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  • Louisiana Cookin'

    Well Seasoned

    Sep 29, 2020 4 minutes
    photography by william dickey
    recipe development by j.r. jacobson
    food styling by kellie gerber kelley
    styling by lucy finney

    NO BAYOU STATE KITCHEN is complete without a cast-iron pot or skillet. Oftentimes, cast-iron cookware is passed down through families, keeping our culinary traditions alive from one generation to the next. From gumbo and jambalaya to cracklin’s and dirty rice, many beloved Louisiana dishes begin in these time-honored vessels. Here are a few classic recipes with a twist to inspire your cast iron cooking this winter.

    PORK CRACKLIN’S

    MAKES ABOUT 2 CUPS

    We tossed these crispy cracklin’s with a spicy, slightly sweet seasoning blend.

    1 pound skin-on pork belly
    4 cups lard

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