January 5, 2017


Happy New Year! I had a welcome break last week and am more than ready to get this year started. My January / February issue, pictured at right, is hitting mail boxes this week and next -- readers are writing to tell me they really like it. Which is gratifying; it's sometimes terrifying to put my creation out there for everyone to look at!

We're starting to cook this week for the next issue; it's my 5 Year Anniversary issue, so we're planning a blockbuster. First up to cook, crawfish - Crawfish Étoufée Nachos, Crawfish Tater Tots, Crawfish Boudin, Over-Stuffed Crawfish Bread... and I'm going to learn how to make gnocchi. My mother-in-law made the best, I've never given it a try. Maybe with a crawfish cream sauce! This is why the treadmill is part of my job description -- something else I need to get started at again.

A couple of housekeeping notes; there was a little glitch in our system when we generated our mailing list for the Jan/Feb issue, and a few of you are going to get two copies. Pass the extra one along to a friend, leave it in your doctor's office, salon, etc. And, watch your email box and mail box for subscription renewal notices. A lot of you Charter Subscribers are about to expire, and we don't want you to miss a single issue. If you already know you're up for renewal, call us at 504.208.9959 and we'll get you taken care of.

Mardi Gras festivities are commencing; 12th Night celebrations are tomorrow. Don't forget to eat King cake! As if an excuse was needed.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture


Miss last edition's recipes?

• Most viewed last week: Cream of Oyster Soup

Crawfish Pie

Bread Pudding with Hard Sauce

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Cheddar Crusted Chicken Pot Pie

Cheddar-Crusted Chicken Pot Pie

Start your chicken; while it poaches and cools, prepare and cook your vegetables, and pull the crust together. Make a quick roux, add the chicken and vegetables, and assemble the pie. It bakes in half an hour, and smells delicious. It's going to be cold this weekend; put this on your list.

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Seafood-Stuffed Bell Peppers

Seafood-Stuffed Bell Peppers

More pure comfort food, perfect for a cold winter night. Splurge on tri-color peppers for a rich, colorful presentation, or go with the less expensive but still tasty pedestrian green peppers. 

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Hayde;'s King Cake

Haydel's King Cake

Should you not live in a part of the country where there are mountains of prepared king cakes in every grocery store you walk into, or if you simply want to do it yourself, here's a great recipe for making your own.

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