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Hurricanes galore! There's one looking to come ashore here on the west coast around San Diego/Ensenada--we should get some rain this weekend, the first we've seen since May. And the first storm of the season has formed in the Gulf of Mexico, putting my friends and family inside the "cone of uncertainty" for a hit this weekend. Batten down the hatches and stay safe, everyone.

For my recipe picks this week, first up, who doesn't love a croquette? Use whatever leftover protein you have on hand, and serve with a selection of dipping sauces. Serve a plate of sliced tomatoes and cucumbers on the side for an easy, tasty meal. Next, a seafood stew, called a courtbouillon in Louisiana, featuring shrimp and fish. Serve it over hot cooked rice and pass the hot sauce at the table.

And finally, from my friend Tenney Flynn's excellent cookbook, a simple fillet of fish coated in finely grated parmesan instead of breadcrumbs, perfect for anyone watching their carb intake. It includes a handy tip on how to guage when it's time to flip the fish.

Enjoy the recipes, stay safe and well, and eat with gusto. 

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 recipes:

 • Smothered Round Steak in Onions • Mahi-Mahi with Andouille Crust • Lemon-Ginger Grilled Chicken

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, 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!

Croquettes

Use whatever leftover cooked protein - shrimp, tuna, turkey, chicken, etc. - you have on hand to make these addictive bites- serve them hot, with your favorite sauces for dipping.

Gulf of Mexico Seafood Stew

From Kenneth Temple's beautiful cookbook "Southern Creole: Recipes from My New Orleans Kitchen": "Here in New Orleans, we call this dish a Court Bouillon. It is a perfect dish for fall weather."

Parmesan-Crusted Flounder with Crabmeat

From Tenney Flynn's "The Deep End of Flavor": "Dredging fish fillets in finely grated cheese instead of flour is an easy way to add extra flavor and crunch without a bunch of extra ingredients. For this recipe, a seasoned cast iron skillet is essential for forming a crispy, golden crust that does not stick. (Teflon doesn't work, trust me.) Finish with a simple meuniere sauce, or dress it up as I suggest here. This is not a hard dish, but you do need to have everything ready as it comes together really fast."