October 19, 2018


I have extended family visiting in a couple of weeks -- my California niece works in an industry that is busiest from mid-November until mid-January, so we decided to move up our family holiday get-together. The head count is inching toward 30 people. My younger brother likes to smoke things and is planning a big pork butt, and I'm thinking about a big shrimp boil. Anyone who can't eat pulled pork sandwiches or boiled shrimp can order pizza! Or go hungry!

I'm really looking forward to the event; there are two babies that I've not met yet, and a nephew who's a freshman in college this fall, living away from home for the first time, so I'm anxious to catch up with him also. Are you thinking up holiday plans yet? I'd love to hear about it.

Subscription renewals have been going out all week to those of you up for renewal at the end of the year; check your email box and go online to renew, or call us at 504.208.9959 to keep your subscription up to date.

Enjoy this week's recipes, share them with family and friends, 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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Garlic Shrimp

Garlic Shrimp

This easy recipe is packed with flavor-- if you're feeding a crowd, rather than scaling the recipe up, make another batch. It cooks so quickly, as long as you have all your prep done, you can cook a second batch before the first batch is cool enough to eat.

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Beef Fajitas

Beef Fajitas

Perfect for game day- most of the prep work can be done in advance, and put on the grill at the last minute for a half time feast. The recipe easily scales up; use flank steak, flap steak, skirt steak; the marinade is also delicious on chicken..

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Dutch Baby

Dutch Baby

This astonishingly beautiful dish is also astonishingly simple. Preheat the oven, add a skillet and melt some butter, throw a few ingredients in the blender, pour into the heated skillet, and in 20 minutes you've got an impressive breakfast or brunch treat. Put some hot water and dish soap in the dirty blender and process a few seconds, and you don't even have any dishes to wash.

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Crawfish Deviled Eggs

Crawfish Deviled Eggs

This recipe is from Chef Ryan Gaudet's grandmother; you can bet I scarfed a couple down after the photo shoot. My Louisiana Kitchen & Culture subscribers will find the recipe on page 42 of the September/October edition; subscribe today and get your own copy. We're offering a trial for just $10.00.

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