Shrimp in Sauce
• ¼ c. olive oil
• ¼ c. finely chopped tasso
• 1 c. cloves of garlic (finely chopped or mashed)
• ½ c. diced onions
• 2 lbs. med. Shrimp (deveined, shelled, heads removed)
• ½ c. white wine
• 1 c. half and half
• ¼ dried shrimp
• 1 c. chopped green onions
Cook grits according to package directions. Add the rest of the ingredients and whisk. Pour into buttered 9″ x 13″ dish. Sprinkle with paprika and bake at 350˚ for 30 minutes.
To make the shrimp sauce, sauté Tasso in olive oil until crisp, then remove and save in small bowl. Add ¼ c. green onions, garlic, and green pepper and sauté until wilted. Then add shrimp and toss until pink. Remove shrimp and set aside.
Deglaze pan with white wine and then add half and half, seasoning, and reduce until slightly thickened. Put Tasso, cooked shrimp, and dried shrimp into sauce.
Serve over Garlic grits and garnish with green onions.
This recipe was featured in the Baton Rouge Advocate among other great recipes from Bed and Breakfasts in the area.
If a trip from Louisiana to Alabama seems long to you, imagine taking it on a bike. Not a motorcycle – a bike! The Stockade was pleased to host a father-daughter bicyclist team who did just that. Hannah and Frank rode 203 miles over 4 days in brutally hot, humid weather – high 80’s to mid-90’s each day. Their route was from New Roads, Louisiana to Gulf Shores, Alabama. We were excited the family chose to stay with us the night before their adventure began. Once the adventure was over we contacted Frank to get an idea of what their experience was like, and he told us about it:
“This trip was a spur-of-the-moment idea. Hannah was starting a job in Florida and we decided to grab this adventure before her job began. It was a wonderful trip despite the weather. The Adventure Cycling Association route was excellent in terms of keeping us off heavily trafficked main roads (mostly). In planning, we didn’t think too much about the weather; we just figured it would be another natural obstacle like wind, hills, and rain — part of the challenge.
I flew into New Orleans to meet my wife and daughter who came to Louisiana by car. We stayed at The Stockade before we hit the road. It was definitely a good idea to start our trip out of a very nice B&B. It was to be the last taste of luxury for a while – clean sheets, air-conditioning, and a good breakfast. Janice was very nice to accept delivery of some gear before our arrival and let us get organized and assemble bikes in The Stockade parking lot.
Here we are on Day One, all packed up and ready to go. Following the ACA Southern Tier map, we picked up the trail in New Roads, Louisiana, not too far away from Baton Rouge. Notice the crisp, non-sweaty bike clothes and broad smiles. That would soon change. We got a late start on the first day because we had to replace a broken rear rack.
Here’s a photo of Hannah at the Audubon Memorial at Oakley Plantation in St. Francisville, Louisiana. From the look on her face in this photo, it seems she was thinking, “What are you not understanding about ‘I’m going to stop at every historical marker between here and Florida’?”
Day One took us over the John James Audubon Bridge over the Mighty Mississippi just outside New Roads. This bridge didn’t exist until a few years ago. Bikers along the Southern Tier route would have to take a ferry.
We planned to get to Easleyville, Louisiana to the Hyde Park Campground which was 68.6 miles away. It wasn’t quite as hot that day but because of the late start, we were losing daylight. At about mile 58 outside Chipola, we stopped to rest. A very nice cattle farmer pulled over in his pickup truck and asked us if we wanted to ride. We were pretty well spent by that point and still had another 10 miles to go, so we gratefully accepted. We loaded our bikes into his pickup and away we went. We got to Hyde Park and I took the best shower I’ve ever had in my life. We climbed into our tent at about 9:00 pm and the weather was still brutally hot. It did not cool down until about 11:00 pm. After that experience, we spent the other nights in motels. Yep! We’re wimps!
We were short on time and wanted to get to the Gulf, so my wife drove us from Poplarville to Grand Bay, Alabama. We wanted our last day to take us around Mobile Bay and end at the beach. It was really spectacular. The favorable heat and wind allowed us to go from Grand Bay to the Alabama Port in about an hour.
We took the ferry from Ft. Gaines to Ft. Morgan, Alabama, which gave us a nice rest and a chance to really see the Bay.
Here is a shot of Mobile Bay seen from the Ferry from Ft. Gaines to Ft. Morgan.
Then we rode to the beach at Gulf Shores where my wife was waiting. Diving into that warm Gulf water was the nicest feeling you can imagine and a great way to end the trip! We spent the next day on the beach instead of riding. Like I said – wimps!
This biking adventure gave us a nice chance to travel through the small town South. You never see the country in a car the way you do on a bike. We found that the people in Louisiana were super-friendly. They were very interested and helpful. We had never really traveled in the South before so we didn’t know what to expect, but the people really couldn’t have been nicer.
A good thing about following the ACA Southern Tier route is that people in those towns see a steady trickle of coast-to-coast cyclers. These are the hard-core riders. I was doing the wash at a laundromat in Franklinton, Louisiana, and the lady told me about one guy who’s in his 60’s who rides from California to Florida every year. Hard core. So for most folks, seeing people on bikes loaded with gear riding through their streets was not too weird.
