My sister, my niece, and her wife are flying in later in the week for my nephew's wedding on Saturday. I can't wait to see everyone, and I'm happy for the young couple. It's going to be a whirlwind trip for my niece, but my sister will say for a few days.

For the recipes, let's start with a classic shrimp bisque from Broussards. It's not difficult to make, and it's oh so delicious to eat. Next, an easy Italian pork chop that begs for a little pasta served on the side. And finally, from The World Central Kitchen Cookbook, a recipe for a Puerto Rican-style chicken and rice that was prepared and served in bulk in the aftermath of Hurricanne Maria in 2017. The organization is hard at work feeding people in the wake of the hurricanes and floods here in the US earlier this fall. I highly recommend the cookbook, and the recipe!

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. Just a reminder, my new cookbook will be out in time for the holidays and we will be taking pre-orders in just a few week. If you have any questions drop me an email.

Previous week's recipes:

 • Seafood Stuffed Eggplant • Shrimp and Scallops Fettuccine • Italian Sausage and White Beans

Broussard's Shrimp Bisque

This is a classic shrimp bisque, rich and creamy. Whole shrimp in their shell are ground in the food processor then simmered in the soup to really infuse it with the essence of shrimp. It's strained twice before serving, leaving a silky smooth bisque.

Drunken Pork Chops

This Italian dish features pork chops simmered in tomatoes and a little red wine. Serve them with a little pasta on the side and a crisp green salad for an easy dinner.

Chicken and Rice: Arroz con Pollo

Chef Manolo Martinez, his family, and dozens of volunteers crewed a circle of huge paella pans-four feet in diameter, large enough to serve five hundred people each-and cooked pan after pan of arroz con pollo after Hurricane Maria hit Puerto Rico in 2017 as part of World Central Kitchen's efforts to feed the hungry displaced by the storm.