Happy New Year! The year started off with temps in the low 80s, but promptly dropped to true gumbo weather by Monday, and I spent the entire day making a pot of the best chicken and sausage gumbo I've ever made. I wrote it down as I went, and will include the recipe in the March/April print edition. It's an all-day affair, but the end result is well worth it.

 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

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

Acadian Peppered Shrimp

This is a slight variation on the classic New Orleans-style barbecue shrimp; neither have anything to do with tradition barbecue sauce, but both are delicious. Have plenty of hot French bread on hand for sopping up the flavorful pan sauce.

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Creamy Seafood Lasagna

This decadent seafood lasagna takes about 2 hours start to finish, but most of that time is hands-off while the lasagna bakes. It's full of shrimp and crab, bound with cream cheese and mozzarella and a good marinara sauce.

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Haydel's King Cake

Let the feasting begin! Yesterday marked the official start of the 2022 Mardi Gras Season, which means it's time to eat king cake. Lent doesn't start until March 2, leaving plenty of opportunity.

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