Jon G. Laiche, Elizabeth G. Laiche, Co-Author
In Europe, for centuries, fish and other seafood (relatively rare in inland areas), have become the traditional meat “substitute”. Now here in Louisiana, it is possible to “substitute” fish and seafood for meat virtually every day. Combine this with the variety of cooking styles and techniques we have learned from our Indian and African neighbors, as well as our own - not inconsiderable - French culinary heritage, it is hardly a sacrifice for us to consume these delicious meals as a method of honoring our religious convictions and practices. All of this being said, is is not the place of this lowly kitchen friar to question the wisdom of Holy Mother Church.
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