March 26, 2020



Greetings, I hope this note finds you safe and healthy, and taking care to keep yourself that way. New Orleans remains eerily quiet, we went for a 45 minute walk around the Lower Garden District Wednesday morning, and I doubt we saw more than 25 cars.

Those out for a walk mainly smiled and waved; but one or the other crossed the street to maintain distance. That's the way it needs to be, for now, if we're to have any chance of flattening the curve and keeping out hospitals from being overwhelmed. Our medical professionals need our help. It is seriously irresponsible to do anything else right now, even if your area isn't as hard hit as New Orleans.

For those of you sheltering in place, like I am, are you wondering what to cook? If you're a subscriber to the magazine, make the peanut butter cake, the Italian bread, and the minestrone. I personally love most of the recipes in the issue, but those are some of my favorites. If you're NOT a subscriber, why not give it a try? We have a special, $10 trial offer; you'll get the March/April issue plus the next two, and I'd bet you'll be hooked!

I'm trying to keep my mind occupied. I've been baking bread a couple of times a week and I've stocked the freezer with homemade stock (see what I did there? ha!). I will start beans soaking tonight for red beans and rice over the weekend; we're supposed to get some rain.

On the website you'll find a feature story on dried beans that includes a basic recipe, then several recipes utilizing cooked beans.

There's a feature titled "The Gift of Cake" that includes the most popular cake per decade from 1950 through 2000. Hopefully, they'll help pass some time and give your family something sweet to eat.

Below, you'll find a few more recipes to try this week.

Click here to preview the March/Apil issue (pictured above right; I'm really happy with the cover); if you're NOT a subscriber and would like to order a copy, click here or call us at 504.208.9959 enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

March/April 2020

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Shrimp and Okra Gumbo

Shrimp and Okra Gumbo

This is a Creole-style gumbo with tomatoes; Cajuns may or may not turn their nose up at it, or may call it soup. I call it good; this is the kind of gumbo I grew up eating, and is the first kind I learned to make many years ago. Have plenty of hot cooked rice on hand; I like saltine crackers with mine and plenty of hot sauce.

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Cajun Pork Jambalaya

Cajun Pork Jambalaya

This is a traditional Cajun jambalaya, from the creator of the delicious blog, Acadiana Table. (He has an excellent cookbook of the same name.) If you're feeding a crowd, feel free to double it, but you're gonna need a bigger pot! As always, leftovers are better the next day...

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Best Damn Chicken I Ever Ate

Best Damn Chicken I Ever Ate

From the late, great Chef Paul Prudhomme's cookbook Fiery Foods I love-- how could you not give this recipe a try with an endorsement like that?? I published this in the magazine a couple of summers ago, and have included it here in the past as well; numerous readers have written in to tell me that is was, indeed, the best damn chicken they'd ever eaten. I'm going to put it into my menu rotation here at home one night soon.

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Ham Bone Soup

Ham Bone Soup

This is an easy brunch option- along the lines of crawfish étouffée, soft scrambled with eggs and topped with hollandaise. My Louisiana Kitchen & Culture subscribers  will find the recipe on page 235 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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