How to Make Crawfish Monica

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Way down yonder in New Orleans…it’s Jazz Festival time! Over its 50 year run (so far) it has grown to be a world renown celebration of Louisiana and New Orleans Culture, rivaling Mardi Gras in popularity. The music is culturally diverse and plentiful but don’t overlook the food. Long recognized as the most popular Jazz Fest nosh is succulent crawfish tails smothered in a rich and spicy cream sauce and blended with pasta. Crawfish Monica was developed in 1981 by a local pasta maker to help sell pasta. Now it’s a Jazz Fest tradition. You have to try some Crawfish Monica to get a real taste of the Jazz Fest…here’s my no-angst recipe for this New Orleans tradition.

Crawfish Monica
Crawfish Monica

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Chicken Salad with Lemon-Curry Dressing

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This is a simple solution to lunch or dinner and one that everyone will love. The fact that its on the lighter side is a little lagniappe.  This salad made from lean chicken breasts, apples and dried cranberries, tossed in a lemon-curry dressing will be a hit and something you can throw together with no-angst.

Chicken Salad with Lemon-Curry Dressing
Chicken Salad with Lemon-Curry Dressing

 

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Sensation Salad

Sensation Salad on a white platter with salad tongs

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The list of culinary “musts” when you visit Louisiana is long-poboys, Muffalettas and beignets are just the tip of the gastronomical iceberg. Maybe not as familiar as some of the other iconic dishes, there’s one that doesn’t have anything to do with roux or gravy or fried seafood or any of those wonderful things. In fact, it’s a salad-yep, a salad, but one that’s so sensational, it’s called the Sensation Salad.  The first time I ate one, I was hooked.  This is a special treat and a genuine signature of Louisiana cuisine.

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