March 7, 2019



Spring is coming! Really! Another Mardi Gras is in the books, and although it's unseasonably cool this week, the trees are budding, the birds are nest-building, and spring is right around the corner. I'm ready, it's been a long dark winter.

I'm working on recipes featuring delicious Louisiana blue crab for the next issue of the magazine-- can't wait for those photo shoots. We almost without exception photograph food in its natural state; it's not gimmicked up to look good for the camera in any way that makes it inedible after its photographed. Understandably, friends and neighbors like to "drop by" on photoshoot days, usually with a fork tucked handily into their back pocket.

Do you have any old family recipes featuring crab? If so, I'd love to hear from you, with the story and the recipe: drop me a note.

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

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

Garlic ChickenFish en Papillote Baked Ziti

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Chef Paul's Shrimp and Oyster Pasta

Chef Paul's Shrimp and Oyster Pasta

If you're afraid of butter, or garlic, this is not the recipe for you. All things in moderation, however, so if that doesn't apply, click through to read on!

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Seafood Chowder

Seafood Chowder

It's unseasonably chilly here in New Orleans this week, which calls for a bowl of chowder. Since it's also lent, make it this seafood chowder, and substitute a generous sprinkle of smoked paprika for the bacon.

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Smothered Chicken and Rice

Smothered Chicken and Rice

Ultimate comfort food for me, my mother made a version of this at least once a month in the cooler months. The chicken infuses the rice, and it's all cooked down to fork-tender, tasty morsels.

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Brazilian Shrimp Stew

Shrimp Sauce Piquant

This recipe is from the cover story of the January/February issue and is as delicious as it is beautiful. My Louisiana Kitchen & Culture subscribers will find the recipe on page 39 of the January/February 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Taste Tammany

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