April 20, 2017 | Louisiana Kitchen & Culture

April 20, 2017

Calling all Louisiana chefs! The Louisiana Seafood Promotion and Marketing Board is calling for entries to the 10th Annual Louisiana Seafood Cookoff. The event is scheduled for Tuesday, June 20, at the Cajundome Convention Center in Lafayette; the deadline for entry is Friday, April 28.

The winning chef will be crowned Queen or King of Louisiana Seafood, and will represent the state and our wonderful seafood all over the US - and the world. He or she will also represent Louisiana in the Great American Seafood Cookoff which will take place in August in New Orleans.

Entrants must be an executive chef for a free-standing Louisiana restaurant belonging to the Louisiana Restaurant Association. More information and applications can be found at LouisianaSeafoodCookoff.com.

The event will be open to the general public (tickets required) as part of the opening event for Eat Lafayette - named "Tastiest Town in the South" by Southern Living magazine in 2012. Stay tuned for more details.

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

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Most viewed last week: Coconut Cake with Ambrosia Filling

• Gulf Coast Roast Lamb

• Fresh Ham with Cracklins

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	Pot o' Gold BBQ Shrimp From Chef Chris Montero, this is one of my favorite preparations for shrimp. I have never been faced with leftovers - no shrimp, no bread, not a drop of sauce left. It has a lot of butter, so I don't indulge often... Click to forward this email and recipes.

	Cheeseburger Sliders White Castle made the original slider; it topped thin burger patties with sliced onions and pickles, and then grilled them. The bun was placed on top of the onions to steam and absorb all the flavor. But food is ever-evolving! By all means, present sliders as they were originally prepared, but give this delicious version a try. Take care not to over-handle the meat, and you’ll have a tender burger. Click to forward email and recipes.

	Shrimp and Crab Stuffed Artichokes From Chef John Besh's cookbook My New Orleans, these artichokes are stuffed well-seasoned bread crumbs and loads of Louisiana shrimp and crab. Click to forward email and recipes.