It's not easy making Fridays in Lent fun without a fish fry or a long wait at the local seafood restaurant. But there are delightful possibilities for one's own kitchen these 40 days, thanks to recipes from expert chefs, such as LouAna Peanut Oil Chef Pat Mould from Lafayette, La. Chef Mould has plenty of tips for making Fridays fabulous while still being simple, thanks to his standout seafood dishes. All take just a few steps, like a surprisingly creamy crawfish pie or a crunchy, two-hands-needed shrimp po boy.
Mould owns Lafayette-based Louisiana Culinary Enterprises, a restaurant consulting firm, and is executive chef of the Louisiana School of Cooking. Chef Mould knows about taking chances at the stove, blending indigenous ingredients to the Cajun region like crawfish, oysters and shrimp with his own cooking techniques. Luckily, the fresh seafood and frozen food aisles at the grocery store can help do the same for the rest of us. It can make a soul glad it's a Friday in Lent.
Each pie serves 2 people.
Serves 8 people.
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