CHEF CODY CARROLL
Growing up on his family’s farm in Batchelor, Louisiana, Chef Cody Carroll got a taste for the Cajun life early. Hunting, fishing, and helping out with farm work, Cody developed a love of cooking that he practices daily at Hot Tails in New Roads, Louisiana, and will build upon at a new restaurant he plans to open in New Orleans’s Central Business District this fall.
After graduating from the Louisiana Culinary Institute, Cody, along with his wife Samantha and classmate Owen Hohl, opened Hot Tails and started building a cult following. Folks line up for “hardcore South Louisiana Cuisine,” like their boiled crawfish, char-grilled oysters, and po-boys.
“Our food is full of flavor, but it’s not just spicy,” Cody says. “We build layers and layers of flavor until we have the big, bold flavors we’re known for.” The creative menu at Hot Tails includes Crawfish Bread, Fried Rabbit and Red Beans, and a Seafood Muffaletta. Behind these dishes, diners will find solid technique and contrasting flavors and textures.
When entertaining at home, Cody and Samantha whip up dishes like this Hog Snapper. It highlights classic Louisiana ingredients and lets them practice a passion of theirs: fresh pasta.
“Don’t be intimidated by it. Homemade pasta isn’t that hard to do, it just takes some practice. And it’s fun,” Cody says.
Fresh Louisiana seafood makes up the backbone of Cody’s menu at Hot Tails and will serve as the basis for his upcoming restaurant in New Orleans. The casual-upscale restaurant in the Warehouse District will feature an oyster bar, open kitchen, and creative cocktails.
Recipe
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