I hope that some of you made the Chicken Chile Verde from last week's newsletter; I did, and it was delicious. I found jarred roaste Hatch chiles, medium heat, and it was perfect. We ate about half of it and froze the rest; one day when I need dinner in a hurry, I'll pull it out and make chicken enchilada pie with the rest of it.

For this week's recipes, I started out with delicious roasted corn grits from Zea Grill & Bar; I'm already starting to work on my Thanksgiving menu and I think I'll include this one this year. Next, a family favorite comfort food smothered chicken and rice, very similar to one my mother used to make. And finally, an authentic Cajun recipe for seafood meatballs & red gravy. Serve that one over hot fluffy white rice and make everyone happy.

Enjoy the recipes, stay cool, 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

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Zea's Roasted Corn Grits

This is one of those recipes where you do NOT want to consider the nutritional analysis. I think I'm going to put in in my file of Thanksgiving dishes ideas, because it scales up easily and the grits can be kept warm in a slow cooker.

Smothered Chicken and Rice

My mother made a version of this dish often, and it was one of my absolute favorites. Ultimate comfort food for me, and a lot less fiddly than risotto, although I make that on occasion and love it too. 

Seafood Boulettes in Tomato Gravy

This recipe is from Cajun Cuisine, published in 1985, still in print, and considered to be one of the bible of Cajun cooking. It simmers low and slow, and would traditionally be served of hot fluffy white rice.