Luau!

(...a Cajun Luau, that is.)

Louisiana is famous for its seafood, and rightly so. The Cajun Luau is more than seafood though. Get you stockpot out from its hiding place. You're gonna need it for this.

This is not an inexpensive dish, unless you're feeding relatives. It can be messy, it's eaten with the fingers and just serving it is a challenge. It works best on a picnic table, but you'll figure out a way to make it work inside -- after all, you're a woman.

Here we go:

Fill the stockpot 3/4 full of water. Get it started toward a boil.

Throw in one quarter bottle of Zataran's liquid crab boil.

Add potatos. Don't skin 'em. Those jackets will keep them warm.

Add a pair of peeled onions.

If you like mushrooms, add 'em.

Open a bottle (or a jug, if you've been paying attention to this blog) of cheap white wine. Spill some into your glass, then just a tiny splash into the stew.

If you've added enough potatos, etc. to feed the relatives or the neighbors, you should have a few (5 or 6)  inches of water left at the top. So far, so good.

Keep boiling until the potatos are cooked.

Add fresh (or frozen) half-ears of corn on the cob. Add three tablespoons of Cajun seasoning. 

Boil for three more minutes, turn off the fire, move the stockpot off of the burner if its an electric stove. Let it rest for five minues, then pour off the water.

The Adventure Begins

Cover the table, wherever it may be, with newspaper. Lots of newspaper, two or five pages deep.

Issue a few rolls of paper towels to your guests.

Turn the stockpot out onto the news paper.

Step back and tell your guests to eat with their fingers.

Accept the applause (again).

Tomorrow, I'm taking a day off. Today's my birthday (big deal) and I'm going to party tonight and sleep tomorrow!

-Chrissie