January 10, 2019


Geaux Saints-

The playoffs start this weekend, and all of us here in Louisiana have high hopes for the Saints. This year, my birthday falls on Super Bowl Sunday- need I say more about what would make an excellent birthday present??

January is, among other things, cervical health awareness month, a subject newly near and dear to my heart. I was handed a cervical cancer diagnosis early last fall, and wrapped up an aggressive series of chemotherapy and radiation treatments this past Wednesday. We found the cancer early, and all signs indicate that treatment has been successful, but that early detection was the key. It was a long and difficult process. If you've not been screened lately, get it sheduled, and remind your friends and family to do the same.

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. 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.

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Month's Popular Recipes:

Shrimp & Corn SoupSalmon CroquettesMama's Seafood Gumbo

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Perfect Poached Shrimp

Perfect Poached Shrimp

From Chef Isaac Toups' 2018 cookbook, Chasing the Gator, this is a great choice for a Saints playoff game party this weekend. The original recipe calls for a pound of Louisiana shrimp, but it is easily scaled up for a larger crowd. They'll also hold in the refrigerator for a few hours, so consider making them in advance.

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Sticky, Spicy, Sweet Wings

Sticky, Spicy, Sweet Wings

By David Kelly for the July/Auguts 2013 edition of Louisiana Kitchen & Culture, these wings are the perfect snack for your Saints viewing party on Sunday. Bring out a fresh platter every time the Saints score -- have plenty on hand!

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Warm Crab Dip with 4 Cheeses

Warm Crab Dip with 4 Cheeses

From one of my go-to cookbooks, Ralph Brennan's New Orleans Seafood, this dip can be made up to the point of baking it, up to a day in advance and kept refrigerated. If it does go into the oven out of the refrigerator instead of off the stovetop, add 5 to 10 minutes to the baking time, covering with foil if necessary to slow down browing.

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Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

Perfect for a large gathering, this is a classic New Orleans shrimp and sausage jambalaya. My Louisiana Kitchen & Culture subscribers will find the recipe on page 12 of the January/February 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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