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February 12, 2015
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If you gave up meat for the Lenten season, you might find dinner inspiration among our compiled list of the most-viewed seafood recipes from last year. Even if you didn't give up meat, you're still likely to find inspiration! Click here for the list. This newsletter is running a day late this week; what with Mardi Gras and uploading the March/April issue to the printer, I'm behind. A few of you wrote me yesterday to make sure you were still on my list -- at least I know I'm being read! I think the March/April issue is in the top five we've produced. With most issues, there are a few recipes that usually stand out from the rest; this time, it's hard to narrow it down to a few best. It's packed with great food, great photography, and is strikingly designed. I think readers will be very happy to get it. Look for it in your mail box shortly after the first of March. There's a crawfish mac and cheese that made me swoony, and a black-eyed pea and sausage stew that's so good I've made it three times since the original photo shoot. If you aren't a subscriber, sign up in the next few days and you'll get a copy for yourself -- let me know what your favorite recipes are from the magazine. Finally, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President
P.S. This newsletter is made possible by subscribers to, Louisiana Kitchen & Culture magazine. Celebrate Louisiana with us and support this newsletter, magazine and web site with your subscription. You'll receive 60+ exclusive recipes along with articles with plenty of photos of food, people and places. Subscribe Today!
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January/February On Sale
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Red Beans and Rice It's been chilly here in New Orleans this week, so I made a pot of Red Beans to hold us over. I've been making this recipe for years; sometimes with just smoked sausage, sometimes with andouille, a ham hock, seasoning ham, and tasso. So feel free to substitute, just be sure to get at least a little smoked something in there. Click to forward this email and recipes.
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Louisiana Crawfish Pie From Chef Darin Nesbit, this is THE classic Louisiana-style crawfish pie. Go ahead and make two while you're at it; freeze the second one for a later date. Just make sure you use authentic Louisiana crawfish. I'm told they're available in many parts of the country now. Click to forward this email and recipes.
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Chef Paul Prudhomme's Garlic Shrimp and Oyster Pasta Sauce Here's another recipe from Chef Paul. Garlic, butter, oysters, shrimp - and a handful of green onions, tossed with hot cooked pasta. What's not to like? Click to forward this email and recipes.  |
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Feb 20, 2015 to Feb 22, 2015Lake Charles: Central Gulf Coast Boat, Sport & RV Show Bossier City: Louisiana Comic Con Eunice: Prairie Acadian Cultural Center Pioneer: Interpretive Hike Feb 21, 2015 to Feb 22, 2015Monroe: NELA Homebuilders Expo Feb 22, 2015West Monroe: Annual Bridal Beginnings Feb 26, 2015Larose: Wild Game Supper Feb 26, 2015 to Feb 28, 2015Morgan City: Eagle Expo Feb 27, 2015 to Mar 1, 2015Baton Rouge: Ramblin' Oldies of Denham Springs Feb 27, 2015Ponchatoula: February Fun Fever Feb 28, 2015Bossier City: Shreveport Blues Festival Slidell: Northshore Gumbo Cook-off Tickfaw: Italian Festival Ball Mar 1, 2015Opelousas: Here's the Beef Cookoff and Trail Ride View entire event list here (search by name, city) Louisiana Recipes Newsletter Archive (search past newsletters) |
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