We made it through Ida relatively unscathed-- no wind damage, no water damage, and we were able to get a generator on the refrigerator and freezer, so we didn't lose too much. We had two full propane tanks for the BBQ, and by then end of the day Wednesday had three large ice chests full of ice, so we were also able to save a lot of neighbor's food. We cooked dinner every night for more than a week, made coffee every morning, and did what we all could to help each other out. Our power came back on early Sunday morning, so we were very lucky on that front also. It will be a long road to recovery for many, many people.

I pulled out an old cookbook titled Cook and Tell: Unique Cajun Recipes and Stories for this week's recipes, in honor of the Cajun segment of the state that took the brunt of the storm.

Enjoy the recipes below, 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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In the Mail:

Sicilian Arancine

This old fashioned Sicilian classic takes some fiddling, and the first few times you shape them you're bound to stain the outside of the rice balls with the sauce, but they're so worth the effort. Make a big batch and freeze what you don't plan to eat right away; you'll thank yourself a few weeks later.

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Shrimp Stuffed Summer Squash

This is a great recipe to turn to when you don't know what to do with the last of the summer squash. It's easily adapted for any squash you have on hand-- you may have to adjust cooking times for various sizes.

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Bayou Shrimp Quiche

From Chef John Folse's facinating cookbook "The Evolution of Cajun and Creole Cuising," this recipe combines the classic French quiche with the Cajun staples, andouille sausage and shrimp. Serve this hot or cold, for brunch, lunch, or a light supper. 

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