I rode a 20-year-old Trek 2000. Hannah was riding a Specialized Dolce. After this experience, I feel fairly confident that if I have 60 – 70 days, I can do the full San Diego, California to St. Augustine, Florida ride. It’s definitely on my bucket list. But I can promise you, it will be somewhere between late fall to early spring. No more summer rides through the South!”
To get more information on bike riding, visit Adventure Cycling Association. They provide maps for rural and low-traffic bicycling routes through some of the most scenic areas of the country, videos, instructions on reading the maps, forums if you want to ask questions, and so much more. http://www.adventurecycling.org/routes-and-maps/adventure-cycling-route-network/
The staff at The Stockade was happy that they had a chance to not only host the family but learn more about cycling. We hope that other cyclists stay with us any time of year when they travel through the South. As Frank said, it’s a nice taste of luxury.
Historical Marker, site of Battle of Jackson Crossroads, Jackson, Louisiana
Bayou and swamp in Mississippi
Old Wheat Cemetery in Pearl River County, Mississippi where John Wheat, an early settler and Revolutionary War solder, is buried, along with 19 graves of members of the Wheat family.
Oil rigs in Mobile Bay.
HOT ROD Power Tour is a road trip consisting of several thousand classic cars which travel to seven cities in seven days throughout the United States. There are great stops along the way and cruise nights that include manufacturer booths and local hot rods. This year, a family and friends who participated in the Power Tour stayed at The Stockade not only because they needed accommodations, but to celebrate a birthday of one of the family members. The Stockade accommodated them with a party for 40 people.
This year’s 21st running of Power Tour 2015 began in Madison, Wisconsin on June 6th and ended in the Baton Rouge area on June 13th. The route included highways and winding back roads. Gearheads were able to join in at any point along the way. The Long Haul Gang includes the people who take the entire Power Tour route along with the staff of HOT ROD. Participants enjoy sightseeing, exploring and showing off their cars in towns along the way in each participating city. Spectators are free to come and look at the massive Power Tour cruise scene every night.
Read more about the HOT ROD Power Tour.
Travel Writer Marc Smith from Vancouver, Canada, stayed at The Stockade in April of 2015 as he was coming to Baton Rouge from Jazz Fest in New Orleans. Marc is interesting and fun and we really enjoyed spending time with him and having him stay with us. His blog – “A Place to Call Home, The Stockade B&B in Baton Rouge” – is a great tribute to The Stockade, and we appreciate his writing it. While in Baton Rouge, Marc wrote several blogs, which are listed below.
After a career in event planning, Marc decided it was time for a change. He posted on his Facebook page “I am ready for a change. What shall I do with my life?” From that status update, his company, 30 Day Adventures, was born. When Marc visits a destination, he is interested in Where to Stay, Where to Eat & Drink and What to Do. That is what 30 Day Adventures is all about.
Read about some of the things he did, places he visited, and things he ate while in Baton Rouge.
½ c. butter, softened
½ c. dark brown sugar
½ c. real maple syrup
1 tsp. vanilla extract
½ c. half-and-half
1 c. all-purpose flour
1 c. quick cooking oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 375º
Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and dark brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
Share a special time and pamper yourself on the most important day of your life with the people who are closest to you – your bridal party and mothers! Our Bridal Dressing Package will add a memorable experience to your wedding day as you share the excitement of preparation for the big event. Held in our Rex Room, the largest and most beautiful room in the house, you and your bridesmaids will have ample room for doing hair and makeup prior to dressing for the big event.
The package includes:
• 2-night rental of the Rex Room with the Bridal Dressing on the day in-between
• If day wedding, continental breakfast –pastries, muffins and fruit.
• If evening wedding, an hors d’oeuvre tray for up to 8 people (fruit, cheese, crackers, finger sandwiches)
• Beverages: soft drinks, bottled water, coffee
• Toast your day with Champagne and Mimosas (additional cost of $40 for up to 8 people)
• You may arrange for hairdressers and makeup artists to attend in order to have everything done in one place, in an elegant suite with ample room.
• Your photographer and videographer are welcome to capture memories of that special time.
Rex Honeymoon Suite:
The lovely Rex Room will be the Honeymoon Suite following your reception, with spa toiletries and turn-down rose petal service and a delicious hot breakfast in the morning.
Cost of Package: $700 + tax (not including champagne/mimosa service)
Please note: A $300 non-refundable deposit is due to hold your event. The remainder is due 14 days prior to the event and becomes non-refundable at that time.
Not every innkeeper spends their days racing in a go-cart grand prix and their nights courting ghosts — but Janice DeLerno is not your ordinary innkeeper. And during this year’s Louisiana Travel Promotion Association fundraising activities, Janice and several prominent members of the local travel industry did these things and more.
In conjunction with the LTPA Summit — which is held annually in August in partnership with the Louisiana Office of Tourism — there is also an optional fundraiser that LTPA members can choose to attend. This year’s event was held at NOLA Motorsports, where attendees put their driving skills to the test in New Orleans’ ultimate “geaux cart” racing experience.
