September 12, 2019



I am looking forward to heading to Opelousas next week to judge the annual Soirée Royal, the premiere cooking competition in that part of the state. I missed last year's event, but I've judged it many times in the past, and always find a few new recipes and ideas to pass along in the magazine.

Our Lt. Governor Billy Nungesser has put out the call for the  Louisiana Book Festival; the annual event is on November 2 on and around the grounds of the state capitol in Baton Rouge. If you're interested in volunteering, more information can be found here; sign up by mid-October to get an exclusive t-shirt.

This week I'm getting back into the swing of things after an extended work break—it's time to set the playlist to Christmas carols and deck the halls. Readers have been sending in requests for recipes to prepare over the holidays, and the 8th annual Holiday Food Guid is shaping up to be a blockbuster.

If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue, next week, and you will be doing your part to support this newsletter and help grow the magazine.

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

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Shrimp Scampi

Shrimp Scampi

This dish almost REQUIRES you to have a loaf of sliced and toasted French bread on hand for soaking up the buttery sauce. It comes together quickly, so it's fast enough for a weeknight, but it'd delicious enough for a dinner party. Click to forward this email and recipes.

Sautéed Chicken with Three Pan Sauces

Sautéed Chicken with Three Pan Sauces

This recipe gives you the option of making one of three pan sauces behind the chicken, of varying degrees of complexity. So when the family says, but we already had chicken this week, you can say, "yes, but not like this!"  Click to forward email and recipes.

Lemon-Herb Swordfish Kebabs

Lemon-Herb Swordfish Kebabs

This is a simple but very tasty dish; substitute any mild firm fish for the swordfish; use a grilling basket if using a not-so-firm fish instead of skewers. Click to forward email and recipes.

Creole Seafood Gumbo

Creole Seafood Gumbo


This is my version of the Gulf Coast seafood gumbo I grew up eating; my Cajun friends will be horrified at the tomatoes in it. But I've never had anyone turn down a bowl of it! 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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