March 3, 2016 | Louisiana Kitchen & Culture

March 3, 2016

As many of you noted, I took a week off last week; a trifecta of things I couldn't do anything about got in the way. But it's gratifying to know you miss me! The March/April issue, final issue of my 4th year of publishing, is in the shipping channel; happy anniversary, and thanks to all of you who subscribe.

We're enjoying beautiful weather this week; there was a seafood boil over the weekend for the next issue of the magazine. Crawfish, shrimp, crabs, and char-grilled oysters; in the pot before the seafood, sweet potatoes (yes, sweet potatoes, throw a few in the pot next time you boil), pineapple, boudin, red potatoes, and a few other delicacies. That was my second round of crawfish so far this year — they're so good. A few strings were pulled to get our hands on a bushel of crabs this early in the season; it helps to have connections!

My friends over at VisitLakeCharles.com have a new video out celebrating the cuisine of the region, from rustic to sophisticated, seafood to boudin. Of course there's a great soundtrack too; I warn you, though, it will make you hungry, and ready for a trip to Lake Charles, which you should be anyway, after reading the Destination: Lake Charles in the current issue of the magazine.

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

Seafood! How would you like to win ingredients for an authentic Louisiana Seafood Boil? All delivered straight to your door.

Click here to enter - it's free! We're asking you to list some of your favorite

Louisiana Seafood dishes.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Mar/Apr 2016 issue

Shipping this Week:

Order TODAY to receive your March/April (50+ exclusive recipes inside) Subscribe Today.

Tip of the Week: Blender Alternative

Miss last week's recipes?

• Chicken Salad Remoulade (most-viewed last week)

• Louisiana Crawfish Pie

• Southern Fried Shrimp

Looking for a specific recipe? We have over 1,300: Click here!


	Ralph Brennan's Barbecue Shrimp Everybody deserves to have this dish at least once in their life. You can't eat this much butter often, so make sure to have plenty of French bread on hand to sop up every last drop of the sauce. I made it Tuesday night and savored every single bite. Click to forward this email and recipes.

	Jamaican Jerk Burger Bursting with flavors of the Caribbean, this burger is the bomb. Plus, once you taste the sauce, you'll start thinking of other ways to use it- jerk pork, jerk chicken, and shish kebabs come to mind immediately. Click to forward email and recipes.

	Rich Scalloped Potatoes If you do a ham for Easter, you owe it to yourself to give this recipe a try; it uses a rich, nutty Gruyère instead of white cheddar, and the sauce is thickened heavy cream instead of milk and flour. And a generous portion of leeks sautéed in butter! Click to forward email and recipes.