It's just three weeks until Thanksgiving. Hard to process how quickly the year has flown by, but it has. We're keeping the holiday fairly low key this year; I'll roast a turkey because you can't have good gravy without true roasted turkey drippings and what's Thanksgiving without gravy?? Jim's also asked me to make cream of mushroom soup for starters. It used to be a tradition, but it's been a few years since I made it. Also, my nephew likes green beans cooked the way I do, til they're dull green and soft. I call it "green beans cooked to death in pork product" and anyone who's ever had them cooked that way knows exactly what I'm talking about. 

So, as a nod to the holidays, the first recipe is for a turkey roulade that Emeril shared with me 12 years ago; I've made it several times outside of Thanksgiving, and it's delicious. Next, a classic New Orleans-style jambalaya made with shrimp and shrimp stock, a worth-while project. And finally, a technique for a really crispy piece of fried chicken. I'm overdue for a fried chicken sandwich, so maybe one day next week I'll put this on the menu.

Enjoy these 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

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous week's recipes:

 • Gulf Fish Piccata • Pepper-Glazed Kebabs • Hot Honey Grilled Shrimp

Taking pre-orders for the holidays!

We're taking pre-orders for the next printing, out in time for the holidays. Get a jump on your holiday shopping and reserve your copies today! We won't charge your card until it's ready to ship, probably mid October. Your preorder will help us determine how many copies to print.

To reserve your copies, 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!

Emeril's Turkey Roulade

Emeril wrote a cover story for me back in 2013, and this is one of the recipes he shared for a holiday meal. You can make the stuffing up to 2 days in advance if you want to space out the work. My friend Zoe made it for Thanksgiving that year, and made two of them so she'd be sure to have leftovers-- nothing but a few crumbs left when she went to pack up. It's outstanding!

New Orleans Seafood Jambalaya

Maximize your time on this one by prepping the ingredients for the stock after you clean the shrimp. Start the stock and prep remaining ingredients while the stock simmers- it's still a project, but it's a really good jambalaya.

Hot and Crisp Chicken Tenders

This one is for the fried chicken fan in your household. You could substitute chicken cutlets for the tenders if you want a fried chicken sandwich; I confess, that's one I do crave from time to time.