January 12, 2017
It's been a cooking marathon! We're knee-deep in recipe testing, cooking, and photographing for the next issue, and it's smelling a lot like crawfish. My favorite so far, maybe the crawfish étouffée by a smidge. It takes me back to the spring of 2007 when I was commuting in and out of New Orleans, deciding whether or not I was really going to move back to the south.
I spent 2 weeks or so a month from February through May at a hotel in the French Quarter and would take a stroll each evening to pick up something for dinner. I ate a lot of crawfish étouffée. I loved it then, and I love it now; LKC reader and contributing writer Bill Broussard has all but volunteered himself to write a feature story on the different versions of étouffée to be found around the state; almost like gumbo, there are about as many different versions out there as there are cooks. We'll put that one on the books for an issue later this year. If you or your family has a favorite recipe for the dish, I'd love to hear about it!
It's time to start making your plans for Mardi Gras parades around the state; we've started compiling a list. If you know of a parade that we don't have listed yet, email the details you have to Jim and we'lll get it updated.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.
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