May 18, 2017



I was invited to sample the new bar menu and selection of cocktails and South American wine at Fogo de Chão last night; they've undergone the most extensive menu renovation since the first restaurants opened in the U.S. New menu entries include a Braised Beef Slider and (my favorite!) Garlic Shrimp, and there's a Mango Habanero Caipirinha that suited my love of all things hot and spicy perfectly. Even better, happy hour pricing starts at $4.00 and runs from 4:30 to 6:30 daily.

The Lt. Governor's Office of Tourism has launched a new Destination: Louisiana initiative, encouraging those of us who live in the state to get out and enjoy what our different regions have to offer - but those of you who live outside the state are more than welcome to partake in the fun! The first destination, featured in the month of May, is Iberia Parish.

Historic downtown New Iberia has much to offer, and the parish is home to Tabasco and Jungle Gardens on Avery Island, Jefferson Island Rip Van Winkle Gardens, Shadows-on-the-Teche, Conrad Rice Mill/Konriko Company Store, Bayou Teche Museum, and the Jeanerette Sugar Museum. Get out and explore!

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?

• Last week: Mama's Cajun Meat Pie; Baked Stuffed Flounder; Coconut Beer Shrimp

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Seafood Boulettes in Tomato Gravy

Excerpted from Cajun Cuisine

Seafood Boulettes in Tomato Gravy

It's hard to imagine, but for some lucky people seafood is significantly less expensive (or free if you have a bayou in your back yard!) than beef. This old Cajun recipe uses ground shrimp and crawfish in place of ground beef for a twist on meatballs in red sauce.

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Louisiana Corn and Shrimp Soup

Louisiana Corn and Shrimp Soup

This easy soup is full of summer vegetables and isn't at all short on flavor. Shrimp are in season right now, but feell free to substitute Louisiana crabmeat or crawfish tails if that's what you've got on hand.

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Beef Battered Onion Rings

Beer Battered Onion Rings

What's better than a crisp, just-fried onion ring? A LOT of crisp, just-fried onion rings! This recipe has you soak the onion in milk and water for at least two hours, and refrigerate the batter for at least two hours, so plan ahead - these would be a great addition to a Memorial Day menu.

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