The weather is great; South Louisiana is going to smell like gumbo this weekend, for sure. I might splurge on a pot of it myself, chicken and smoked sausage so I can share it with my friend who has a very unfortunate shellfish allergy. Here's my recipe, made in my Instant Pot; it's still an all-day project, though, unless you have home made chicken stock in your freezer. But it's well worth the time; leftovers freeze beautifully, perfect for a simple dinner on a busy night when you don't have time to cook.

This week's recipes include a stuffed eggplant that could easily morph into a dressing-type dish for your holiday table; a pasta dish that's delicious AND simple; and a rich braised pork that's elegant enough for a dinner party. 

And, speaking of the holiday food guide, it's time to start thinking about your holiday gift list. Louisiana Kitchen & Culture makes a great, inexpensive gift for anyone on your list who enjoys good food; click here for gift subscriptions. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

Stuffed Eggplant with Crab

This is an old Creole recipe from chef John Folse; It's designed as 6 entrees, but he suggests cutting each eggplant into smaller pieces if you wanted to serve it as a side dish. You could also peel and cook all the eggplants and bake this in a casserole dish for your holiday table; it's that festive.

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Linguine with Clams

I've been working some long hours lately, so Jim decided to make linguine with clams completely on his own one night earlier this week. After consulting several cook books, this is the recipe he settled on; per the cook's note, he went with canned clams (we like the Bar Harbor brand), and he opted for dry vermouth instead of white wine. Delicious! We both cleaned our plates, and will definetly make it again. Plus, the sauce is so good we'll use it without the clams for other dishes.

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Spicy Pork with Leeks

From the cookbook Milk Street Tuesday Nights, country-style pork ribs are simmered in a rich sauce to fork-tender; serve over hot cooked fluffy white rice to soak up all the deliciousness. 

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