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Featured by Justin Devillier
The Hunter’s Way to Cook a Louisiana Thanksgiving
Chef Justin Devillier relies on the wilds of Louisiana for a locally-inspired Thanksgiving spread
Duck and Andouille Gumbo
For his take on Cajun gumbo, chef Justin Devillier of La Petite Grocery in New Orleans uses rendered duck fat … Continued
Roasted Turnips and Greens with Bacon Vinaigrette
Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and sherry vinegar in La Petite Grocery … Continued
Redfish “on the Half Shell” with Creamy Grits
Chef Justin Devillier of La Petite Grocery learned this popular Louisiana fish camp technique—cooking “on the half shell”—after moving to … Continued
Sea Salt Ice Cream
Chef Justin Devillier of New Orleans’ La Petite Grocery relies on the highest-quality local milk to make this simple yet … Continued
Oyster Pie with Buttermilk Biscuits
This classic oyster stew from Justin Devillier, the chef of La Petite Grocery in New Orleans, is packed full of … Continued
Grilled Oysters with Pecorino and Shaved Bottarga
Chef Justin Devillier of La Petite Grocery in New Orleans likes to start Thanksgiving by shucking oysters on his back … Continued
Braised Venison Shoulder with Mushroom Pierogi
Venison is prominent on the holiday menus of many hunters because deer season coincides with late fall. Chef Justin Devillier … Continued
Pickled Shrimp with Satsuma Orange
Bittersweet satsumas, a citrus fruit native to Louisiana, brighten these pickled shrimp, which chef Justin Devillier of New Orleans’ La … Continued
Cornbread Financiers
These are an elegant, restaurant-style nod to the hunks of cornbread typically found on Thanksgiving tables. La Petite Grocery chef … Continued
