A LOUISIANA THANKSGIVING

It’s time to give thanks. This season, gather around the table for a Louisiana Thanksgiving feast full of flavor and seasonal offerings.

photography by KELLY MOORE CLARK
styling by TAYLOR BENNETT

Clockwise from top left:

JAC’s Smokehouse: Slow smoked pit ham prepared with house chipotle seasoning and topped with peach molasses glaze.

Chicken Salad Chick: Freshly made spicy pimento cheese ball coated in crushed pecans and crispy bacon, surrounded by Ritz crackers.

Trio’s Dining: Deliciously seasoned blackened catfish filets with an array of grilled veggies.

Bake 318: Maple pecan sweet potato pie classic Southern sweet potato pie with maple pecan.

Parish Restaurant: Roasted oysters with greens, parmesan and tasso.

Clockwise from top left:

Portico Restaurant: Blackened redfish topped with shrimp and Sierra sauce and served with corn and green beans.

Thurman’s Food Factory: Roasted duck prepared with rosemary and thyme, served over a bed of wild rice pilaf.

Catahoula’s: Louisiana-style gumbo with smoked sausage, andouille sausage, boiled chicken and trinity of yellow onion, green bell pepper and celery served over perfectly steamed rice.

Genusa’s Restaurant: Herb rubbed grilled duck breast  served with a port plum sauce.

La Catrina: Elote corn on the cob covered with mayonnaise, queso, fresco, and tajin.

Clockwise from top left:

for His temple: Shrimp and grits dressing featuring Delta Blues Cracked Rice Grits, sustainably harvested shrimp, organic aromatics, dairy free cheese and a house cajun seasoning blend.

Newk’s Eatery: Asiago, Vermont white cheddar, Parmesan and Ammerländer Swiss cheeses folded into elbow pasta then topped with yellow cheddar.

Miro’s: Deep fried oysters with lettuce and tomato served on a fresh loaf of French bread and served with fries.

The Platter: Seasonal platter with chicken and sausage gumbo, Andouille and alligator sausage links, homemade potato salad, pickled Vidalia onions, pecans, blueberries, cream cheese with Tabasco pepper jelly.

Fiesta Nutrition Center: A plant-based main course for extra-special get-togethers, this ham has a tender, smoky flavor, complimented by a sweet, tangy glaze.

Trapp’s: Melee’s Crawfish Étouffée – Louisiana crawfish, trinity of veggies, sautéed in a rich butter cream suace and thickened with a blonde roux.