January 18, 2018


Brrr! We had a dusting of icy snow Tuesday night/Wednesday morning, and it didn't melt. The temperature never got high enough. That's FRIGID temperatures down here, we don't have the clothes for it, and many of our houses aren't built for it. So what to do? Make soup!! And stew! And gumbo! I guarantee you our grocery stores saw an uptick in smoked sausage and andouille sales this week. Below you'll find links to some of my favorites, even though it's supposed to be close to 70F by Sunday. Pick one, make a pot, and snuggle in.

On Tuesday I went to the groundbreaking ceremonies for the much-anticipated New Orleans Culinary & Hospitality Institute. Geared to home cooks, professionals, and want-to-be professionals, NOCHI will soft launch later this year/early next year, and expand to offer extensive professional training as well as casual classes for enthusiasts. Watch here, and in the pages of Louisiana Kitchen & Culture, for updated information; it's something you will want to know about.

Subscribers should have received the issue pictured top right by now; if you're still NOT a subscriber, now is a good time to change that. An annual subscription is just $25, and that's what keeps me in business. Or opt for a trial subscription and get the next 3 issues for just $10. You won't be disappointed.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Technique of the Week: Stages of Roux


Shipping this week:

Jan/Feb 2018 issue

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Miss last week's recipes?

Garlicky Roasted Shrimp

Roasted Chicken with Mustard Crust

Corn Chowder with Seafood

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Red Posole

Red Posole

My sister first made a version of this Mexican soup for me in 1990, and I've been making it several times a year ever since. I published a more detailed version is           in the Jan/Feb 2017 issue of the magazine; this version, particularly if you opt for the chicken instead of pork, is quick enough for a weeknight meal. I made this earlier in the week, when I realized how cold it was going to get here, but it's also delicious and refreshing on a hot summer day.

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Emeril's Cajun Shrimp Stew

Emeril's Cajun Shrimp Stew

Hearty, warm, and comforting, this is an easy recipe as long as you have mastered roux-making (see tip above). Serve over steamed rice, with plenty of French bread.

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Chicken and Sausage Gumbo with Crawfish

Chicken and Sausage Gumbo with Crawfish

Published in 1994 by the Service League of Natchitiches (founded in 1714!) Louisiana's Cane River Living: A Culinary Tour, is a wonderful collection of family recipes from the area. This is a prime example; we've added some optional crawfish tails to the mix.

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Ham Steak with Smothered Collards

Cane Syrup-Glazed Ham Steak

Great idea for a cold winter weeknight: cane syrup and Creole mustard-glazed ham steak with roasted vegetables. You'll find this delicious, easy recipe page 37 of the current issue, available at newsstands and by subscription.

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