Louisiana Insider

Chris Thomas King has been close to the blues all his life. His is the son of a legendary blues musician, Tabby Thomas, who operated a blues club in Baton Rouge. King has excelled not only on guitar, but also as a performer whose movie credits include the quirky “Oh Brother, Where Art Thou” and the biofilm “Ray” about Ray Charles in which King also served as a music consultant working with Charles. King joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about his Grammy awards, blues style and most of all his book, “The Blues: The Authentic Narrative of My Music And Culture.”

He also explains why defining the blues might be different than from what you think.

Kouri-Vini is the name given to Louisiana’s endangered, indigenous Creole language. It is spoken largely in rural south Louisiana by both Louisiana Creoles and Cajuns. Linguist and performer Clif St. Laurent joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about this language that developed in the Colonial era and that still survives.

He also discusses the recently produced “Tambou,” the first film spoken in Kouri-Vini. Hear about the film character’s struggle to save himself and about the efforts to preserve the language.

Here are some questions about our native jambalaya that you might not have thought about, but should:

Is our native jambalaya an offshoot of Spanish paella?

Is seafood jambalaya more of a casserole since jambalaya originated as a meat dish?

These and other questions are pondered by tailgate chef Jay Ducote, who knows so much about the right way to make jambalaya that the state and a seasonings manufacturer pay him to travel the South to do demonstrations at fairs and other outdoor events. Ducote joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about the right meats, proper seasonings and appropriate cooking techniques to make one of Louisiana’s great one-pot foods.

We will also learn why sponsor “Slap Ya’ Mama Cajun Products” has that unusual name. (Hint: it has nothing to do with familial violence and everything to do with appreciation.)

According to legend, the original cocktail was invented in an apothecary in New Orleans’ Vieux Carré. The neighborhood, with its many restaurants and bars, is such a watering hole for classic drinks it seems only right that there would be an actual cocktail named The Vieux Carré. There is, and it has been around since the 1930's. Though less known than other mixed drinks, it is now having a revival!

John De Mers, an author who specializes in food and drink, joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about the colorful history of cocktails and especially one that is the title of his new book, “The Vieux Carré.” Published by LSU Press, the book is rich in history and photography.

Oh, and Kelly even reveals what her favorite cocktail is.

Officially known as “Hansen’s disease” but the world recognizes the jarring, more familiar term “leprosy.” A place in south Louisiana known as Carville was, along with a facility in Hawaii, the national center for the care of patients with the disease. Author Anne Harmon Brett joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot, to tell her moving story of being raised by parents who first met at Carville. Based on the memoirs of her father and her own recollections, Brett tells stories of compassion, family loyalty and determination. Brett also discusses the contemporary status of the disease. This is a moving story not to be missed.

So, you thought you knew a lot about crawfish. Well, how about this? What global event triggered the interest in boiled crawfish in Louisiana? Sam Irwin, the author of the book “Louisiana Crawfish, A Succulent History of the Cajun Crustacean,” joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot, to tell tales of the crawfish including the impact that the critters had on the rice industry, the most productive growing areas and the ongoing debate over "sucking the heads."  

Also, Irwin, who is also a jazz musician and historian provides, for the first time ever, a live podcast musical interlude.

There is so much talent in Louisiana that selecting finalists for Louisiana Life’s annual Louisianian of the Year issue is one of the magazine’s toughest challenges. But, It was accomplished! And, there are many promising prospects left for the future.

Louisiana Life Editor Melanie Spencer joins Errol Laborde, the magazine’s Executive Editor, along with podcast producer Kelly Massicot to boast about this year’s list consisting of a woman working to preserve the Houma Indian culture; a champion of preserving the wetlands; a nurse practitioner specializing in sickle cell cases; a teacher who has mastered keeping the attention of students and a Shreveport restaurateur expanding his family’s legacy. 

Plus, we will hear why one designee says of her calling, “This is where God wanted me to be.”

Imagine three great cooking styles served in one place, or written about with recipes in one book. The place is Wayne Jacob’s Smokehouse in LaPlace (St. John the Baptist Parish); the book is "Southern and Smoked: Cajun Cooking through the Seasons." Jarred Zeringue, the chef and owner of the smokehouse and the author of the book, joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about the joys of smoked foods including meats common to the LaPlace area – like andouille and tasso. The book contains stories from his family, lots of recipes, a list of techniques for Cajun cooking and food photography that is a visual feast in itself. 

Also, he reveals some of the kitchen’s most only-in-Louisiana creations: smoked boudin and, yes, hogshead cheese, too.

There are all sorts of anniversaries in life, however seldom is a milestone celebrated for a candy. But then there are few confections as worthy of special recognition as Heavenly Hash. This year is the centennial of Elmer Chocolate creating the Heavenly Hash Easter Egg. In 1923, the recipe was purchased from a New Orleans confectionary store. Prior to that purchase, the candy was generally sold in slices. The Elmer folks developed the technology to make Heavenly Hash in a chocolate egg-shaped covering.

Robert Nelson, CEO of Elmer Chocolate, joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot, to talk about one of the world’s great candies, as well as Gold Bricks, Pecan Eggs and other Elmer’s products like chocolate packed valentine boxes. This is not a commercial but a culinary history combining chocolate, almond, pecans and skilled marketing. 

We'll also hear about the uproar when an expanding drug store chain decided one year not to carry Elmer’s products.

There are two principal ways of Carnival group ritual in Louisiana. One is the New Orleans style float parade with bands, marching groups and maskers flinging throws from floats. And the other is the Cajun style Courir de Mardi Gras in which mounted riders and runners go different places begging ingredient for a gumbo. Both have their own indigenous music and traditions.

Dixie Poche joins Errol Laborde, executive editor of Louisiana Life, along with podcast producer Kelly Massicot to talk about her new book "Cajun Mardi Gras: Chasing Chickens and Making Gumbo." Learn how different communities along the Cajun prairie have different costume elements including cone-shaped hats and masks made from screens. We'll also answer the question, which town is the epicenter of the Courir culture?