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. 28 800-789-4221 K www.stfrancisville.us
ingredients 1 pound of alligator meat rinsed and cut into bite size pieces 1 Barq s root beer 1 cup of Louisiana Shrimp Fry seasoned flour 1 cup of your favorite deep frying oil directions Soak alligator bites in Barq s root beer. Drain bites and lightly flour. Deep fry to a light golden color. Serve with your favorite dipping sauce. Carriage House Dipping Sauces: (1) Toss hot fried alligator bites in Crystal Hot Sauce then dip in your favorite blue cheese dressing. (2) Mix 1 /2 cup of mayo, 2 teaspoons of Creole mustard and 1 /2 teaspoon of your favorite hot sauce yummy. Recipe courtesy of Kaine Pace, Carriage House Restaurant at The Myrtles Plantation 29
JANUARY Laurel Street Palooza BATON ROUGE Martin Luther King, Jr. Parade / March BATON ROUGE Restaurant Week BATON ROUGE Louisiana Marathon BATON ROUGE Annual Antique Quilt Exhibit at Varnado Store Museum WASHINGTON FEBRUARY Hammond Krewe of Omega Parade TANGIPAHOA Annual Antique Quilt Exhibit at Varnado Store Museum WASHINGTON A Gathering of Writers & Readers WEST FELICIANA MARCH Frisco Fest BATON ROUGE Mardi Gras Parades BATON ROUGE Oak Alley Annual Spring Arts and Crafts Festival BATON ROUGE St. Patrick s Day Parade BATON ROUGE Annual Civil War Re-enactment Port Hudson BATON ROUGE The Jackson Assembly Antiques Show and Sale EAST FELICIANA Antique District Pioneer Day LIVINGSTON Tickfaw State Park Spring Fair LIVINGSTON Mardi Gras Parades LIVINGSTON Springfield Living History and Civil War Re-enactment LIVINGSTON Mardi Gras Parades POINTE COUPÉE Annual New Roads Spring Street Festival & Antique Car Show POINTE COUPÉE Annual Fordoche Fair POINTE COUPÉE Kiwanis of Pointe Coupée Bass Fishing Tournament POINTE COUPÉE Oxbow Triathlon POINTE COUPÉE Frisco Fest (San Francisco Plantation) RIVER PARISHES Oak Alley Spring Arts and Crafts Festival RIVER PARISHES Independence Sicilian Festival TANGIPAHOA Amite Oyster Festival TANGIPAHOA Hammond Blues & BBQ Festival TANGIPAHOA Ponchatoula Antique Trade Days TANGIPAHOA Krewe of MCCA Mardi Gras Parade WASHINGTON Cassidy Park Museums Wild Game & BBQ Cook Off WASHINGTON Audubon Pilgrimage WEST FELICIANA APRIL Baton Rouge Blues Festival BATON ROUGE Fest For All BATON ROUGE Zapp s International Beer Festival BATON ROUGE Blessing of the Bikes LIVINGSTON Antique District Spring Festival LIVINGSTON Immaculate Conception Church Fair POINTE COUPÉE Ponchatoula Strawberry Festival TANGIPAHOA Tickfaw Italian Festival TANGIPAHOA Great Southern Spring Bluegrass Festival WASHINGTON Kite Fest Louisiane WEST BATON ROUGE Angola Prison Spring Rodeo & Craft Show WEST FELICIANA MAY Jambalaya Festival (Gonzales) ASCENSION Hot Art, Cool Nights at the Mid City Art Hop BATON ROUGE USS KIDD s Memorial Day Observance BATON ROUGE Bayou Country Superfest BATON ROUGE Pecan Ridge Blue Grass Festival EAST FELICIANA Tickfaw 200 Power Boat Poker Run LIVINGSTON Redneck Regatta Homemade Boat Race LIVINGSTON Kiwanis Blessing of the Boats POINTE COUPÉE Hidden Oaks Swamp Pop Festival TANGIPAHOA Ponchatoula City Wide Yard Sale TANGIPAHOA Antique Tractor, Truck & Engine Show WASHINGTON Festival in the Park WASHINGTON St. Francisville Spring Garden Stroll WEST FELICIANA JUNE Restaurant Week BATON ROUGE Treasures of Pointe Coupée Art Exhibit POINTE COUPÉE Catfish Festival (Des Allemand) RIVER PARISHES Day the War Stopped WEST FELICIANA Walker Percy Weekend WEST FELICIANA
