Cooking Up a Storm

Judy Walker is the food editor of The Times-Picayune of New Orleans. She is the co-author of Cooking Up A Storm with Marcelle Bienvenu, a columnist for The Times-Picayune. After Katrina, the newspaper became the central point for collecting recipes washed away in the storm. Judy and Marcelle compiled 250 of them in their book.

Many New Orleanians eat Red Beans & Rice on Monday, what was once called "wash day." According to tradition, many people eat a large family meal on Sundays, usually one that includes a ham. The ham bone is then simmered with the rice all day Monday while the laundry is being done.

Red Beans & Rice

1 lb dried red kidney beans (New Orleanians use Camellia beans)

1/2 lb fatty ham or another seasoning meat, such as salt meat, pickle meat, or smoked ham hock

1 medium yellow onion, chopped

1 or 2 stalks celery, chopped

1 green bell pepper, chopped

1 clove garlic, minced

1 large bay leaf

1 to 2 tsps Creole seasoning

Salt

Black pepper to taste

2 Tablespoons chopped fresh parsley, or more to taste

1/4 cup chopped green onions (green part only)

Hot cooked rice for serving

Hot sauce for serving

Crawfish Pie

4 Tablespoons butter

1 cup chopped yellow onions

1/2 cup chopped green bell peppers

1/4 cup chopped celery

1 1/2 tsp salt

1/2 tsp cayenne pepper

1/2 cup chopped canned tomatoes

1 lb peeled crawfish tails

2 Tablespoons cornstarch

1/2 cup water

2 Tablespoons chopped green onions (green part only)

1 Tablespoon chopped fresh parsley

1 unbaked 9-inch pie shell

Music break: Wheels by Cake