Louisiana Recipes in early March; Crawfish Tail Bread Pudding, Fried Chicken Sandwich, Louisiana Creole BBQ Shrimp
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March 11, 2022
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One last hurrah around the state this weekend: St. Patrick's Day parades roll in various locations, including my neighborhood here in New Orleans. I'm hoping for a cabbage, some potatoes, onions, and carrots, all to go in with the corned beef I'll be making next week! Spring sprung briefly yesterday; hopefully this weekend's cold snap will be the last one of the year. I think I'm going to make a pot of chili. If you're a subscriber, the chili with beans recipe in the April/May issue from last year is my favorite. I'd prefer to enjoy it over a mound of Fritos, but will opt for something a little healthier. This week's recipes include crawfish, in season right now, a fried chicken sandwich, and my favorite, BBQ shrimp. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. Laissez les bon temps rouler!
Susan Ford, Publisher and Editorial Director P.S. If you received an email renewal notice please take care of it at your earliest opportunity, Thank you. Renew Today!
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Crawfish Tail Bread Pudding Pure comfort food! This recipe calls for a -pound loaf of French bread; any light, airy bread will do. Just be sure to let it soak for a while in the liquid, so all is absorbed.
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Fried Chicken Sandwich I confess, I love a fried anything sandwich; you can use this technique on pork loin, chicken breasts or thighs, and tenderized minute steaks with equal success. Load it up with all your favorite toppings and condiments, and enjoy!.
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Louisiana Creole BBQ Shrimp This easy recipe will serve a crowd as an appetizer, and will make a lovely dinner for about 6. Make sure to serve with hot French bread for sopping up the delicious sauce.  |
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