Share your recipes

Published 8:43 am Friday, July 1, 2011

By KARMA CHAMPAGNE, THE DAILY IBERIAN

Mark Boudreaux prepares his award winning Spinach Tasso Chicken Soup. The dish took a first place award in the 2010 cookoff competition.

It’s no wonder the kitchen is often referred to as the heart

of the home. Whether it’s celebrating a special holiday, a family

milestone, baking special treats or just preparing dinner for

family and friends, the kitchen always seems to be the favorite

place to gather. 

The best memories are frequently stirred up in the kitchen.

The smell of fresh cookies baking or a pot of gumbo simmering on

the stove often triggers some special memory from childhood.

While each family has their own signature dish that becomes

part of a family tradition, there is always room for new and

creative ones to revel in the sheer joy of food, family and

friends.

Each year Cajun Sugar Co-op and The Daily Iberian offer Teche

Area residents an opportunity to share in a wealth of recipes

featuring ingredients from the succulent supply of seafood from

nearby waters, wild game and fresh produce from the fields. All can

be found in the annual Cajun Sugar Co-op and The Daily Iberian

Cajun/Creole Cookbook, along with updated twists on the traditional

and fresher healthier techniques.

Deadline to submit recipes to The Daily Iberian ends at 5 p.m.

Thursday, so there isn’t much time left to be included in the

upcoming cookbook and perhaps have the opportunity to compete in a

little friendly cooking competition and be eligible to win

prizes. 

Some submitting recipes will be selected to compete in the 9th

annual Cajun/Creole Cookbook cookoff. 

Cooks can compete for awards in eight categories which include

vegetables, salads, appetizers, soups and gumbos, desserts,

meat/fowl, seafood and rice and jambalaya. In addition, first time

participants in the cookoff will be eligible for an additional

prize.

Marie Mouton of New Iberia, a first-time submitter, was one of

the many submitters who was selected to compete in the final

competition.

Mouton showed of her culinary talents with a Seafood and Orzo

Salad, capturing first place in the salad category. Mouton’s

Avocado Salsa recipe brought her a second place award in last

year’s Lagniappe category.

Mark Boudreaux’s culinary creativity captured a first place

award in the Soups and Gumbos category with his special Spinach

Tasso Chicken Soup.

Boudreaux took one of his original soup recipes and changed it

around to create a unique taste by adding tasso for a smoky

flavor. 

Cookbook organizers are looking for additional recipes in the

meat/fowl, seafood and rice and jambalaya categories.

A special group of local diners will put up big bucks to

sample what the competitors have to offer — all to benefit United

Way. 

Besides a good recipe, The Daily Iberian is also interested in

hearing about local cook’s best cooking tips, which will be

included in this year’s cookbook.

In addition, a drawing will be held among all who submit

recipes for a chance to win $250 in groceries — $150 first prize,

$50 second prize and two $25 third prizes.

Recipes can be dropped off at the Daily Iberian office,

emailed to dailyiberian@cox.net or faxed to 367-9640.

Be sure to include any story that goes along with the recipe

and include a name, address and a day-time phone number on each

recipe.

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