Jay Ducote's Louisiana Outdoor Cooking

Jay Ducote’s Louisiana Outdoor Cooking

Jay DUCOTE with CYNTHIA LEJEUNE NOBLES

From Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote’s Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge–based chef achieved national culinary celebrity. Fans of the reality cooking show Food Network Star remember Jay Ducote as the runner-up in season eleven, a strong showing that led to appearances on Chopped, Cutthroat Kitchen, and many other programs, including an episode of Beat Bobby Flay in which he outdueled the acclaimed chef. As Ducote and co- author Cynthia LeJeune Nobles explain, his love of all things culinary started in college, when he cooked under the oak trees on the LSU campus prior to football games. Over the years, Ducote’s popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He has gone on to create specialty dishes, including Barbecue Popcorn, Crawfish Étouffée Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese–Stuffed Jalapeños, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now a popular radio host, caterer, and restaurant owner, Ducote provides readers with a wealth of surefire recipes for dishes and drinks to enjoy at a tailgate, a family get-together, or whenever the weather feels right for cooking outside. Celebrating the world of barbecue pits and cast-iron cauldrons, Jay Ducote’s Louisiana Outdoor Cooking conveys a passion for the cultures, foods, and flavors of south Louisiana.

JAY DUCOTE is a chef, blogger, food and beverage writer, radio host, and culinary personality. He has appeared on numerous cooking and reality competition shows. His Bite & Booze radio show received a Taste Award for Best Food or Drink Radio Broadcast and the Uniquely Louisiana Award from the Louisi- ana Association of Broadcasters.

CYNTHIA LEJEUNE NOBLES is a New Orleans–based food writer and the author of several books on cooking and Louisiana food- ways, including “A Confederacy of Dunces” Cookbook: Recipes from Ignatius J. Reilly’s New Orleans and The Delta Queen Cook- book: The History and Recipes of the Legendary Steamboat.

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The Advocate

Food & Wine

A raging thunderstorm; a lightning strike in the forest; a delicious smell wafting on the wind. Thus began man’s fascination with outdoor cooking millennia ago. It was around these communal fires that language developed, stories were told, societies formed and civilization began. Then, as now, outdoor cooking brings people together. Jay has evolved simple outdoor recipes into masterpieces of the grill, smoker, “Cajun Microwave,” and cast iron cauldron. Anyone who hauls portable generators to outdoor cooking events to ensure that all systems are geaux, is a man after my own heart! Let the outdoor cooking begin!  

Chef John Folse

Jay’s creative Southern cooking masterfully blends the flavors of Cajun and Creole cuisines. The recipes in this book capture the heart and soul of Louisiana’s storied food culture. Jay’s passion for and expert knowledge of all things bite and sip is sure to inspire you to get out there and get cooking!

Ray Sheehan, founder and owner of BBQ Buddha, author of Award -Winning BBQ Sauces and How to Use Them

The state of Louisiana is known for its many celebrations. Whenever we can find an opportunity to get together to pass a good time, have a cold beer, and an amazing meal, we take it.  Jay is one of Louisiana’s top ambassadors and I can’t think of anyone else who could provide you with great stories, recipes and inspiration to get you outside and grilling.  It is my hope that you enjoy this book as much as I have, and invite a few friends over to, “let the good times roll”!

Lt. Governor Billy Nungusser

To so many of us, myself especially, not much beats football, family, and amazing outdoor cooking. Jay Ducote has taken these, along with his experience and pulse on the community, to become the authority in the Louisiana culinary world. Jay shares his expertise with us in "Jay Ducote's Louisiana Outdoor Cooking". From tailgate cuisine good enough for a National Champion, to my personal Cajun favorite, Jambalaya, Jay covers it all and more!

Andrew Koster, author of Master the Wood Pellet Grill: A Cookbook to Smoke Meats Like a Pro

Jay Ducote is the man when it comes to combining modern culinary trends with the classic traditions of Louisiana cooking, and his new book is a real winner. Jay and I share a great love of all things meat, fire and football. I just like Gators a little more than he does.

Ray “Dr. BBQ” Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

Having met Jay in college and us both "growing up" in the food world, it has been exciting to see his growth and how he has been able to transform his love for food into a life passion that he is able to share with the world.  Jay has always been a great advocate for Louisiana culture and food and this book shines an even brighter light on Jay’s love for Louisiana and our incredible cuisine.

Jack D. Walker, VP of Marketing, Slap Ya Mama Cajun Products and co-author of Growing Up Cajun

For years, I've been a huge fan of Jay and now I get to hold his personal culinary tour de force. Jay Ducote's Louisiana Outdoor Cooking is a brilliant collection of youthful anecdotes, bold barbecue delights and his dynamic, contemporary approach to building flavors.

Lynnae Oxley-Loupe. BBQ Champion, Pitmaster, Educator and Owner of Sugars Barbecue

Cooking can happen anywhere, and the result in the flavor of the food has so much to do with it’s surroundings. I love that Chef Jay is showing off recipes that are filled with love, fun and an appreciation for all of Louisiana’s beautiful resources.

Chef Alon Shaya

Chef Jay Ducote, Baton Rouge native, radio host, and former contender on Food Network Star, knows southern Louisiana cooking as only a native could. Ducote got his start cooking at LSU football tailgates—eventually for several hundred people per game—before becoming a full-time food blogger, radio talker, and restaurant owner (of the popular Gov’t Taco in Baton Rouge), but has always channeled his grandmother’s deep knowledge of Cajun cooking into his food. If you need smart, delicious recipes for chicken andouille gumbo and crawfish rolls, or less traditional but no less addictive variations like crawfish étouffée arancini and wild duck and oyster gumbo, look no further. And do you need to cook them outdoors? Not necessarily; but then again, even in the fall, the grill often beckons.

Ray Isle, executive wine editor, Food & Wine