David Dawson, Baton Rouge Catholic Radio Apostle and Cook (with Shrimp Remoulade Recipe) | National Catholic Registry



“When I talk about my Catholic faith, it’s like talking about an okra,” Dawson says. “There is a lot to do and we have a lot to share.”

David Dawson left a large imprint on Catholic life in his hometown of Baton Rouge, Louisiana. He is President and CEO of Catholic Community Radio, a media apostolate that operates within the Archdiocese of New Orleans and the dioceses of Baton Rouge and Houma-Thibodaux. He was recently interviewed on Catholic Life about his excellent work:

“We have an AM station in Baton Rouge and a larger AM station in New Orleans that covers all of Southeast Louisiana and the Gulf Coast east of Mobile, Alabama, as well as two FM signals underpowered in Baton Rouge and another underpowered one. FM in New Orleans. Many people are also turning to online media and also listening on their phones and other digital media. We therefore broadcast our morning live show called “Wake Up” and our programming from the EWTN network on Facebook, Twitter and YouTube, as well as on our own app. ”

He explained that the mission of Catholic Community Radio is to spread the gospel of Jesus Christ throughout Southeast Louisiana and the Gulf Coast.

“Through the use of modern technology,” he said, “we provide compelling programming that showcases our rich Catholic heritage that we have inherited through Louisiana’s Catholic culture.”

Dawson was also born and raised Catholic and attended two Catholic schools in Baton Rouge. Cooking has always been a key part of her life.

“Our family was an hour from New Orleans,” he said, noting that New Orleans is all about food, “and we who live in South Louisiana like to help prepare meals. at home. My dad always grilled and we always have an abundance of seafood here. We have always loved fishing and crabbing.

During his childhood, Dawson said he was safe watching his mother cook and the two had cooking conversations.

“I used to watch what she was doing,” he said, “and when you grow up, you remember the good things you ate. … I cook one of her recipes, like a peach cobbler. was a favorite that I remember well that it was not written.

Now an adult with four children and 15 grandchildren, Dawson said after attending mass on Sunday, family members come to Baton Rouge to eat together.

“So the gathering is a huge crowd…it’s like a family reunion. My wife and I carry on the tradition, and now I cook at high volume. After all, he noted, through “sharing food at the table is like experiencing the Eucharist. Our best memories are of the families around the table. We have good food and we have good company… very Eucharistic.

At other times, when he visits a son who lives an hour away in Thibodeaux, they get together to boil crabs. “It’s my father’s recipe,” he said. “Another son likes to cook black pudding and he does his. So the tradition is passed on. (To note: black pudding, pronounced “boo-dan”, is a sausage made with pork, rice, onions and other seasonings stuffed into a casing. The recipe originated in southwestern Louisiana.)

What is Dawson’s plan for his Catholic community radio?

“We want to reach as many people as possible because so many people don’t know what the Catholic faith has to offer,” he said. “We want to share the message, and my goal is to reach as many people as possible in a qualitative way. So when I talk about my Catholic faith, it’s like talking about an okra – a lot of ingredients and when you cook one and taste it, all of those ingredients come together and make a magical flavor. You’re not just making a little okra either – you’re making enough to gather lots of family and friends. Just like our Catholic faith , there is a lot to do and we have a lot to share.”

* * * * * * *

Shrimp Remoulade

For 6 persons

  • 8 cups of water
  • 2 lemons, sliced
  • 1/4 cup liquid crab broth (Zatarain’s)
  • 1 teaspoon crushed red pepper
  • 2 lbs fresh medium sized shrimp, shelled
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon prepared horseradish
  • 1 tablespoon creole mustard
  • 1 tablespoon of ketchup
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 1 small bunch green onions, finely chopped
  • Juice of 1/2 lemon
  • Shredded iceberg lettuce
  • Hard-boiled eggs, sliced, for garnish

Bring the water, lemons and seasonings to a boil and add the shrimp. Bring to a boil then turn off the heat. Let the prawns soak for 10 minutes. (Longer if you want it spicy) Set aside and refrigerate.

In a mixing bowl, combine the remaining ingredients and refrigerate for one hour. To serve: Toss the shrimp in the remoulade dressing and serve over shredded lettuce on chilled plates. Garnish with sliced ​​hard-boiled eggs.

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