Louisiana Eats

Hosted ByPoppy Tooker

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

Tammany Taste Quick Bite: Emma’s Famous Pralines

One of the most charming things about Louisiana are the people you find along the way.  On this special podcast, you’ll meet a true treasure of the Northshore, Miss Emma Giron, of Emma’s Famous Pralines in Slidell, Louisiana. Miss Emma is a true food hero, who has devoted much of her life to our most emblematic candy creations, the praline.

Located in an unassuming strip mall on Old Spanish Trail, Emma’s Famous Pralines is a compact but cozy space filled with the rich aroma of butter and sugar. Family photos and old newspaper clippings adorn the walls and on the shelves there you’ll find individually wrapped pralines for sale, along with homemade goods, both sweet and savory.

If this podcast has made you hungry for pralines you can find her at her shop at 705 Spanish Trail in Slidell and she does ship! She’s on Facebook and you may give her a ring at 985-641-9151.

Big thanks to our sponsor, the St Tammany Parish Tourist Commission. Located just 40 minutes from New Orleans’ French Quarter, the Northshore’s Tammany Taste features the chefs and farmers, brewers and bakers of St. Tammany Parish’s culinary scene!

Visit LouisianaNorthshore.com to discover more.

Louisiana’s Northshore, where New Orleans has come to play and get away for more than a century. Don’t miss a delicious Tammany Taste Quick Bite by subscribing to our podcast at

poppytooker.com where you’ll also find lots more recipes and delicious food ideas too.

Poppy’s Clams and Spaghetti

Serves 4

2 tablespoons olive oil

2 – 6.5 oz. cans of minced clams, with the juice

3 cloves of garlic, minced

salt & freshly ground black pepper to taste

2 teaspoons fresh, chopped, flat leaf Italian parsley

1 tablespoon butter

4 tablespoons grated parmesan or romano cheese

½ lb of spaghetti, cooked

In a sauté pan, combine the olive oil, the entire contents of two cans of minced clams, 3 finely minced cloves of garlic, salt and pepper. Bring it all to a boil and cook until the mixture reduces by half.  Remove from the heat and mix in the parsley then whisk in the butter to thicken and enrich the sauce.  Pour the sauce over cooked spaghetti and toss in the cheese. Serve immediately.

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