October 31, 2019
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Happy Hallowe'en! Trick or treat to one and all, treats for me, please. My sister flies in tonight for a few days, and my brothers, nephews, and a few cousins are all decending Saturday for a family get-together. I know I'm going to make a pot of red beans to go over rice (my recipe is linked below) but I'm still putting the rest of the list together.

Probably a pan of mac and cheese (and I'll make it with the dribs and drabs of different shapes of pasta lurking in the back of the pantry and call it Zombie-Mac) to go with my brother's smoked pork butt, and maybe a big pot of boiled shrimp. It's hard to narrow the list down, so much good food!

If you're not lucky enough to have family gathering this weekend, take a look at the outrageously long festival list below. The weather's supposed to be fine.

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:

Barbecue MeatloafSeafood and Artichoke DipCatfish Fingers

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Susan's Red Beans

Susan's Red Beans

When I was a child, my babysitter, an old Cajun woman, made a pot of red beans every Monday during cold weather; I have always loved this dish. This recipe is my current iteration, and I intend to make a big potful this weekend. We have cold (for us, anyway) weather rolling in finally, my siblings and various cousins are visiting Saturday, and this will be part of our feast. Click to forward this email and recipes.



Emeril's Classic Seafood Gumbo

Emeril's Classic Seafood Gumbo

This gumbo recipe from Emeril is loaded with Louisiana seafood—crabs, shrimp, fish, and oysters! It starts with a roux and, unlike many Creole seafood gumbos, it does not contain tomatoes. My Cajun friends can lower their eyebrows a bit!  Click to forward email and recipes.


George Graham's Chicken and Smoked Sausage Gumbo

George Graham's

Chicken and Sausage Gumbo

George Graham, based out of Lafayette, writes the popular blog Acadiana Table, and this recipe is from his excellent cookbook of the same name. Take the time up front to really brown the chicken, aromatics, and sausage; it is time well spent in terms of flavor. Click to forward email and recipes.


Roasted Grits Cakes

Fried Grits Cakes

Leftover grits? No problem. Make grits cakes and top them with something super tasty. My Louisiana Kitchen & Culture subscribers will find the recipe on page 45 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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