We made it through Ida relatively unscathed-- no wind damage, no water damage, and we were able to get a generator on the refrigerator and freezer, so we didn't lose too much. We had two full propane tanks for the BBQ, and by then end of the day Wednesday had three large ice chests full of ice, so we were also able to save a lot of neighbor's food. We cooked dinner every night for more than a week, made coffee every morning, and did what we all could to help each other out. Our power came back on early Sunday morning, so we were very lucky on that front also. It will be a long road to recovery for many, many people.

I pulled out an old cookbook titled Cook and Tell: Unique Cajun Recipes and Stories for this week's recipes, in honor of the Cajun segment of the state that took the brunt of the storm.

Enjoy the recipes below, 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

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

Cajun-Style Seafood Fettuccine

You are all but guaranteed to find one version or another of this rich, seafood-filled pasta dish at any family reunion or potluck you attend down in the Cajun Bayou. Use whatever seafood you have on hand and, as all good Cajun cooks do, season and taste as you go.

Stuffed Bell Peppers #2

This simple rice and ground beef stuffed pepper is seasoned to taste; the recipe creator provides a variation using shrimp and red gravy, so it's a 2-for-1 recipe.

Cajun-Style Chicken and Dumplings

This is another old-fashioned dish that you'll find on the table at any large gathering, particularly if someone in the group raises chickens. Some people go the extra step of rolling out the dumpling dough and cutting it into pieces before simmering them, but plenty of people prefer drop dumplings. Good, home-made chicken stock makes all the difference.