The Louisiana Seafood Cook-Off recently took place in New Orleans.  Twelve Louisiana chefs competed, and the winner, Brian Landry of Galatoire's, will go on to compete at the national level.  Ernest Prejean was one of three Lafayette chefs in the competition.  His entry was a fried softshell crab stuffed with crawfish and andouille; isn't Louisiana food wonderful!  You can read about the competition, and the three Lafayette chefs, in the The Daily Advertiser of Lafayette.

Pictured above is Shrimp Louella, one of Mr. Prejean's creations served at the restaurant Prejean's in Lafayette.  Michael Stern describes the dish in his Roadfood.com review: "Big, muscular shrimp stuffed with blue crabmeat, presented in a puddle of crab butter cream and accompanied by dirty rice and a ramekin of macque choux."