September 26, 2019



Festival Season is in full swing here in Louisiana, and there is finally the barest hint that we might be on the cusp of some cooler weather. Here in New Orleans we're still not dropping below 75F at night and daytime temps are still low 90s, but the humidity is lower. As much as I enjoy all the wonderful produce available in the summer, I'm ready for some fall comfort food! That's the inspiration behind the Instant Pot Beef Stew recipe you'll find linked below.

Many readers have written to let me know that they appreciate that we're including several recipes with Instant Pot or electric pressure cooker instructions in each issue of the magazine--so much so that we're working on a feature full of Cajun and Creole classics in the Instant Pot for our January/February issue. Drop me a note if you have some specific dishes you'd like to see converted for the device.

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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 Burgers

Shrimp Burgers

This is an excellent use for shrimp left over after a shrimp boil, and is also a great excuse to have a shrimp boil. They come together quickly; the patties need to sit in the freezer for 30 minutes before pan frying. Click to forward this email and recipes.

Instant Pot Beef Stew

Instant Pot Beef Stew

There are those who claim you can make a good pot of beef stew in under an hour on top of the stove; I claim that they've never had a good pot of beef stew. It takes time. But, the Instant Pot will cut the time in half; you can certainly make this recipe in your Dutch oven on top of the stove, but it'll take about 90 minutes for the meat to get tender, and another 20 or so for the potatoes and carrots to cook. Either way, this is delicious.  Click to forward email and recipes.

Grilled Spice-Rubbed Drumsticks

Grilled Spice-Rubbed Drumsticks

Chicken legs have a lot of collagen in them, and a long slow cook finished by a quick sear guarantees a tender piece of chicken with a crispy skin. Bonus: 2 different spice rubs for you to consider for your next tailgate party. Click to forward email and recipes.

Chicken Tagine

Chicken Tagine

We created this recipe for Casablanca Night; a friend declared the kitchen smelled just like Morocco as we sat down to eat. My Louisiana Kitchen & Culture subscribers will find the recipe on page 12 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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