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Rouses Means Local

22 Cracklins

26 Dirty Rice & Rice Dressing

32 Fried Seafood 33

16 Cold Brew Coffee

The correct definition of cracklin’ is a source of debate, depending on geography and personal taste. The term sometimes refers to pork rinds, which are simply pieces of skin that puff into curls when dropped into hot lard. Other times — and most of the time in Louisiana — the term cracklin’ applies to gratons, which are made up of layers of back fat and meat as well as skin. Gratons, which are usually fried twice, are bigger and meatier than pork rinds. Lardons, which sometimes come from the back fat and sometimes from the belly, are meatier still. — Chef Nathan Richard 23 Crawfish Étouffée Recipe on page 68.

What’s the difference between rice dressing and dirty rice? While rice dressing is generally made with ground beef or pork, dirty rice is made with pork and chicken livers.

Greens (Mustard, Collard & Turnip) 34 Grillades & Grits Grillades are thinly pounded pieces of veal, beef or pork that are coated in seasoned flour and browned in butter, oil or bacon grease, then simmered in a tomatoey sauce. Grillades were originally served alone, then with rice and eventually with grits (the way we eat them today). They are typically a breakfast or brunch meal.

17 Corn & Crab Soup 18 Cornbread 19 Courtbouillon A rich, spicy tomato-based soup or stew made with fish fillets and onions, and sometimes mixed vegetables.

27 French Bread 28 Fried Catfish 29 Fried Chicken 30 Fried Green Tomatoes

35 Gumbo

24 Creole Cream Cheese

Creole cream cheese is a regional type of tart, farmer-style cheese similar to a combination of cottage cheese and sour cream. It is traditionally eaten for breakfast on French bread or toast with fresh fruit and sugar sprinkled on top.

36 Jambalaya 37 King Cake

20 Crab Cakes 21 Crabmeat

31 Fried Okra

25 Deviled Eggs

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