JULY Fireworks (Donaldsonville) ASCENSION Swamp Pop Music Festival (Gonzales) ASCENSION USS KIDD: Star-Spangled Celebration BATON ROUGE Pecan Ridge Blue Grass Festival EAST FELICIANA Fourth of July Celebrations LIVINGSTON False River 4th of July Boat Parade & Pier Decorating Contest POINTE COUPÉE Old River Landing 4th of July Fireworks POINTE COUPÉE Fourth of July Celebrations TANGIPAHOA Old Fashioned Independence Day Festivities WASHINGTON Bogalusa Watermelon Festival WASHINGTON 4th Fest WEST BATON ROUGE Hummingbird Celebration WEST FELICIANA AUGUST Fête Rouge BATON ROUGE Casting for a Cure Big Bass Fishing Tournament POINTE COUPÉE Nell s Angels Softball Tournament & Auction POINTE COUPÉE Hammond s Hot August Night TANGIPAHOA Polos & Pearls WEST FELICIANA SEPTEMBER Louisiana Hot Air Balloon Championship Festival (Gonzales) ASCENSION Pecan Ridge Blue Grass Festival EAST FELICIANA Big Cajun Triathlon POINTE COUPÉE Spare Time Riders Annual Trail Ride POINTE COUPÉE Alligator Festival (Lulling) RIVER PARISHES Tour de Tangipahoa Bicycle Ride TANGIPAHOA Bogalusa Blues & Heritage Festival WASHINGTON Great Southern Fall Bluegrass Festival WASHINGTON Smokin Oldies BBQ Cook-Off & Oldies But Goodies Fest WEST BATON ROUGE OCTOBER Baton Rouge Arts Market BATON ROUGE Greater Baton Rouge State Fair BATON ROUGE HollyDays BATON ROUGE Downtown Halloween Parade BATON ROUGE Antique District Fall Festival LIVINGSTON Hungarian Festival LIVINGSTON Creole Festival LIVINGSTON Livingston Parish Fair LIVINGSTON Harvest Festival on False River POINTE COUPÉE Andouille Festival (LaPlace) RIVER PARISHES Oak Alley Fall Festival RIVER PARISHES Annual Sheriff s Children s Fall Festival ST. HELENA Loranger s Old Farmers Day TANGIPAHOA Ponchatoula s Art Stroll and Appraisal Fair TANGIPAHOA Washington Parish Free Fair WASHINGTON Sugar Fest WEST BATON ROUGE Angola Prison Rodeo & Craft Show WEST FELICIANA Southern Garden Symposium WEST FELICIANA The Myrtles Halloween Experience WEST FELICIANA Yellow Leaf Arts Festival WEST FELICIANA NOVEMBER Avenue Evening Stroll (Donaldsonville) ASCENSION Sunshine Festival (Donaldsonville) ASCENSION Antiques and Art Districts Christmas Open House LIVINGSTON Veteran s Program and Parade LIVINGSTON Veteran s Day Parade POINTE COUPÉE Destrehan Fall Festival (Destrehan Plantation) RIVER PARISHES Ponchatoula s Antique Trade Days TANGIPAHOA Louisiana Renaissance Festival TANGIPAHOA Camp Moore Civil War Living History Encampment TANGIPAHOA Christmas in the Park WASHINGTON West Baton Rouge Parish Fair WEST BATON ROUGE Veterans on Parade WEST BATON ROUGE LA Vets Fest WEST FELICIANA DECEMBER Christmas Parade (Gonzales & Donaldsonville) ASCENSION USS KIDD Pearl Harbor Day Observance BATON ROUGE Downtown Festival of Lights BATON ROUGE Christmas Parade BATON ROUGE Antique District Chef s Evening and Wine Tasting LIVINGSTON New Roads Christmas & Annual Holiday Memories POINTE COUPÉE Old River Landing New Year s Fireworks POINTE COUPÉE Festival of the Bonfires (Lutcher) RIVER PARISHES Oak Alley Christmas Bonfire Party RIVER PARISHES Annual Town of Greensburg s Christmas Parade ST. HELENA Louisiana Renaissance Festival TANGIPAHOA Mile Branch Pioneer Christmas WASHINGTON Christmas Festival WASHINGTON Christmas in the Park WASHINGTON Reflections of the Season WEST BATON ROUGE Christmas in the Country WEST FELICIANA Christmas Tour of Homes WEST FELICIANA