Lenten Season’s New Orleans Seafood Manicotti with Béchamel Sauce

Rosemarie's Kitchen

It’s only fitting that on this, the eleventh day of the Lenten Season, we enjoy a recipe from New Orleans. After all, you can’t get much more connected to the whole idea of Lent without the Carnival that is Mardi Gras. New Orleans, unlike any where else in America, begins baking up King’s Cake and painting the town purple, green and gold the day after the Epiphany. The  momentum of their festive indulgent continues to build right up until Fat Tuesday. There is an explosion of color, food and merriment, and then the somber reality of the morning after. Even then, New Orleans is a city unlike any other, with a cuisine uniquely their own. Part French, part Cajun, part old world tradition. While sober and somber, the dedication to the season continues in a most delightful way. Yeah, it’s tough to think of it as sacrifice when the seafood…

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