March 17, 2016  

If you've been following the news, you will know that many Louisianians are displaced because of flooding after days of torrential rain last week. If you're able, a donation of any sort will be more than appreciated. New Orleans' television station WDSU has put together a partial list of organizations actively working to help out, and asking for specific donations -- it includes northern Louisiana efforts as well as those closer to home.

The World Championship Crawfish Étoufée Cookoff is this weekend in Eunice; in advance of the Sunday festivities we are sponsoring a cooking demonstration stage at the Prairie Acadian Cultural Center, a division of the Jean Lafitte National Park and Preserve. Chef Dustie Latiolais will be cooking up and sampling some great crawfish dishes Saturday afternoon, beginning about 3:30. Stop by if you're in the area! The cookoff takes place on Sunday.

Enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind

Win Louisiana Crawfish!! 

How would you like to win a shipment of Louisiana crawfish tails? Plus the fixings for Crawfish Mac and Cheese, and Blackened Crawfish Supreme

Click here to enter - it's free! Tell us which recipe you'd most like to make for your family - deadline April 30.


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Mar/Apr 2016 issue

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Tip of the Week:

Two No-Mess Options for a Stovetop Spoon Rest

Miss last week's recipes?

Crawfish Mac and Cheese (most-viewed last week)

Soft Polenta with Basil Oil

• Pimiento Cheese Burgers

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Catch Mardi Gras

Crawfish Mac & Cheese

Glazed Baked Ham

Who doesn't like an ham for Easter dinner? This one practically cooks itself; mix apricot (or your favorite) preserves with mustard, glaze the ham, and bake for 20 minutes per pound.

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Ham & Potato Casserole

Ham & Potato Casserole

Here's a very tasty, very easy recipe for using up any leftover ham from your Easter dinner. And once you make it, you may find yourself buying ham just so you can make it again. Bonus- make it up to the point of baking it, cover it tightly, and freeze for a dinner a few weeks down the road.

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Risotto with crab and Shrimp

Risotto with Crab and Shrimp

Luscious! There's no cheese in this recipe, making it suitable for the purists who won't mix cheese and seafood. It's simply seasoned with onion, garlic, and tomatoes.

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