September 12, 2019 | Louisiana Kitchen & Culture

September 12, 2019

I am looking forward to heading to Opelousas next week to judge the annual Soirée Royal, the premiere cooking competition in that part of the state. I missed last year's event, but I've judged it many times in the past, and always find a few new recipes and ideas to pass along in the magazine.

Our Lt. Governor Billy Nungesser has put out the call for the Louisiana Book Festival; the annual event is on November 2 on and around the grounds of the state capitol in Baton Rouge. If you're interested in volunteering, more information can be found here; sign up by mid-October to get an exclusive t-shirt.

This week I'm getting back into the swing of things after an extended work break—it's time to set the playlist to Christmas carols and deck the halls. Readers have been sending in requests for recipes to prepare over the holidays, and the 8th annual Holiday Food Guid is shaping up to be a blockbuster.

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

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes

Sloppy Joes

Shrimp & White Bean Toasties

Tomato, Goat Cheese, and Black Olive Tart

Looking for a specific recipe? We have over 1,400: Click here!

Tip of the Week: Is your baking soda and baking powder fresh?


	Shrimp Scampi This dish almost REQUIRES you to have a loaf of sliced and toasted French bread on hand for soaking up the buttery sauce. It comes together quickly, so it's fast enough for a weeknight, but it'd delicious enough for a dinner party. Click to forward this email and recipes.

	Sautéed Chicken with Three Pan Sauces This recipe gives you the option of making one of three pan sauces behind the chicken, of varying degrees of complexity. So when the family says, but we already had chicken this week, you can say, "yes, but not like this!" Click to forward email and recipes.

	Lemon-Herb Swordfish Kebabs This is a simple but very tasty dish; substitute any mild firm fish for the swordfish; use a grilling basket if using a not-so-firm fish instead of skewers. Click to forward email and recipes.

	Creole Seafood Gumbo This is my version of the Gulf Coast seafood gumbo I grew up eating; my Cajun friends will be horrified at the tomatoes in it. But I've never had anyone turn down a bowl of it! My Louisiana Kitchen & Culture subscribers will find the recipe on page 16 of the September/October 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.