May 10, 2018 | Louisiana Kitchen & Culture

May 10, 2018

Earlier this week I attended the kick-off event for the new culinary trail along Louisiana's Cajun Bayou, in Lafourche parish, just an hour south of New Orleans. Participating restaurants range from casual po' boy shops to white tablecloth fine dining, with a full range in between. Click here for a short video overview, the trail map, passport, and details on how to get the t-shirt. Make plans to get down that way this summer, for a tasty treat and a look at a different side of Louisiana.

Organized to give you a taste of Louisiana's Cajun culture and cuisine that has existed for centuries in that little-known part of the state, there are 15 participating restaurants and six food-centric festivals, the first of which is this weekend: The FOP (fraternal order of police) Mud Bug Boil-Off is Saturday, kicking off at noon with food and fun for the whole family.

This week's recipes include the slow-braised bolognese sauce I made for my West Coast family this past weekend, a quick, easy, cheesy bacon-wrapped shrimp selection, and an excellent Boudin Benedict perfect for a Mother's Day brunch.

Speaking of Mother's Day, a subscription to Louisiana Kitchen & Culture would make an excellent Mother's Day gift!!

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

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Your Tip of the Week: What are Boudin and Cracklins?

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Last Week's Recipes:

• Emeril's Crawfish Burger

• Beer Battered Fish Tacos

• Huevos Rancheros

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	Slow-Braised Bolognese Sauce This is the sauce I made for my family in Los Angeles this past weekend; it makes a boatload, so I was able to send everyone home with leftovers. Which resulted in texts from both my niece and nephew the following day, exclaiming over what a good meal they were having, thanks to me. Which made all the time it took to prepare more than worth it. Click to forward this email and recipes.

	Boudin Benedict with Cayenne Hollandaise Perfect for Mother's Day brunch, this is a Cajun twist on a traditional Eggs Benedict. See the Tip of the Week above for more information on the Cajun specialty boudin, and a link to a recipe. Click to forward email and recipes.

	Cheese-Stuffed Shrimp with Bacon Get some jumbo Louisiana shrimp and make this dish! The shrimp are cleaned, butterflied, and stuffed with cheese, then wrapped in bacon, skewered, and grilled. Serve hot with the included kicked-up mayonnaise dip. Click to forward email and recipes.

	Country Ham and Asparagus Bundles Glazed ham spears bundled with perfect asparagus make for a great appetizer for any meal. You'll find the recipe on page 19 of the May/June issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week. Click to forward email and recipes.