May 12, 2016 | Louisiana Kitchen & Culture

May 12, 2016

Last weekend I was on the judge's panel for the Crawfish Mambo boiling competition; we were warned in advance to expect up to 45 entries. Thankfully enough, there were "only" 41. I can eat crawfish with the best of them, but after 90 minutes... We were evaluating the side additions to the pot as well as the crawfish. The usual potatoes, corn, and sausage were well represented, but we also saw sweet potatoes, pineapple, brussels sprouts, and even mango, which was surprisingly delicious. There's no telling what you'll find in a crawfish pot these days.

I've plunged into getting the July / August issue into production; we have all your summer feasts covered, and take full advantage of summer's fresh, delicious produce and seafood. Friends and neighbors are always happy with this section of the cycle; we're cooking and tasting and I'm always looking for someone to foist the leftovers off to. Can't let anything go to waste! This week it's skirt steak, seafood rolls, a summer pasta skillet, pepper-jelly glazed chicken, and summer salads.

There's lots to do around the entire state and the weather is supposed to be beautiful. Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

New Contest!

Win Louisiana Crabmeat!

How would you like to win a shipment of Louisiana crabmeat? Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your summer parties - deadline June 30.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

It's time to grill! How much propane do you have?

Miss last week's recipes?

• Gulf Shrimp and Grits (most-viewed last week)

• Gumbo Z'herbes

• Seafood Cannelloni

Looking for a specific recipe? We have over 1,300: Click here!


	Emeril's Cajun Shrimp Stew Emeril's take on a Cajun classic, this hearty stew is bursting with flavor and loaded with 2 pounds of shrimp. Serve it over fluffy white rice, along with plenty of hot buttered French bread and a green salad with a light dressing. Delicious!

	Buttermilk Drop Biscuits If I had to guess, I'd estimate that my mother baked, on average, ten skillets of biscuits per week. She cooked a hot breakfast for my dad every morning, and it usually included biscuits; most nights supper included cornbread or biscuits. She never rolled them out, she always dropped them into the skillet. Saturday is National Buttermilk Biscuit day; make a pan of these biscuits and thank my mom.

	Spaghetti with Tuna, Anchovies, Olives, and Mozzarella This recipe is fresh, light, and full of flavor. Serve it just as it comes off the stove; pass the parmesan! Use the highest quality tuna, solid white albacore packed in olive oil.