March 2, 2017


The bad news is, Mardi Gras is over. The good news is, St. Patrick's Day parades roll in less than 2 weeks. That means it's time for corned  beef and cabbage, one of those meals I absolutely love but rarely make, even though it's so easy. Here in New Orleans they toss cabbages, potatoes, carrots, and onions from the floats, so all you really have to buy is the corned beef - and lots of good mustard and horseradish. And a good stout beer to add to the braising stock. Email me if you have a favorite way of preparing the dish; I definitely intend to make it this year.

Plan a trip to Shreveport later this month; their restaurant week kicks off on the 14th, with restaurants offering daily specials on lunch and dinner.

There are several festivals and events around the state this weekend, and the weather should be nice, so check our calendar below, and get out and have some fun. 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, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Most viewed last week: Muffuletta Potato Salad

Crawfish Mac & Cheese

Mario Batali's Roast Beef Po'Boy

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Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

From award-winning blogger and cookbook author George Graham, this is a no-fail gumbo recipe. Note his tip to serve it with a scoop of potato salad instead of rice; it's a refreshing change. If your local grocery doesn't stock jarred roux, make your own; one part flour to one part cooking oil, cooked low and slow in a cast iron pot. Make a big batch; it'll keep refrigerated or frozen.

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Pan Roasted Salmon over Horseradish Potatoes

Pan Roasted Salmon over Horseradish Potatoes

Using roasted potatoes to make mashed potatoes yields a fluffier dish; you could streamline this meal by boiling the potatoes instead, but the end result won't be the same. Use the roasting time to season the fish, and make the horseradish cream.

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Seafood-Stuffed Bell Peppers

Seafood-Stuffed Bell Peppers

This easy recipe can be pulled together in about the amount of time it takes to bake a pan of cornbread; then assemble the peppers and bake undisturbed for 30 minutes. Halving the peppers lengthwise before stuffing them cuts down on baking time.

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