When I think of Mardi Gras, I think of New Orleans and recall all of our adventures to the city during carnival season. New Orleans has a distinct and rich cuisine; we’ve eaten at many restaurants over the years during these times. Blackened redfish, made famous by Cajun Chef Paul Prudhomme, is one of the memorable dishes of this city. With carnival season and Mardi Gras arriving soon, here’s my “blackened recipe,” a version using chicken rather than redfish.
One of my favorite summer vegetables is eggplant. I was delighted open Week One’s CSA basket and find that it included these two beautiful eggplants. Eggplant can be prepared in so many ways, it’s hard to pick a favorite recipe. Here is one that I adapted to include this vegetable: Cajun Rice Dressing with Eggplant. I made it for our family–my husband and I ate the entire dish in one meal.