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Louisiana Cookin\' Louisiana Cookin'
Louisiana Cookin\' Louisiana Cookin\'
  • Home
  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Desserts
    • Gumbo/Soups
    • Meats & Game
    • Pasta
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Vegetables & Side Dishes
    • Chef Jean Paul
    • YouTube
  • Newsletter
  • Seasonal
    • Leftovers to Love
    • Tailgating
    • Mardi Gras
    • Crawfish
    • Louisiana Seasonality Guides
  • Basics
  • Blog
  • Travel
    • Louisiana’s Best
    • Visitor Information
  • Shop
  • Subscribe
    • Print Editions
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Home Seasonal Tailgating Page 3

Tailgating

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10 of the Best College Town Eats

September 10, 2025
Vietnamese Glazed Wings

Vietnamese Glazed Wings

September 9, 2025
In Tailgates We Trust

In Tailgates We Trust: Jay Ducote’s Gameday Standouts

Pulled Pork Sliders with Slaw and Blackberry BBQ Sauce

Pulled Pork Sliders with Slaw and Blackberry BBQ Sauce

Seared Tuna with Spicy Mayo

Seared Tuna with Spicy Mayo

Smoked Redfish Dip

Smoked Redfish Dip

Mama Ford’s Ooey Gooey Cake

Mama Ford’s Ooey Gooey Cake

Chicken and Sausage Jambalaya

July 25, 2014
Red Beans and Rice

Red Beans and Rice

July 25, 2014
Fried Hogs Head Cheese with Black-eyed Pea and Sweet Potato Vinegar Caviar

Fried Hogs Head Cheese

July 24, 2014
Shrimp and Andouille Beignets with Crawfish Corn Maque Choux

Shrimp and Andouille Beignets

July 24, 2014
Cheesy Sweet Potato Mac and Cheese

Cheesy Sweet Potato Mac

July 17, 2014
Cajun Coconut Sweet Frites with Double Dippin’ Sauces (Sweet Potato Fries)

Cajun Coconut Sweet Frites (Sweet Potato Fries)

July 17, 2014

Cajun Macaroni and Cheese

July 15, 2014

Pickled Shrimp and Tasso Tacos

July 15, 2014
short rib cheese burger

Short Rib Cheeseburger

July 15, 2014
Sweet Baby Breesus (Boudin Sliders)

Sweet Baby Breesus (Boudin Sliders)

July 11, 2014
1234...7Page 3 of 7
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Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations. Published six times a year, each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike. So subscribe to the magazine to enjoy the full spectrum of columns, features, event spotlights, and tips and techniques.
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