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DIPPING SAUCE During a 2020 interview with Rien Fertel for the Southern Foodways Alliance, Anthony and Megan Arceneaux of Hawk’s Crawfish Restaurant in Rayne, Louisiana revealed that Anthony’s mother is believed to be the originator of the original crawfish dipping sauce. “I was telling you about the little crawfish boils we’d have in our backyard when we were kids,” Anthony said. “My sister didn’t like horseradish cocktail sauce. Back then, that’s all the dip they had. My mother would make a little sauce with mayonnaise, a ketchup-based sauce. And she [Anthony’s sister] would eat that. So, while she [Anthony’s mom] was making it, she’d just make enough for everybody, and we didn’t have to fool with cocktail sauce. So when we opened this restaurant, we used her recipe, and everybody loved it.”

CRAWFISH & GRITS “I first encountered shrimp and grits years ago while visiting an old friend in Charleston, South Carolina. I was a bit skeptical since my favorite brunch dish is grillades and grits (which I usually make for Christmas brunch), but it was delicious. I was intrigued and gave several recipes for shrimp and grits a try. Former chef/owner Bill Smith of Crook’s Corner in Chapel Hill (the restaurant is now closed and Bill has retired) made a version that was quite delicious. Bits of bacon, cheddar cheese and a good dousing of Tabasco piqued my taste buds. New Orleans chef Donald Link’s version features tasso, and the addition of heavy cream made it even more delicious. I’ve made it several times, and it’s always enjoyed. But it was a recipe for crawfish and grits from my friend and former employer that really pleased my palate. I love this with crawfish, but since the crawfish season this year may be lean, you can easily substitute shrimp for the crawfish. This dish is perfect for serving at a brunch or dinner party.” - Marcelle Bienvenu

SEAFOOD DIPPING SAUCE Makes about 1½ cups

WHAT YOU WILL NEED: 1 cup mayonnaise ½ cup ketchup Squeeze of mustard 1 tablespoon Cajun Power Garlic Sauce Dash of Worcestershire sauce Hot sauce, to taste Black pepper, to taste Cajun seasoning, to taste

SMOTHERED GRITS WITH CRAWFISH Serves about 6 WHAT YOU WILL NEED: 1 pound peeled crawfish tails 1 teaspoon salt

HOW TO PREP: Toss crawfish tails with salt and cayenne in a mixing bowl and set aside. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring, until slightly soft, about 2 minutes. Add the crawfish and garlic. Cook, stirring, for 2 minutes. Add the stock and half-and half, and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are tender and creamy, about 10 minutes. Add cheese and stir until mixed and melted. Serve warm.

1 tablespoon garlic powder 1 tablespoon onion powder A splash of pickle juice (optional)

½ teaspoon cayenne 2 tablespoons olive oil 1 cup chopped yellow onions 1 tablespoon plus 1 teaspoon chopped garlic

HOW TO PREP: In a bowl, mix mayonnaise and ketchup together. Add the mustard, Cajun Power Garlic Sauce and Worcestershire sauce. Adjust the heat with hot sauce to your liking, and season with black pepper, Cajun seasoning, garlic powder and onion powder. Thoroughly mix all the ingredients until well combined. Optionally, add a splash of pickle juice for extra acidity. Refrigerate the sauce for at least 30 minutes to let the flavors blend. Serve with your favorite seafood or other dishes.

2 cups chicken stock 3 cups half-and-half

1½ cups quick-cooking white grits ½ cup freshly grated Parmigiano Reggiano cheese

Photo by Romney Caruso

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