August 25, 2017




The Lt. Governor's tourism summit wrapped up yesterday afternoon; it was a busy week. I always get back to work rejuvenated after this event, as I catch up with old friends from around the state and the tourism industry, sharing ideas and success stories. Our industry works hard to ensure visitors "pass a good time" while they're here, whether they're visiting from one state away or from around the world.

If you haven't been to see us lately, come on down; start planning your vacation using the Louisiana Office of Tourism's award-winning web site. You'll be in good company. Give me a shout when you're here; maybe we can get together for a cup of coffee.

It's hard to believe it, but it's going to be September next week, which means Labor Day is right there. As a kid, that meant summer was over and school was in session. In my world today, it means I go into full holiday mode, as we start to cook and photograph all the feast food we have lined up for the 2017 Holiday Food Guide. Friends and neighbors be forewarned: there's a lot of leftover holiday candy and cookies in your near future!

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


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Last week: Garlic Spaghetti ShrimpChicken with 40 Cloves of Garlic

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Tip of the Week:

Cleaning Seasoned Cast Iron

Extraordinary Landscapes

Shrimp and Okra Gumbo

Shrimp and Okra Gumbo

It's still hot down here, but we are expecting torrential rains all weekend from Hurricane Harvey, so cooking large pots of stuff should help pass the time. From my friend Jeff Young, this has Creole touches, because it includes tomatoes.

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Smothered Chicken Fricassee

Smothered Chicken Fricassee

From my friend Debbie over in Breaux Bridge, this recipe is a great example of Cajun cooking at its finest. Make sure you have a pot of hot rice to serve with it.

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Chicken Drummettes

Chicken Drummettes with Blue Cheese

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