We had a big crawfish boil at the restaurant for Mardi Gras. Also made Gumbo, jambalaya, bread pudding, Hurricanes etc. I made the Paul Prudhome recipe for Cajun Shepherd's pie for the first time. It was from his first cookbook backin the 1980's. It consists of a deliciously spiced meat loaf, topped with sauteed vegetable (with another set of spices, frosted with mashed potatoes, and a spicy brown sauce on the side. It was delicious and reminded me of how much I loved that book when it was first published.
It is always a treat to eat in his restaurant in New Orleans named the same as his book "K Paul's Lousiana Kitchen". There is always a line to get in, and they have a community seating policy, so a couple of times, I have shared dinner with absolute strangers. It seems a bit strange, but it was not unpleasant or uncomfortable at all, I remember meeting some lovely people and engaging interesting conversation.