ALONG THE MISSISSIPPI: CAJUN COUNTRY IS HOME TO SOME MARVELOUS FOOD AND MUSIC

Louisiana Cajun country is one of mine and Larry Joe's favorite places to visit. We quickly chameleon ourselves into the everyday lifestyle as we travel the back roads and Atchafalaya River Basin levee. In many places, sugar cane is still harvested by hand, and the locals can take you into the swamp where Big Bertha, their favorite alligator, resides.

At heart I'm a real romantic, and never more so than when at St. Martinville, where Evangeline's statue and story are still bigger than life. Intrigue abounds at Jefferson Island, home of Rip Van Winkle's author. Journal entries and travel logs indicate that Jefferson's close friend, John Wilkes Booth, was on the island after the Lincoln assassination.

At least once it is fun to go through the Tabasco plant on Avery Island where tasty samples and unique souvenirs are plentiful. Also on our list is eating at city restaurants in Lafayette. They are proper Cajun. For real Cajun food and music there is no place like Mulates at Breaux Bridge. By seven o'clock the food is flowing, and the music brings to life rhythm you didn't even know that you had. We often arrived by six o'clock and didn't leave until after our carriage had turned into a pumpkin!

Mulates graciously welcomed us each day for at least one meal. One of my favorites was the pecan crusted chicken breast, while Larry Joe enjoyed the pecan crusted catfish stuffed with crawfish etouffee.

The mere mention of Mulates conjures up visions of what a good time should be: marvelous food and soul stirring music in a comfortable atmosphere.

Pecan Crusted Chicken Breast

4 skinned and boned chicken breasts (6-ounces each)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 cup self-rising flour

1 large egg

1 cup milk or cream

2 cups ground pecans

1/2 cup light olive oil

1. Flatten chicken breast with meat mallet by lightly striking each side two or three times.

2. Sprinkle the chicken breast with salt, pepper and paprika. Pat seasoning in with your hand.

3. Put flour in a bowl. In another bowl beat the egg with the milk. Place the ground pecans in a third bowl.

4. Dredge the chicken in the flour, then the egg wash, then the ground pecans, pressing the nuts thickly onto the chicken.

5. Heat the oil in a large non-stick skillet over medium-high heat, and saute' the chicken until golden, for about five minutes on each side.

6. To serve, place Pasta Extraordinaire on plate and top with chicken breast.

Yield: 4 servings.

Pasta Extraordinaire with Sun-Dried Tomatoes

2 tablespoons sun-dried tomatoes, finely diced

1 (7-ounce) package angel hair pasta

6 tablespoons light olive oil

2 tablespoon tomato juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper or red pepper

green onion for garnish, optional

1. If sun-dried tomatoes are not sealed in olive oil, place tomatoes in a small bowl and cover with hot water, let stand 15 minutes then drain. Dice finely.

2. Cook pasta according to package directions and drain.

3. While pasta is cooking, in a heavy pot combine olive oil, tomato juice, garlic, salt and pepper, cook over low heat until warm.

4. Combine olive oil mixture and diced tomatoes, pour over drained pasta. Toss lightly. Remove to a serving platter.

Yield: 4 servings.

Correction

A recipe for Marie Antoinette Pie omitted a topping ingredient.

Ingredients should have read:

1/2 cup pecan pieces

1/2 cup coconut

1/2 cup granulated sugar

2 tablespoons butter

Combine pecans, coconut, sugar and butter in a heavy skillet. Cook mixture over medium heat, stirring constantly, 5 to 7 minutes or until sugar melts and turns rich brown color.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.