Earlier this week my friend Karen and I took ourselves out to the launch party and book signing for Chef Eric Cook’s (Gris Gris New Orleans) new book, Modern Creole: A Taste of New Orleans Culture and Cuisine. I’ve excerpted two of the recipes below— the book includes recipes for a lot of the dishes on the menu at Gris Gris, most of which I’ve tasted and enjoyed over the years, plus lots more new and interesting things to try. You can purchase a copy for yourself here; there’s even an option to order a signed copy.

Speaking of cookbooks, I’ve been hard at work on a Louisiana Kitchen & Culture cookbook, and it will be ready in time to ship for Christmas. We’ll be offering previews and taking preorders soon, so stay tuned. It will have at least 125 recipes in it, some of my favorites from the magazine archives plus a few new ones I’ve developed just for the book.

Next week, October 1, Karen and I are treating ourselves again. We’ve booked seats at GW Fins in the French Quarter for a dry-aged fish tasting menu with wine pairings from Freemark Abbey. I was invited in a couple of years ago to learn more about the dry aging process and a tasting— like nothing I’ve ever tasted before, so we’re both beyond excited about that evening. As of yesterday, a few seats are still available if you're interesting in attending. You can find more information, including the menu, and a link to book your seat here.

For the recipes this week, I’ve included Yassa Shrimp, which I’m planning to make for dinner Sunday night, and “My Mom’s Chicken and Dumplings”, both from Eric’s cookbook, and finally,  a very simple cream of oyster soup that really lets the oysters shine.

Enjoy the 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

Previous week's recipes:

 • Southern Shrimp Roll • Roast Salmon with Mustard • Spanish Pork Tenderloin Bites

Yassa Shrimp

This recipe is from Chef Eric Cook's (Gris Gris New Orleans) excellent new cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine.  Per the chef, "This recipe is like New Orleans–style BBQ shrimp but it incorporates assertive garlic and citrus, along with flavors of West Africa. Serve this with plenty of hot French bread to mop up the sauce." This will probably be the first recipe I cook out of the cookbook. I'm baking bread this weekend so maybe dinner Sunday night!

My Mom's Chicken and Dumplings

Also from from Chef Eric Cook's (Gris Gris New Orleans) excellent new cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine the chef has this to say about the recipe: "When I was growing up and it was my birthday, I could request whatever I wanted for dinner and my mom would cook it for me. I always asked for chicken and dumplings. It’s not a big-deal dish and it’s easy to make, but Mom always made it well and it made me feel good. When I opened Gris-Gris, this was one of the first dishes on the menu. I quickly found out I wasn’t the only one who had great memories of it."

Cream of Oyster Soup

Oyster soup should be a simple recipe that allows the oysters to shine. This one delivers. Make a butter and flour roux, add onions and celery and soften Add oyster liquor and half & half, simmer for 20 minutes, then stir in oysters. Serve with hot buttered French bread. Easy and delicious.