November 7, 2019
Holiday Gift Subscription



Back to the grind! My sister headed back to the west coast yesterday; I thoroughly enjoyed the work break and the time we got to spend together. My brothers and their families joined us over the weekend, as did some cousins; it was a nice break all around. But, here we go, hurtling toward the end of the year!

I'm deep in the throes of my January/February issue, one that comes out during what is our coldest time of the year here in Louisiana. We're working on Cajun and Creole classics for the Instant Pot (or any electric pressure cooker) and slow cooker, plus a selection of cold-weather comfort food. Now is the time to speak up if there's anything in particular you'd like to see us develop.

Keep an eye on your email inbox for renewal notices; it's that time of the year. Also, it's not too early to start your holiday shopping; a gift subscription to the magazine is a great idea for all the cooks on your shopping list.

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

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

Last week's recipes:

Susan's Red BeansEmeril's Seafood GumboGeorge Graham's Chicken & Sausage Gumbo

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Tip of the Week:

Reheat Pizza Like a Pro


Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

This recipe is from New Orleans native, Chopped champion, Chef Kenneth Temple's cookbook, Southern Creole: Recipes From my New Orleans Kitchen. He says to substitute whatever seafood you have on hand to add to the tasty broth; the whole dish comes together in under an hour. Click to forward this email and recipes.

Roasted Whole Side of Salmon

Roasted Whole Side of Salmon

This technique works equally well with any whole side of fish. Evenly preheating the oven, then broiling the fillet, then finishing at lower heat, ensures a perfectly roasted, moist, fillet. Plus, it's super-easy, cooking in less than 30 minutes. And, it's good at room temperature. (Use any leftovers to make your favorite salmon croquettes! You'll never use canned salmon again.) 

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King Ranch Chicken

King Ranch Chicken

Tag this one to serve Sunday while the Saints play the Atlanta Falcons. This Tex-Mex staple (named after Kings Ranch in Texas although there are no discernable ties to the ranch) can be prepared in a few minutes, then cooked and kept warm in a slow cooker as an easy part to any tailgate buffet.

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Gulf Coast Seafood Gumbo

Gulf Coast Seafood Gumbo

This is the seafood gumbo I grew up on and yes, Debbie, it has tomatoes in it! It's delicious. My Louisiana Kitchen & Culture subscribers will find the recipe on page 16 of the September/October 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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