As I write this on Friday, it's raining, but we should have a fairly nice weekend. I'm poaching a chicken and making stock this afternoon, in anticipation of making a chicken matzoh ball soup for dinner tomorrow night. Sounds like just the thing. Temps are going back into the high 80s next week, so it doesn't really feel like fall yet.

I've selected some classic recipes this week that I think you'll enjoy. First up is a Creole jambalaya from premiere New Orleans restaurateur Ralph Brennan. It includes tomatoes, something you'll never find in a Cajun jambalaya. Next, from George Graham, a decidedly Cajun crawfish étouffée over delectable fried eggplant. And finally, one of my favorite gumbos, smoked duck and andouille from the old Café Vermilionville, in Lafayette.

Enjoy the recipes, 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

Previous week's recipes:

 • Crabmeat au Gratin • Linda's Shrimp Dip • Chicken Fra Diavolo

Creole Jambalaya

This recipe is from Ralph Brennan's New Orleans Seafood Cookbook: "Over the decades, jambalaya has taken on a multitude of identities in South Louisiana. The classic New Orleans dish with shrimp and ham is among the "red" jambalayas, thanks to the presence of tomatoes in it. In many of the Cajun com­munities to the west of the city, "brown" jambalayas, with oysters, giblets and lusty country sausages, are more familiar."

Fried Eggplant with Crawfish Étouffée

This is from Fresh from Louisiana by George Graham: Crispy eggplant fried golden brown is a study in textural contrasts. While the crusty exterior crackles with crispness, the inside cooks to a smooth, almost sauce-like creaminess. And when topped with a velvet cloak of rich and spicy crawfish etouffee, this Louisiana recipe is sheer genius.

Smoked Duck and Andouille Gumbo

I first had this dish at Café Vermilionville in Lafayette, now closed, unfortunately. If you don't have the wherewithal to smoke a duck yourself, you can probably find one at a specialty market, or splurge and order one online. You can use the same method with a smoked chicken, but it won't be the same. Good, but different.