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Coushatta Casino resort chefs prepare crawfish, sweet potato, and tasso chowder

Tina Soileau and her daughter, Katelynn Soileau, center, watch as Coushatta Casino Resort executive chef James Hamilton and Rodrick James, executive sous chef at the resort, prepare sweet potato chowder at the Experience Louisiana Festival. The Soileaus are from Eunice. (Photo by Claudette Olivier)

By Claudette Olivier
Staff Reporter
When you help cook for more than a dozen different restaurants, it’s nice to slow down for a day and just cook one dish.

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