DONNA KEATING / L’Observateur / January 22, 2000

GRAND POINT – Terry Louque of Grand Point is no stranger to cooking. Hestarted cooking when he was very young, when he started going camping and hunting. He said cooking is his hobby, and he cooks all the time. His specialty is dirty rice and chicken cooked in his large outdoor rotisserie oven.

Louque has been married to Elaine Louque for the past 41 years and has seven children – Dellane Becnel, Terrie Ann Hymel, Suzanne Schexnayder and Adrien, Brian, Dean and Charles Louque. He also has 13 grandchildren.He lives in what was his grandfather’s home in Grand Point, built in 1896, and has added on to the back of the home to make room for his large family.

He was a farmer for many years before going to work for St. James Parishfor 18 years as a road supervisor then as the public relations manager. Henow runs his own catering business, Lunch Bunch Catering, specializing in large outdoor cooking for large events. His catering business servesjambalaya, prime rib, stuffed pork chops, rib-eye steaks, couchon de lait, dirty rice, smoked chicken, wild game or the customer’s choice of Cajun cooking.

He has cooked extensively for conventions and has traveled to Nashville, Tenn., three times for the Friends of Hurting Children organization fund-raiser for abused children and received an appreciation award from the Metropolitan Juvenile Court. He said the organization raised the mostamount of money when he cooked for them. While attending this event healso had his photo taken with country singer Louise Mandrell.

Louque has also cooked for many politicians’ fund-raisers, including those of Sen. Mary Landrieu at Gallier Hall in New Orleans, Sen. John Breaux,former Gov. Edwards, Sen. J. Bennett Johnson, Sheriff Willie Martin, ParishPresident Dale Hymel Jr. and Assessor Glen Waguespack.In the community, he has also cooked for every club at Lutcher High School, all the fire departments in the parish, church fairs, the Lions Club and the Knights of Columbus organization.

Health fairs are also on Louque’s cooking list. In the past he has cooked forRiver Parishes Hospital’s grand opening and health fairs and St. JamesHospital’s health fair.

He was sponsored by the Campbell’s Soup Co. at Memphis in May, thelargest barbecue contest in America. He added that you must win localcontests before you can enter the Memphis in May cooking contest.

Louque has also cooked for the South Louisiana Port Commission’s regular meetings and parties. He said when it held its New Orleans conventioneveryone gathered at the port’s Guest House for a Cajun-style dinner which he prepared. Delegates from other countries who were in attendanceloved the Cajun food and band. He said they couldn’t speak English, and itwas hard to explain to them that the food was spicy. They didn’t knowwhat they were eating and didn’t know gumbo from jambalaya.

When he cooked for Zen-Noh Grain Elevator’s dinner there were Japanese business people who attended, he said. Louque served steak and jambalayaand said the Japanese people didn’t seem to know what steak was but loved the rice (jambalaya).

Over the past 25 years, Louque has kept records of what was served and the recipes for all the events he has catered.

Here are some of Louque’s recipes:

SHRIMP AND CORN MUSHROOM SOUP

Saute: 4 tbsps. butter2 lbs. fresh mushrooms2 lbs. shrimp, peeled and de-veined1 oz. Lea & Perrins white wine sauce

Add: 2 cans cream corn 1 pt. whipping cream1 pt. half and half

Season to taste using: Cayenne pepper Majorium Thyme White pepper

Cook on low heat for approximately 15 minutes.

CRAWFISH OR SHRIMP FETTUCCINE

3 sticks butter 2 medium onions, chopped 3 ribs celery, chopped 2 bell peppers, chopped 1/4 cup flour 4 tbsps. parsley, chopped3 lbs. crawfish tails, peeled (or shrimp)1 qt. half and half1 lb. Velveeta cheese, cubed 1/2 inch thick2 tbsps. jalapeno peppers, chopped3 cloves garlic, crushed 1 lb. fettuccine pastasalt and pepper, to taste parmesan cheese, to taste

Melt butter in a large heavy saucepan. Add onions, celery and bell peppers.Cook 10 minutes until clear. Add flour, blend well. Cover and cook 15minutes, stirring occasionally. Add parsley and crawfish or shrimp. Coverand cook 20 minutes, stirring often. Add cream, cheese, jalapenos andgarlic. Mix well. Add salt and pepper to taste. Cook covered on low heat for20 minutes, stirring occasionally. Cook pasta according to packagedirections. Drain pasta and add sauce. Mix thoroughly. Pour into a 5-quartbuttered casserole dish. Sprinkle with parmesan cheese. Bake at 350degrees for 12 minutes.

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