Cajun Supper at St. Margaret’s

The Global Cuisine Potluck in February, St. Margaret’s 18^th since we started the international series in September 2010, will focus on Creole and Cajun dishes from southern Louisiana. The date is Saturday, the 11^th.  Anyone who needs a recipe will find a dozen on the Time and Talent Table.

Some are simple, others will be a challenge: New Orleans Creole Gumbo, Cajun Chicken, Jambalaya over Rice, Crawfish and Shrimp Etouffee, Cajun Meatloaf, Barbecued Shrimp, Catfish Evangeline and Rabbit Gumbo. Dessert recipes include Praline Candies, Baked Apples with Bourbon Pecan Sauce, Chocolate Bread Pudding with Praline Sauce and Pumpkin Bread Pudding with Chocolate Bourbon Sauce.

Clever cooks might try substituting shrimp for the crayfish called for in so many of the recipes. Louisiana natives call their little lobster-like delicacies “crawdads” and “mudbugs.”  We probably won’t find them at Hannaford’s, but the recipes could be even better with our sweet Maine shrimp.

We plan to celebrate Mardi Gras at the Cajun dinner, so bring your feather boas, your beads, wear a mask and be sure to ask for a piece of King’s Cake. There will be a surprise inside and whoever finds it wins a prize.

Dinner is at 6. Come earlier if your dish needs to be reheated or assembled. Remember to bring your own beverages. We welcome friends and neighbors so bring them along, too, especially those who like to cook.