Biscuit Feast! If you've been to GW Fins restaurant here in New Orleans then you know how good the little hot biscuits they send out are - now you can make them at home, and for a good cause. For the time being, 100% of the sale of their signature biscuit mix will go to the Hurricane Harvey Hospitality Employee Relief Fund. You can buy the mix online here, or stop by the restaurant.

Also in New Orleans, next week is the annual Restaurant Week New Orleans. With 114 restaurants offering special prix fixe specials menus, you're bound to find something to enjoy. But hurry, Sept. 17 is the last day.

On Monday I'm heading out to Opelousas to judge Soiree Royale, in which great chefs from all over the region compete in the categories of appetizer, soup, meat, seafood, chocolate, dessert, and yam. There will also be a people's choice award, and an overall Best of Show. I've judged this competition numerous times in the past, and always come away with a list of chefs putting out some amazing food, and I'll be happy to showcase some of them in the magazine over the coming year. 

I bet my friend and co-judge Gaye learned her lesson as first-time judge last year, and won't be cleaning her plate as each tasting sample is put in front of her! It's a tough job, but someone has to do it.

Hurricanes... last week Harvey was bearing down on Texas, this week it's Irma taking aim at Florida. I have put together a work-in-progress page with information on what and where to donate, how to volunteer, etc. Please drop me a note if you have a particular charity or resource you'd like me to add to the page; I expect to be updating it for quite some time.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a safe weekend.

Best-

Susan Ford, Publisher

Louisiana Kitchen & Culture

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• Last week: Self-Basting Shrimp • Glazed Pork Chops

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Shrimp and Crawfish Fettuccini

Many people lost their clipped and saved recipes in the floods after Katrina; Marcelle Bienvenu and Judy Walker, long-term food editors for the Times Picayune, culled reader-requested recipes from readers, chefs, newspaper archives, etc. and published Cooking up a Storm, to both critical and reader acclaim. This recipe is ideal to serve a crowd.

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Eggplant and Seafood Casserole

This easy recipe is excerpted from Cajun Cuisine, Authentic Recipes from Louisiana's Bayou Country, and is a classic Cajun dish. It is composed of ingredients that would be on hand - onions, celery, green onions, butter, and eggs. Shrimp and crabs could be picked up at many local vendors, if not caught directly out of the bayou off a deck in the back yard.

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Marinated Shrimp Salad

Subscribers Only! This ris the cover recipe for the Sept/Oct edition of LK&C; it's delicious enough we've made it twice since the shoot. Not a magazine subscriber? Try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order.

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