April 8, 2022

Susan Ford



My brother is coming for the weekend to help me knock out some cooking for the next edition of the magazine. Not surprising for our family, he knows his way around the kitchen; various friends will drop by Saturday and Sunday night to nosh. The weather's going to be fine all weekend, and I'm really looking forward to it. I have some great food lined up; tasty times!

This week's recipes are easy. The Italian sausage and beans is one we've been making for years; it's always a winner. Tastier if you cook your own beans from scratch, but simple if you opt to open up cans. The crawfish and pasta delivers a big flavor punch and is very easy to make, and the salmon croquettes will take you back to your mom's— or your grandmother's— kitchen. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind

Laissez les bon temps rouler!


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

March/April 2022

Louisiana Northshore

Italian Sausage and White Beans

Italian Sausage and White Beans

We've been making this recipe off and on for years; it was off for a while, but I prepared it for dinner last week and we commented on how much we loved it. I dice the onion and sauté it with the garlic in olive oil, and omit the balsamic vinegar. Sometimes I sub in roasted red pepper strips for the tomatoes, and I buy the mild Italian sausage from Rouses. If they ever stop making it, I'll have to figure out how to do it myself...

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Smoked andouille and crawfish over Pasta

Smoked Andouille & Crawfish Pasta

This is an easy recipe that really delivers on flavor. Buy some good andouille and a pack of Louisiana crawfish and indulge this weekend.

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Salmon Croquettes

Salmon Croquettes

My mom regularly made salmon croquettes for dinner, probably as much as a cost- as a time-saver; everyone loved them. My favorite way to eat them as a child was on white bread with mayonnaise and ketchup... I may have to revisit this and see if I can gussy it up some.

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