GREAT AMERICAN SEAFOOD COOK-OFF - CHOOSE YOUR FAVORITE RECIPE TO WIN A TRIP TO NEW ORLEANS

As I have mentioned before, I am not a 100% raw foodist and it is interesting to mention that most of the sushi varieties include seafood of some kind so if you are into rawism, sushi and seafood make a nice choice.

For those of you who like your seafood cooked, Louisiana hosts the Great American Seafood Cook-Off once a year in New Orleans. This particular cook off requires the use of domestic, sustainable seafood, available locally which assures freshness and local fresh seafood always tastes better to me. It is also a good thing for your local fishermen when you buy locally.

For the year 2008, one of the five favorite recipes chosen was created by Chef Brian Landry of Louisiana. The name of this recipe is Shrimp and Andouille Cassoulet. The reason I chose this recipe as my favorite is because I love shrimp. I like to have shrimp cooked many different ways and this looked like a new and what looks like delicious way for me to try my favorite seafood item. If when reading a recipe and looking at a picture of the prepared food your mouth waters, you know it is going to be good. It also looks relatively easy to prepare which is another good reason why I think it is the best.

I don’t know what Andouille sausage tastes like as I have never had it and since the recipe suggests a substitute, I would probably use either smoked sausage or bacon. I really like the taste of bacon and shrimp together. If you have ever had bacon-wrapped shrimp on the grill, you know what I am talking about.

Visit the "cook off" web site at www.GreatAmericanSeafoodCookOff.com where you can find this recipe as well as several others. There are five top choices and you can vote for your favorite and enter to win a trip to New Orleans prize package. There is no purchase required, no obligation, just click on your favorite recipe and enter to win, it is that simple.