August 23, 2018 | Louisiana Kitchen & Culture

August 23, 2018

Lake Charles.... I'm visiting this week for the Lt. Governor's annual tourism summit and, as usual, am having a great time. The hospitality in this part of the state is wonderful, as is the boudin! I forgot to pack my ice chest, so I'm going to have to stop and buy one; conveniently enough, one of the local radio stations has a poll going right now, to determine the People's Choice best boudin. It's a list you should go copy and file away; it's a roadmap of where to stop for boudin as you're driving across south Louisiana.

Speaking of great food, the 3rd annual Fried Chicken Festival dates and deets were released earlier this week; 35 restaurants from 8 states will be participating, including California vegan restaurant, Veganation, with Vegan Cajun Southern Fried Chicken and Waffles. Color me skeptical, but I'll try most anything once. The festival is free, September 22 and 23 in Woldenberg Park in New Orleans.

If you're NOT a subscriber (for shame!), we have a limited-time trial subscription offer right now that includes the Holiday Food Guide: 3 issues for just $10. That's almost 50% off the cover price, and will get you close to 200 recipes. I hear from readers every week, telling me the magazine is better than it's ever been; for those of you who only get this free email newsletter, give it a try. You won't regret it. Click here to sign up, and you'll get your first issue next week.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Your Tip of the Week:

Why you should be salting meat well in advance of cooking

Last Week's Recipes:

• Cajun Chowder • Shrimp Scampi • Grilled Shrimp-Corn Macque Choux

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	Cajun-Fried Pork Chops This recipe is from The Pot and the Pallette cookbook - I don't fry food very often, because it's not healthy to eat a ton of fried food, but occasionally I absolutely CRAVE a good fried pork chop or piece of chicken. This one is spicy, so it hits another one of my favorite food points; it couldn't be easier, either. Click to forward this email and recipes.

	BBQ Shrimp and Crab Cake Stuffing Brining shrimp for a few minutes before cooking them makes a tremendous difference in the final taste of the dish. Double the crab cake stuffing recipe, shape the leftovers into bite-sized crab cakes, and freeze them; you'll have a tasty appetizer on hand for a spur-of-the-moment party. Click to forward email and recipes.

	Pork and Smoked Sausage Jambalaya This recipe calls for lean pork along with the smoked sausage; by all means, feel free to substitute chicken (I prefer chicken thighs) if you don't want pork on top of pork. Take your time browning the meat and vegetables; that's where a lot of the flavor comes from. Click to forward email and recipes.

	Barbecue Pork with Cole Slaw A quick and easy use for leftover pork roast, plus a cole slaw that had even the non-cole slaw fans raving. My subscribers will find the recipe on page 40 of the July/August edition of Louisiana Kitchen & Culture; subscribe today and get your own copy. We're offering a trial for just $10.00. Click to forward email and recipes.