After everyone crossed the finished line, Visit Baton Rouge Executive Director Paul J. Arrigo conducted the Travel Pac fundraising auction. In the end, the item with the highest bid was donated by Ms. DeLerno herself: a one night’s stay and elegant dinner for ten at The Stockade Bed and Breakfast, won by Food Network Magazine.
On March 18, 2015, members of the Food Network Magazine staff arrived at The Stockade to redeem their prize. Guests were Tim Chandler, Jennifer Walker and Susan Bravman with the Food Network; Kyle Edmiston, Assistant Secretary of Tourism and his wife, Leslye; Paul J. Arrigo, CEO and President of Visit Baton Rouge; Katie Guasco, Director of Marketing and Communications for Visit Baton Rouge; David and Mary Dalquist with the Scenic Byways Program.
Chef Jeremy Coco, the Dean of Education and Chef Instructor at the Louisiana Culinary Institute, served as the chef for the evening. Drawing on his experience at Juban’s Restaurant in Baton Rouge and his Southern background, Chef Coco prepared a menu using only Louisiana-based products and recipes. Dishes included handmade sausage, turtle soup and Zapp’s Encrusted Redfish. Wine was paired and provided by Steve Staples of Paul Bologna Fine Wines.
At dinner, topics of conversation naturally gravitated toward issues facing the Louisiana tourism industry.
“I greatly enjoyed the opportunity to participate in conversations about important aspects of sustaining and growing Louisiana tourism experiences,” said David Dalquist. “Being from Iowa, I can’t remember the last time my wife and I enjoyed an evening so delicious and spirited!”
Susan Bravman also fondly recalled the evening’s festivities. “We spend many evenings on the road, but this was truly a highlight,” she said. “The group quickly became fast friends and the food was sublime … breakfast was just as delightful as dinner.”
“We had the best time, the best food and the best company … it was a real Louisiana kind of party,” said Jennifer Walker. “The Stockade is an incredible place to stay with such an incredible history. I can’t wait to come back.”
• 1 medium green apple
• 2 c. Pancake Mix (we use Krusteaz Buttermilk Pancake Mix)
• 1 1/4 c. Milk
• About 1 tbsp. (or to taste) cinnamon
Preheat griddle to about 350 or medium heat.
Use the broader part of a cheese grater to grate the apple into a bowl or plate. Mix the pancake mix and the milk in a bowl well. Add the cinnamon and the apple and mix well. Pour the batter onto greased preheated griddle in 3 inch circles. Cook on medium for best results.
Our very own groundskeeper Steve created this recipe. Instead of doing the usual Blueberry or Banana Pancakes, Steve took a stab and created this delicious breakfast dish.
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish.
4 tablespoons butter
3 tablespoons flour
1 ½ cups onion, small diced
¼ cup bell peppers, small diced
¼ cup celery, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
¼ teaspoon cayenne pepper
¾ cup tomatoes, peeled, seeded, and diced
1/4 cup heavy cream
1 pound peeled crawfish tails
2 dashes Worcestershire sauce
1 9-inc prepared pie shell
In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is nicely mixed. Cook for about 3-4 minutes. Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Stir and cook until golden brown. Add the tomatoes, cream and Worchestershire sauce and cook for 15 minutes. Continue stirring. Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cooled.
Preheat oven to 375 degrees. Pour the chilled crawfish mixture into the prepared 9-inch pie shell. Bake for 40-45 minutes or until the pie shell is golden brown. Remove from the oven and slice. Serve warm.
“From My Kitchen to Yours, The ‘Bleep’ My Family Eats” is written with a love of food and the joy it brings to family and friends. Happy Eating!
[Used with permission by Author, Gretchen Frith]
Some folks here in Louisiana consider eating crawfish an Olympic event. It is definitely a skill to learn and practice, or you’ll be left at an empty table and not-so-full tummy. Study this method and you will be able to compete with the best of us Louisianans.
• Grasp the head with one hand, and the tail with the other.
• Gently squeeze the tail near where it connects with the head.
• Twist the tail until it separates from the head.
• Squeeze the tail to make it crack from where the head was to the tail (not necessary with small crawfish)
• You may want to remove the black line (we’ll let you figure out for yourselves what that is)
• Peel or pull away the shell. You can peel a small section near where the head was, grab it with your teeth, and squeeze the rest of the shell so that it slips out (requires practice).
• If the claws are large, carefully remove the pincher to extract the claw meat.
• Suck the head, optional (if you’re brave)! It’s probably best that you don’t look at it first.
While good crawfish do not require any dipping sauce, many people like to use sauces to enhance the flavor. The most popular seem to be Ketchup or Ketchup+Mayonnaise.
Enjoy your crawfish and “Laissez les bon temps rouler”! (Let the good times roll). This is our philosophy in Louisiana and is a phrase you will hear and read often when here.
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The Stockade Bed & Breakfast
8860 Highland Road
Baton Rouge, LA 70808
Toll Free: 888-900-5430