My Louisiana Studies 303 course (Food & Culture in Louisiana) at Tulane finished this week….pictured is a sampling of savory foods cooked for the final exam. Students prepared two versions of Crawfish Monica, crawfish etouffee, creole jambalaya, mixed seafood fettucini, crab-stuffed mushrooms, homemade pickles (from homegrown cucumbers), and Zapp’s potato chips. Last night’s sweet dishes included made-from-scratch king cake, beignets, and strawberry shortcake. We also feasted earlier this week on fried chicken wings from Manchu, venison stew, stewed alligator, grits & grillades, creole tomatoes, crab & bacon devilled eggs, seafood bisque, homemade French bread, sweet potato pies, and pecan bourbon tarts. Throw in a few Sazeracs and some drive-thru daiquiris, and it was a tasty finale to summer school.