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(AP) — A Louisiana company has an $18 million contract to design and build a naval landing craft, and the Pentagon says likely options would add another $411 million.

Swiftships LLC of Morgan City is to finish the first Landing Craft, Utility 1700 by July 2020.

The Navy could take 31 craft through 2027.

The Pentagon’s announcement says options include product support; manuals; up to 10,000 hours of special studies; a technical data package; and orders for interim support, engineering and industrial services, training, and shipping. It says the most likely would make the total $429.4 million, without orders.

A list of contracts signed Friday said Swiftships was among five bidders. Most of the work will be in Morgan City, with 15 percent in Houston and 2 percent in Virginia Beach, Virginia.

The Central Catholic High School Alumni Association’s 29th annual Famous Chef’s Dinner will be held at 6:30 p.m. April 8 at NicoBella in Morgan City.
Chef Brian Blanchard, chef and owner of iMonelli Restaurant, a la carte, River Oaks Catering & Event Center in Lafayette, and Cafe Jo Jo’s, NicoBella, The Green Room and Bay City Bistro in Morgan City, is organizing the culinary event again this year.
There will be five courses. The chefs and their dishes, by course are:
1. Shawna Primeaux, executive sous chef at iMonelli: Asparagus & Bacon Bisque.
2. Richard Boudreaux, executive catering chef for Brian Blanchard’s catering operations: Seafood Tortelloni.
3. Nash Barreca, executive chef of Nash’s Restaurant: Crawfish Remoulade.
4. Blanchard: Hardwood Grilled Pork Loin set over Garlic Potatoes, finished with Veal Stock Cognac Cream Sauce served with Asparagus.
5. Patrick Poupart, owner/pastry chef of Poupart’s Bakery: Raspberry Chocolate Dessert.
The life of Blessed Francis Xavier Seelos will be featured this year, and prayer cards will be given.
Tickets are $100 each. Dinner and ticket information is available by calling 385-1818 or 384-3451.

Making your own breakfast sausage patties is surprisingly quick, and just plain smart: you can adjust flavors according to your preferences, and control the quality of the ingredients. Each patty offers 8 grams of protein and 64 calories (and 3 grams of fat), so adding a patty or two to any breakfast gives a nice nutrient boost. And, it’s cheaper than buying sausage pre-made.
Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. Rosemary, sage and fennel seed work together to create that classic breakfast sausage taste, although if you find fennel too powerful, you can substitute thyme.
The invisible hero of the dish is the onion pulp made cleverly from rubbing yellow onion along a microplane or fine grater — it adds needed onion flavor without actual pieces of onion to mess with the texture or overpower any one bite. A quick note about the maple syrup: This recipe is not “maple-flavored” — I add the tiniest bit of maple syrup that drives home the breakfast feel, taking the patty squarely from flavorful turkey burger territory into breakfast sausage. If you want to mimic the “maple sausage” versions you buy at the store, then you’ll definitely want to add a bit more syrup.
The recipe as written is my go-to, but know there are options to explore. Swap out flavorings, or increase (or omit) the red pepper flakes to adjust the heat. The patties can be pan-sauteed or oven baked. Most of my family preferred the crusty exterior of the sauteed version. However, two of my kids preferred the more tender texture of the oven-baked version. And if you are pulling from a frozen stash of uncooked patties for a weekday morning, then baking works best.
Lastly, you can make these with lean ground beef or ground pork, but be aware that the ground beef version made us all feel like we were having tiny, tasty, bunless burgers for breakfast. Ground pork is wonderful, but the nutrition profile changes, and we all actually preferred the turkey version. Mixing half pork and turkey is a happy compromise, worth doing if you like pork sausage.
HOMEMADE TURKEY SAUSAGE BREAKFAST PATTIES
Start to finish: 25 minutes
1 pound 96 percent lean ground turkey
1 tsp. dried crushed rosemary, or 2 tsp. fresh
½ tsp. dried fennel, ground or seeds
1 tsp. dried sage (rubbed leaves), or 2 tsp. fresh
3 Tbsp. chopped fresh parsley (or 1 Tbsp. dried)
1 tsp. smoked paprika
pinch red pepper flakes (optional)
1 egg white
2 tsp. maple syrup
3 Tbsp. of onion pulp (To make it, grate yellow or white onion on a microplane or fine grate on a box grater.)
2 cloves of garlic, minced
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
Mix all ingredients in a medium bowl. Form into 12 compact patties. Spray a large nonstick saute pan with olive oil from a mister (or use nonstick spray). Cook patties over medium heat, until outside edges have nice deep golden crust and meat is cooked through, flipping once, about 10 minutes total.
Chef’s Note: Or bake patties on parchment-lined baking sheet at 400 F for about 12-15 minutes.