Many thanks to those of you who've ordered copies of my cookbook, My Louisiana Kitchen. I expect we'll be sold out before summer, so now is the time to reserve a copy for yourself if you want one. I'm getting really positive feedback from happy cooks all over the country. I'm happy about that; also more than a little surprised at how often I pull it out to look up one of my own recipes to cook!

Speaking of, for the recipes this week, I'm starting with the classic West Indies crab salad from chef Martha Hall Foose. It's been served at bridal showers all over the South for generations. Next, easy, delicious Lemon-Oregano baked chicken; 10 minutes of prep work and dinner is in the oven. And finally, a versatile chowder recipe that calls for crab, shrimp, or chicken, so pick a family favorite and give it a try. 

Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

Previous week's recipes:

 • Popcorn Shrimp • Barbecue Chicken • Fried Grouper Sandwich

Now Shipping!

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

West Indies Crab Salad

If you've been to a bridal shower in the South, chances are very good you've had this marinated crab salad. From celebrated cookbook author Martha Hall Foose, she recommends doubling the recipe, because it needs to marinate at least 24 hours before serving and you will undoubtedly be picking at it every time you open the refrigerator. You know, tasting for seasoning!

Lemon-Oregano Roast Chicken

This easy recipe has at most 10 minutes of prep work, then it roasts, along with some potatoes, for about an hour-- leaving plenty of time to relax, steam a green vegetable, and put together a salad. Dinner done! And tasty..

Crab, Shrimp, or Chicken Corn Chowder

This is an easy chowder, with the option to use crab, shrimp, or even chicken. It's thickened with a little flour and made decadent with a little heavy cream. But it serves 6 to 8- a great luncheon choice.