September 29, 2016 | Louisiana Kitchen & Culture

September 29, 2016

I don't often place content from my print magazine onto the website; it's reserved for my paid subscribers and newsstand customers. I do make the occasional exception, for various reasons, so here you go! Perhaps an early holiday gift. Last weekend I added an old feature, from the spring of 2013, with details on how to do a Louisiana-style seafood boil in your back yard, with plenty of recipes for side dishes.

I also published the gumbo feature story from the spring of 2015, featuring chefs John Folse and Leah Chase, and including seafood gumbo recipes from home cooks and professional chefs from Texas to Florida; there are as many gumbo recipes out there as there are cooks.

Earlier this year, my friend Wendy Waren put together a feature story for me with a selection of entrée-sized salads; you'll find numerous ideas for a healthy lunchtime meal. And- ice cream! Who doesn't like ice cream? And who knew there were so many options to prepare at home?

Enjoy the features and the recipes, and subscribe to Louisiana Kitchen & Culture if you don't already. There is lots more content, recipes, and inspiration guides in print than there is here in the digital newsletter.

Enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Cleaning Seasoned Cast Iron

Miss last week's recipes?

• Cajun Macaroni Salad (most viewed last week)

• Jalapeño Cornbread with Grilled Spiced Shrimp

• Fresh Basil Pesto

Looking for a specific recipe? We have over 1,300: Click here!

Resources:

• Louisiana Farmers Markets

• Louisiana Visitors' Centers

• Gulf Seafood Distributors


	Italian Sausage with White Beans I trotted out this family favorite recipe earlier this week; we make it at least once a month. The lemon zest adds a huge flavor boost, and I often toss in a half cup or so of roasted red peppers. Serve with some toasted sour dough and a tossed green salad.

	Shrimp and Scallop Fettuccine This easy recipe comes together in about the amount of time it takes to cook fettuccine; the pasta is lightly sauced with pan drippings, white wine, lemon, and lightly cooked tomatoes. As per above, serve with toasted bread and a green salad for a fast, healthy dinner.

	Louisiana Seafood Stuffed Eggplant If you read through this recipe carefully, and plan to get prep work done while the eggplant is baking, your hands-on time is only going to be about 30 minutes. Then it bakes undisturbed for another 30 minutes, giving you a few minutes to pour a glass of wine and put your feet up for a few minutes. As if any of us have time for that...