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Mardi Gras parades start to roll in earnest all over the state this weekend. If you're visiting and aren't familiar with the protocol, here are a few tips to keep in mind. First, check the parade route, and make sure you and your car don't get stuck on the wrong side of the parade. My neighborhood gets boxed in on all four sides; thankfully, there are some grocery options inside the box, but I try to get provisions in early so I don't have to fight traffic.

Next, ask around about local customs. There are areas along most parade routes that are very family-focused; if you're wanting a rowdier experience, you'll want to find a different location.

Secure your wallet and valuables. Just like you would in any crowded venue.

Here in New Orleans, the street cars don't run on St. Charles when parades are rolling down St. Charles, and don't be tempted to board one that is running with a frosty beverage. Food and drink prohibited.

And, a little insider knowledge, if you do get stuck in traffic on Highway 90, trying to get into the French Quarter, go ahead and cross the river, turn around via the Stumpf exit, and come back across. There's rarely any traffic coming in that direction.

Tonight, (Feb. 13) there is an “Oysters 4 the Coast” event and fundraiser at Superior Seafood here in New Orleans. Tickets are $44: 4 beers, 4 wines, 4 oysters, 5 to 9 PM. This is the kickoff event for the New Orleans Oyster Festival that will be held at the end of May.

Click here to preview the January/February issue (pictured at right). Enjoy the recipes and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Jan/Feb 2020
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Crawfish Pie

Chef Darin Nesbit cooked this on a cooking demonstration stage I produced years ago; it's fast and delicious. Make the crust from scratch as directed here, or use two prepared shells from the refrigerator aisle.

Shrimp & Crawfish-Stuffed Bell Peppers

This easy recipe combines shrimp and crawfish with the trinity; most of the prep work is done quickly in a food processor. Filling can be prepared in advance, then baked in about 30 minutes- easy dinner.

Collard Greens and Ham Hocks

Collard greens, cooked low and slow, are one of my winter favorites. This is a classic recipe; make sure to pick the meat off the ham hocks and stir it back in the pot before serving. Hot cornbread required.

Pasta Night(page 41 of the Jan / Feb 2020 print magazine)

This quick and easy pasta dish will take your weeknight dinner game to a new level. My Louisiana Kitchen & Culture subscribers  will find the recipe on page 41 of the January / February 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Not sure we offer a 3 issue trial issue for just ten bucks click here

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