February 12, 2015   

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

Susan Ford, President

Our Kitchen & Culture, LLC

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January/February On Sale

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Red Beans and Rice

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.

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Louisiana Crawfish Pie

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.

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Garlic Shrimp and Oyster Pasta Sauce

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?

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Feb 20, 2015 to Feb 22, 2015

Lake 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, 2015

Monroe: NELA Homebuilders Expo

Feb 22, 2015

West Monroe: Annual Bridal Beginnings

Feb 26, 2015

Larose: Wild Game Supper

Feb 26, 2015 to Feb 28, 2015

Morgan City: Eagle Expo

Feb 27, 2015 to Mar 1, 2015

Baton Rouge: Ramblin' Oldies of Denham Springs

Feb 27, 2015

Ponchatoula: February Fun Fever

Feb 28, 2015

Bossier City: Shreveport Blues Festival

Slidell: Northshore Gumbo Cook-off

Tickfaw: Italian Festival Ball

Mar 1, 2015

Opelousas: 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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