September 27, 2018

Monday is October 1, which marks the beginning of Atchafalaya Month here in Louisiana. The Atchafalaya National Heritage Area, located in south central Louisiana, is the largest swamp and wetland area in the United States, and has been dubbed America's Foreign Country.

“The Atchafalaya National Heritage Area is one of our state’s most popular tourist attractions,” said Lieutenant. Governor Billy Nungesser. “There’s so much to see and do from the swamps of the Atchafalaya Basin to the zydeco music and Cajun culture down the bayou in Lafayette to the blues and soul music in Baton Rouge and everywhere in between, there is something for everyone.”

I drive across the basin often, on my trips to visit friends from Breaux Bridge to Lake Charles -- the speed limit is a strict 60 mph, but the scenery is so beautiful, the leisurely pace is worthwhile. The mayor of Henderson has promised me a personal tour of the basin, and I'm going to take him up on it as soon as the weather cools down. Stay tuned!

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

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Your Tip of the Week:

Why you should be salting meat well in advance of cooking

Last Week's Recipes:

Cane-Marinated PorkFish Camp ChowderBaked Ziti with Sausage

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Smothered Cajun 7 Steak

Smothered Cajun 7 Steak

From Louisiana Kitchen & Culture contributor Debbie Guidry Gauthier, this slow-cooked steak finishes up fork-tender with a pan full of gravy that cries out for fluffy white rice, hot biscuits, or mashed potatoes. Let it cook all day in the slow cooker, simmer it for a couple of hours on top of the stove, or finish it in the pressure cooker in about 45 minutes; lots of easy ways to get this comfort food on the table any night of the week.

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New Orleans Pound Cake

New Orleans Pound Cake

Pound cake is a perennial favorite. This one is baked low and slow at 300F for more than an hour. Delicious plain, or take it to new levels by soaking it in rum or bourbons, topping with macerated fruit, whipped cream, and/or ice cream.

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Louisiana Blue Crab and Corn Bisque

Corn and Crab Bisque

It's finally a little cooler, there's still fresh corn in the supermarket, and it's always the right time of year for crab -- make this decadently delicious bisque this weekend and everyone will be happy.

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Oysters Rockefeller

Oysters Rockefeller

Oysters Rockefeller: easy. Great choice for an appetizer, hors d'oeuvre, or out on a buffet at a tailgate party. My Louisiana Kitchen & Culture subscribers will find the recipe on page 31 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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