The November/December 2025 issue of Louisiana Cookin’ celebrates the holiday season through the state’s rich culinary traditions. A standout feature highlights the Cajun tradition of the boucherie, where families come together to butcher animals, preparing food in a communal atmosphere filled with music and dance. Then, we serve up an easy, late-night menu for réveillon, as well as a full Christmas spread from the beloved Marcelle Bienvenu. The recipes and stories in this issue bring to life the festive flavors and spirited gatherings that define Cajun and Creole holiday celebrations, offering a taste of Louisiana’s heart and soul during the most joyful time of the year.
