October 31, 2019 | Louisiana Kitchen & Culture

October 31, 2019

Finally, some rain and a brief bout of cooler weather this week! It's not going to last, but maybe we'll all stop sneezing for a bit here in south Louisiana. It had been more than a month since we'd had any rain of note, and the fall allergens have lingered.

We're putting the finishing touches on our November / December issue; wrapped up a bunch of appetizers earlier this week and invited friends over to scarf them down -- something I should make a standard practice of doing, because they brought lots of wine! Those of you reading this who also read the magazine have a real treat to look forward to. If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue next week, and you will be doing your part to support this newsletter and help grow the magazine.

Keep an eye on your email inbox for renewal notices; it's that time of the year. Also, it's not too early to start your holiday shopping; a gift subscription to the magazine is a great idea for all the cooks on your shopping list.

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

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. ➠➠If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today!

Last week's recipes:

Barbecue Meatloaf • Seafood and Artichoke Dip • Catfish Fingers

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Tip of the Week:

Reheat Pizza Like a Pro


	Susan's Red Beans When I was a child, my babysitter, an old Cajun woman, made a pot of red beans every Monday during cold weather; I have always loved this dish. This recipe is my current iteration, and I intend to make a big potful this weekend. We have cold (for us, anyway) weather rolling in finally, my siblings and various cousins are visiting Saturday, and this will be part of our feast. Click to forward this email and recipes.

	Emeril's Classic Seafood Gumbo This gumbo recipe from Emeril is loaded with Louisiana seafood—crabs, shrimp, fish, and oysters! It starts with a roux and, unlike many Creole seafood gumbos, it does not contain tomatoes. My Cajun friends can lower their eyebrows a bit! Click to forward email and recipes.

	George Graham's Chicken and Sausage Gumbo George Graham, based out of Lafayette, writes the popular blog Acadiana Table, and this recipe is from his excellent cookbook of the same name. Take the time up front to really brown the chicken, aromatics, and sausage; it is time well spent in terms of flavor. Click to forward email and recipes.

	Easy Shrimp and Corn Chowder This easy weeknight recipe packs a lot of flavor into something that can be prepared start to finish in less than an hour and will be welcome on these cooler evenings. My Louisiana Kitchen & Culture subscribers will find the recipe on page 37 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. Click to forward email and recipes.