March 23, 2017



Crowdsourcing! LK&C magazine subscriber John, out of Holly Lake Ranch, TX, wrote earlier this week to ask if anyone has information on a specific swamp tour. He recalls a weekend pre-Katrina- he boarded a raft-like barge and was poled through the swamps to an island with a large house. The island was filled with locals and tourists alike, and they shared a dinner and lots of conversation. He's been searching for a similar experience, but with no success; do any of you know of a similar I can pass along to him? If so email me. 

Should you find yourself heading to Louisiana's North Shore, spend some time browsing their new series of video covering the parish's myriad places to eat - from sandwich shops to white table cloth dining. Once you've decided where to eat, there's another series showcasing all the things to do while not eating.

And finally, there's still time to enter to win a trip to Baton Rouge to help them celebrate the bicentennial of the founding of our state's capital. Good luck!

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: Port Huron Fried Chicken

Fried Eggplant with Crawfish Macque Choux

Chicken Noodle Soup

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Salmon Croquettes

Salmon Croquettes

As a kid, this was one of my favorite weeknight suppers. In retrospect, it probably was one of my mom's also- easy, inexpensive, and kid-friendly. Back then I'd drown it in catsup and put it on Bunny bread; I might still do that today, now that I think about it.

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Jazz Fest-Style Stuffed Crawfish Bread

Jazz Fest-Style Stuffed Crawfish Bread

This is the stuffed crawfish bread people stand in line for at Jazz Fest, and this coming weekend's Louisiana Crawfish Festival in Chalmette. Now you don't have to stand in line. It's easy with frozen bread dough, but by all means make your own loaves if you're a baker!

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Grilled Flank Steak

Grilled Flank Steak

This is one I've been making for about 40 forevers. We eat it straight up, make fajitas or burritos with it; roast a pan of diced potatoes, onion, and garlic and combine that with chopped steak topped iwth poached eggs... plenty to do with this versatile preparation.

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