Chef Patrick Mould joined 'Mornings With Ken and Bernie' for another edition of the NewsJunkie Cafe.  The 63rd annual Delcambre Shrimp Festival is under way and tomorrow Chef Mould will be demonstrating how best to use shrimp.

We asked Mould if he would be cooking at the Festival and he replied,

I'm doing four demonstrations at one of my favorite festivals.  It's in full swing already and tonight Wayne Toups will be playing.  I'll be there tomorrow morning beginning at 11:00.  I'll be doing four different recipes for the 'Best Life Iberia Initiative'.  It's a grant from Blue Cross-Blue Shield to promote healthy living in Iberia Parish.

We asked Chef Mould what was special about the dishes he would be demonstrating and he said,

I'll be using Vermilion Bay Sweets which is a shrimp that they are packaging down in Delcambre.  It's coming out of Vermilion Bay and it's a terrific product.  There are two different sizes they're packing now, there's the Gumbo pack which is the 70-90 size and the 26-30 Jumbo shrimp.  In addition to shrimp they will soon start packaging Black Drum fish.

Chef Mould will be preparing four delicious dishes including:

  • Roasted Garlic Shrimp salad
  • Black Drum Creole
  • Shrimp Corn Penne Pasta Salad
  • New Orleans style Bar B Q shrimp

Chef Mould also reminded everyone that seafood can now be ordered direct from boat captains based in Delcambre by visiting the Delcambre Direct website.

With the Delcambre Shrimp Festival this weekend Chef Mould noted another festival near and dear to him will soon be here.  According to Mould,

We're less than two months away from Festivals Acadiens Et Creoles.  The scheduling has been done and you can go to and get all the schedule information.  You can find us on Facebook/festivalsacadiensetcreoles as well.  We'll have five music stages, great food, a sports tent and children's activities as well as lots of dancing.

Listen to the interview: