Spring has sprung! We're enjoying beautiful weather this week, and I seem to finally be on the mend after a more than 2 week battle with COVID. I managed to avoid catching it all these years, but Mardi Gras did us in this year. Thankfully Jim and I were both fully vaccinated, so the symptoms weren't too severe; Jim was back to normal in just a few days. It decided to linger with me.

For the recipes this week, I'm starting with a decidedly decadent recipe for Crawfish Mac and Cheese, a special treat that's on many restaurant menus this time of year. Next, my favorite method for frying eggplant. It's delicious by itself, but I like to serve it beside spaghetti and marinara, with some mozzarella melted in the sauce. That recipe is in the cookbook. And finally, a Cajun-style meat pie, which reminds me that French Quarter Festival is just around the corner. We always start the food portion of our fest with a Natchitoches meat pie. 

Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Previous week's recipes:

 • Oklahoma Burger • Kung Pao Shrimp • Corned Beef & Cabbage

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Crawfish Mac 'N Cheese

Who doesn't like ooey, gooey Mac & Cheese?? Throw some Louisiana crawfish tails into the mixture and stand back. This is an easy recipe requiring nominal prep work; it does need to bake for about 50 minutes, so plan accordingly. Add a crisp green salad and you'll have a meal fit for a queen.

Fried Eggplant

I absolutely love this technique for frying eggplant. I like to simmer a skillet of marinara sauce and cook some spaghetti; drop a few pieces of fresh mozzarella into the sauce. Arrange the spaghetti on a platter and, when the mozzarella is melty. spoon the sauce and pockets of cheese over the pasta. Serve alonside the fried eggplant.

Mama's Cajun Meat Pies

This is an old Cajun recipe, using simple but flavorful ingredients. These meat pies will be great hot, but will also be a welcome addition to tomorrow's lunch box in the event of leftovers.