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Sorry I missed you last week; the nasty summer cold that's been making the rounds caught up and took me out for almost 2 weeks. Avoid it like the plague if you can! Poor Jim hasn't had a home cooked meal in a while and I'm two weeks behind on housekeeping. It's been too hot to think about it, anyway.

For the recipes this week, first up is a family recipe from the Gibsons, a multi-generation shrimping family from south Louisiana. I accidentally made it with smoked gouda once, and it's as good as the original

Next, a hearty corn and black eye pea salad that's great to make in big batches and stow in the fridge. A cold salad is a welcome addition to a meal on a hot August day. And finally, chef Paul Prudhomme's classic blackened redfish. Chef Frank Brigtsen tells a funny story about Chef Paul handing him what he thought was burned fish, and it turned out to be one of the best things he'd tasted. Warning: Unless you have an industrial exhaust system in your kitchen, make this on the grill outside because it will smoke a LOT.

Enjoy these 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. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Shrimp Corn Dogs • Three Bean Salad • Devil Crabs

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Gibson Family Shrimp Ya-Ya

The Gibson family has been shrimping off the coast of Louisiana for generations, so it stands to reason they'd have some great family recipes featuring America's favorite crustacean. Tip: I once accidentally grabbed smoked gouda instead of regular; loved the added smoky flavor.

Black-Eyed Pea and Corn Salad

This is a great and substantial side salad for a sweltering August day. Serve it along something hot off the grill and ring the dinner bell.

Blackened Redfish

This is the technique developed by Chef Paul Prudhomme decades ago, and it remains as delicious and relevant today as it was in its heydey. You can use the technique on any firm fish fillet; the trick is to clarify the butter first, leaving the butterfat behind, and to cook it outside over a grill, because the smoke will be voluminous. It only takes a few minutes, so make sure the rest of dinner is ready to go before you get started.