I‘ll say it up front. I’m not from Louisiana, nor have I jumped on the LSU Tigers/New Orleans bandwagon with 80 million others over the past 10 years. But that’s not to say I don’t like the place.
The Pelican State is chock-full of beautiful antebellum homes and ecological rarities. There are plenty of places to become lost, whether it’s in a flat-bottom boat in the middle of nowhere, or at any one of hundreds of craps tables spread throughout. Believe it or not, Louisiana also has one of the largest Satsuma (Mandarin Orange) industries this side of the Far East. And it’s also one of the few states I’ve visited in which you can fill your car’s tank and stock up on beef jerky and Everclear at the same location.
But what I like most about Louisiana is the food. Cajun and Creole seem to get most of the attention and deservedly so. But some of my all-time favorite seafood, barbecue, fried chicken and Central American samplings were devoured right off the Interstate 20 corridor between Shreveport and the Mississippi River.
We don’t celebrate Mardi Gras in my home, and it’s mainly because we don’t want to have to behave ourselves in the weeks that follow. But we theme our food this time of year right up there with those folks who decorate everything in green, gold and purple and sport Geaux Tigers decals on their Escalades. This year we’re fusing some New England panache – lobster roll – with Louisiana-born ingredients. Ça c’est wicked bon!
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- 1 lb. – Crawfish tails, cleaned and cooked*
- 2 ribs – Celery, diced
- 1 recipe – Real Rémoulade Sauce
- 4 – Baguettes (about 6 inches in length), tops split
- 8 TB – Butter
- Combine crawfish, celery and rémoulade. Place in covered container in refrigerator for 2-3 hours for flavors to meld.
- Spread 1 TB butter on each (in)side of the baguettes. Place under a broiler (toaster oven is fine) for about 2 minutes. Divide and spoon cold crawfish salad in each roll. Serve with Louisiana-style hot sauce if desired.
Get the recipe for Real Rémoulade here: http://tinyurl.com/pd7ug4n