March 3, 2016  

As many of you noted, I took a week off last week; a trifecta of things I couldn't do anything about got in the way. But it's gratifying to know you miss me! The March/April issue, final issue of my 4th year of publishing, is in the shipping channel; happy anniversary, and thanks to all of you who subscribe.

We're enjoying beautiful weather this week; there was a seafood boil over the weekend for the next issue of the magazine. Crawfish, shrimp, crabs, and char-grilled oysters; in the pot before the seafood, sweet potatoes (yes, sweet potatoes, throw a few in the pot next time you boil), pineapple, boudin, red potatoes, and a few other delicacies. That was my second round of crawfish so far this year — they're so good. A few strings were pulled to get our hands on a bushel of crabs this early in the season; it helps to have connections!

My friends over at have a new video out celebrating the cuisine of the region, from rustic to sophisticated, seafood to boudin. Of course there's a great soundtrack too; I warn you, though, it will make you hungry, and ready for a trip to Lake Charles, which you should be anyway, after reading the Destination: Lake Charles in the current issue of the magazine.

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

Seafood! How would you like to win ingredients for an authentic Louisiana Seafood Boil? All delivered straight to your door.

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Louisiana Seafood dishes.


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Mar/Apr 2016 issue

Shipping this Week:

Order TODAY to receive your March/April (50+ exclusive recipes insideSubscribe Today.

Tip of the Week: Blender Alternative

Miss last week's recipes?

• Chicken Salad Remoulade (most-viewed last week)

• Louisiana Crawfish Pie

• Southern Fried Shrimp

 Looking for a specific recipe? We have over 1,300: Click here!


Catch Mardi Gras

Ralph Brennan's Barbecue Shrimp

Ralph Brennan's Barbecue Shrimp

Everybody deserves to have this dish at least once in their life. You can't eat this much butter often, so make sure to have plenty of French bread on hand to sop up every last drop of the sauce. I made it Tuesday night and savored every single bite.

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Jamaican Jerk Burger

Jamaican Jerk Burger

Bursting with flavors of the Caribbean, this burger is the bomb. Plus, once you taste the sauce, you'll start thinking of other ways to use it- jerk pork, jerk chicken, and shish kebabs come to mind immediately.  

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Rich Scalloped Potatoes

Rich Scalloped Potatoes

If you do a ham for Easter, you owe it to yourself to give this recipe a try; it uses a rich, nutty Gruyère instead of white cheddar, and the sauce is thickened heavy cream instead of milk and flour. And a generous portion of leeks sautéed in butter!

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