Mothers Day Gift Idea! A copy of my cookbook makes a great gift for Mothers Day. Order here.

I have a family reunion tomorrow and, for the first time, I'm not cooking anything to take for the pot-luck. My kitchen is all but packed up, plus, I just don't have the time. My sister flies in this afternoon and I'm making a quick meal for her; baked sweet potatoes, smothered green beans, butterbeans, a ham steak, and will use the last of my cornmeal for some cornbread. Then the cornbread skillet gets packed away. 

For the recipes this week, I'm starting with a brunch idea for Mother's Day: A crawfish hash served with eggs benedict. one of my favorites: Creole-Italian Barbecue Shrimp. And finally, good old fashioned Southern cooking: Smothered Steak and Greens.

Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Previous week's recipes:

 • Shrimp and Orzo Salad • Lemon-Garlic Broiled Shrimp • Pasta with Mini Meatballs

Mothers Day is Here!

A copy of my cookbook would make a great gift for a mom who loves to cook. So far, we've shipped copies to all but 5 states, plus a few to Canada, and more than one customer has called to order additional copies because they loved it so much. Happy cooks all over the country! Get a copy, autographed by me, for yourself, and keep in mind that it makes a great gift!

To order your copy, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Crawfish Hash Eggs Benedict

Perfect for a Mother's Day brunch; plus you'll love the hash so much you'll come up with plenty of other ways to use it.

Creole-Italian Barbecue Shrimp

This is Creole Italian cooking at its finest. Get the largest shrimp you can find. You have to cook them with the heads on because they add a lot of essential flavor to the sauce. Cut them off before serving if you'd like. Serve with plenty of hot buttered French bread for sopping up the sauce, and lots of napkins. It's a hands-on dish.

Smothered Steak and Greens

This is old fashioned Southern cooking. The steak is cooked in a cast iron skillet over medium heat. Water is added a bit at a time, evaporating and developing fond and flavor with each addition. Cook until fork-tender. Add the greens and smother to desired texture.