Jury duty is over! I was dismissed late on Wednesday, so I've done my civic duty for the next 2 years.

As I write this on Thursday, our thoughts are with our friends and neighbors over in Florida as hurricane Helene comes ashore, and our friends further inland who are in the path of the storm and facing rain and potential tornadoes. Hopefully next week will look better.

I've selected simple recipes this week; Jim's out of town and with me sitting in the courthouse several days I've not thought much about cooking. First up is an easy crabmeat au gratin that, as written, is served as an entree. It could easily be converted into a dip or spread for a party. Next, a shrimp dip that's served chilled or hot and bubbly out of the oven. And finally, battered and fried chicken that is served over a bed of pasta with a sauce that is as spicy as you'd like to make it.

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

P.S. Watch for our first cookbook. We'll be taking pre orders soon.

Previous week's recipes:

 • Yassa Shrimp • Chicken & Dumplings • Cream of Oyster Soup

Crabmeat Au Gratin

This recipe is from Lodge Cast Iron Nation is easy to prepare but fancy enough to serve at a white tablecloth dinner party. Prepared as directed it makes 4 rich entrees; if you wanted to serve it as a dip, bake it in a pretty, oven-safe dish and set it out with crackers, baguette slices, or warm focaccia.

Linda's Shrimp Dip

This is from Shrimp Country: Recipes and Tales from the Southern Coasts,  full of stories and recipes from the many cultures and communities you'll find in the coastal regions of the Southern US. This one can be served chilled, or hot and bubbly out of the oven, whatever suits the occasion.

Chicken Fra Diavolo

This is a weeknight recipe that you can make as "Diavolo" as you like because the amount of hot pepper flakes added to the sauce is up to you. Me, mo hotta mo betta, but I have to tone it down a bit for Jim. Make a crisp green salad and you've got a great dinner.