Meetup: Louisiana Seafood Festival this Saturday (Oct. 11)

We love seafood! How about you? If you’re like us, The Louisiana Seafood Festival is perfect for you. Free admission and tons of seafood vendors. You pay for what you eat so you control how much you spend.

Mr. B's served bacon-wrapped shrimp and grits at the 2013 Louisiana Seafood Festival. So good. (photo by Carlie Kollath Wells, New in NOLA)

Mr. B’s served bacon-wrapped shrimp and grits at the 2013 Louisiana Seafood Festival. So good. (photo by Carlie Kollath Wells, New in NOLA)

#NewinNOLA tip: It’s cash only so bring your money.

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How to make bourbon bread pudding like a New Orleans native

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Bread pudding with bourbon sauce is a great weekend dessert. Prepare on Saturday, then bake on Sunday. This recipe is a twist on my Creole bread pudding.

Easy and delicious. And the bourbon sauce will impress all of your guests.

Header image is by David Monniaux and used via a Creative Commons license.

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How to cook crawfish etouffee like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

CRAWFISH ETOUFFEE

If you’re gonna live in NOLA, crawfish etouffee is a must. For one thing, it’s easy and I’m pretty sure it will freeze for even better results later on.

This recipe is an adaptation of famed John Besh’s but without his supreme skill and courage for making an intensely dark roux. Frankly, we had a dark-rouxed gumbo recently out in NOLA and it wasn’t as good as mine (I hate to brag).

Anyway, this is a perfect recipe when you’ve got guests and want to act like you really know your way around the kitchen. Enjoy!

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