September 17, 2020


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Gumbo weather approaches! Here in New Orleans, temperatures are going to drop below 70F this weekend- for the first time since early May. I know that doesn't sound chilly to much of the rest of the country, but it qualifies as gumbo weather here, or certainly soup weather. I made a big pot of collard greens and black eye pea stew earlier this week, and have a chicken thawing to make a big pot of chicken stock later this week, which puts me in great shape to getting a pot of chicken and sausage gumbo done over the weekend.

If you're over cooking for yourself, check out the Tammany Taste of Summer promotion my friends on the Northshore are running. Participating restaurants, hotels, and attractions are offering significant discounts on a myriad of menus, stays, and activities--take advantage of them, and get out and enjoy the beautiful weather.

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Enjoy the recipes below, and, as always, let me know what's on your mind. Wear your mask, wash your hands, and don't touch your face!

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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August 2020

(click to read online)August 2020

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Taste Tammany Summer

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

This one veers from the traditional chicken and sausage gumbo with the optional addition of crawfish tails at the end of the cooking period. If you don't have access to crawfish tails, add a little extra chicken and sausage.

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Mike Anderson's Seafood Gumbo

Mike Anderson's Seafood Gumbo

This gumbo is loaded with shrimp and crab--it also has tomatoes in it, which many of my Cajun friends view as sacrilegious. I grew up on seafood gumbo with tomatoes in it, so I view it as normal My personal preference is for more okra, and I generally roast in on an oiled sheet pan before I add it to the pot- it retains its shape better that way.

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Creole Eggplant with Shrimp

Mandina's Creole Eggplant with Shrimp

From local's favorite Creole Italian restaurant on Canal Street in Mid-City, this is an easy recipe; as written, it's baked in a casserole dish, but for a more spectacular presentation, halve the eggplants, scoop out the flesh (leaving a thin layer against the skin), then stuff the eggplant halves with the filling. Bake as directed.

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Creole-Seasoned Pan Seared chicken

Creole-Seasoned Pan Seared Chicken

Fast enough for a weeknight but fancy enough for a dinner party, this is a meal in a dish, bursting with the flavors of summer. The sauce comes together in about 15 minutes, and is a good way to use up small amounts of leftover vegetables.

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