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Congratulations to Chef Sean McCree who heads up the kitchens at Evangeline Downs in Opelousas. His dish (seared sea scallops over roasted corn grits with tomato bacon cream sauce and fried crawfish tails) took Best of Show at the 2019 Soirée Royale earlier this week. His dish was in one of the categories I judged that night, and it was truly outstanding. I will see if I can cajole the recipe out of him and share it in the upcoming November/December edition of the magazine.

This weekend: I judge the cooking competition portion of the Battle of the Badges at Lafayette Square Saturday morning here in New Orleans. There are ten cookoff teams participating, and I am eagerly awaiting the taste treat ahead of me. I suspect that some of the dishes will top anything I've tasted as judge at various professional chef competitions!

Also this weekend: numerous food-related festivals around the state. The weather speculators are predicting highs in the 80s, which is quite cool compared to the last 6 weeks or so, so get out and enjoy yourself.

If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue, next week, and you will be doing your part to support this newsletter and help Louisiana Kitchen & Culture magazine to continue growing. Thank you.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Tip of the Week: Is your baking soda and baking powder fresh?

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September/October 2019
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Cajun Chicken Pasta

Mandina's Creole Eggplant and Shrimp

From Mandina', a classic old Creole restaurant in the midcity neighborhood of New Orleans, this easy recipe comes together quickly. Add a green salad to serve it as an entrée, or serve alongside roasted meats. 

Crawfish Stuffed Bell Peppers

This is a simple but very tasty dish; substitute shrimp or even chopped cooked chicken for the crawfish if you don't have access to good Louisiana crawfish.

Slow-Braised Bolognese

I've been making a meat sauce for pasta for many years, and I have to say that this version is my best effort yet. My Louisiana Kitchen & Culture subscribers will find the recipe on page 15 of the September/October 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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