The National Food Service Management Institute aims to educate families and administrators about regional cooking in an effort to reduce the amount of fat and sodium found in American school lunches. Cajun cuisineThe following can help improve the health of schoolchildren.

NFSMI learns from Emeril Lagasse and other celebrity chefs to help them get their message across through webinars, online cooking classes, and other educational material. The phrase was first coined by Lagasse, a Cajun chef. “New New Orleans cooking”Food Network. They are known for bold seasoning and using spices that don’t depend on sugar, salt, or butter.

Chef Lagasse encourages fresh herbs, such as parsley and cayenne pepper, thyme, and garlic. The Cajun cuisine trio of main ingredients, bell peppers onions celery and onions, helps to pack recipes full flavor, antioxidants, and anti-inflammatories. These fresh ingredients are much healthier than canned vegetables and other sodium-rich foods.

The Department of Agriculture will join the NFSMI in introducing simple, healthy Cajun dishes to schools cafeterias throughout the nation. They recommend recipes such as Turkey and Sausage Gumbo and Baked Cajun Catfish with U.S. Farm Raised Catfish, Okra With Tomatoes, and Bread Pudding.

Cajun cuisine is a great way to experiment in your home. Try a Cajun Catfish recipe. Other healthy recipes, as well as family favorites, are available at www.uscatfish.com.

Cajun Catfish and Honey

Dijon Bacon Potato Salad

4 U.S. Farm Raised Catfish Fillets

1?2 cup fish breading

1 tablespoon Creole seasoning

1.5 to 2 cups oil

Honey Dijon Bacon Potato Salad

5 cups cooked and quartered baby Yukon gold potatoes

1 medium red onion, diced

1 1?2 cups celery, diced

1 cup bacon cooked, drained, and chopped

2 tablespoons honey

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Creole mustard

1 teaspoon fresh parsley

Salt, pepper, and hot sauce are all good for your taste

1. In a shallow bowl, combine Creole seasoning and fish breading. After coating the catfish with breading, shake off any excess.

2. Mix all ingredients for potato salad together and combine them well. Season the mixture with salt, pepper, hot sauce. Cover with plastic wrap and let cool in the fridge.

3. Heat oil on high heat in large skillet. Fry the catfish until golden brown. This takes about three minutes per side. To drain, place on a towel.

4. Serve immediately with Honey Dijon Bacon Potato Salsa.