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We entered the lottery this week for a chance to buy tickets to the 2028 Summer Olympics; fingers crossed!  There will be a lot of events practically in our back yard, and I'm going to sign up as a volunteer as well. It's starting to get exciting, as the announcements keep coming about the planned festivities.

My friends back in New Orleans are gearing up for Mardi Gras-- it's a little early this year, with Fat Tuesday falling on February 17. I attempted to bake a King Cake last week and it was an utter fail; I'm going back to my King Arthur Flour recipe for another attempt this weekend. I regreased my KitchenAid stand mixer earlier this week, so it's good to go.

For the recipes this week, I'm starting with a chicken and sausage gumbo that utilizes the Instant Pot. I have turkey stock in the freezer, so I'll use that instead of chicken stock, and, if I can find some turkey parts will go in that direction, if not, chicken thighs. Either way it'll be good. Next, an easy supper of shrimp and scallop tostadas; healthy and delicious. And finally, easy shrimp and corn fritters that can be shaped into bite-sized snacks, or larger cakes to serve as an entree. I like to make a sandwich out of them. Takes me back to my mom's salmon fritters of my youth.

Enjoy these 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

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:

 • White Beans with Italian Sausage • New Orleans Barbecue Shrimp • Oyster & Artichoke Soup

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Instant Pot Chicken (or Turkey) and Sausage Gumbo

This is my go-to recipe for this type of gumbo, and I'm going to make it next week when the temperature drops back to seasonally appropriate. (I have on shorts today.) I brown the sausage and remove most of it; the bit that I leave in gives all its flavor to the pot, which is a good thing for the pot! Adding the rest of it back in later means you'll have tasty sausage in the gumbo along with the super-soft chicken. Oh, and I have turkey stock in the freezer, so if I can find some turkey...

Shrimp and Scallop Tostadas

Succulent shrimp and seared scallops are served atop a spicy mayo slathered crisp tostada. Top with your favorite salsa, ripe avocado, and pass hot sauce and lime wedges at the table. Plenty of napkins are required!

Shrimp and Corn Fritters

This simple recipe is one to have in your back pocket, especially if you keep your freezer stocked with frozen shrimp and corn. Per the recipe note, you can shape these as bite-sized appetizers or hors d'oeuvres, but as pictured, they're in larger portions. They'd be great as is, but also as a salad topper for a light meal, or turned into a sandwich with lettuce, tomato, onion, and a remoulade sauce.