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I fly out to Chicago next week to meet some of my New Orleans girlfriends for a long weekend at a lakehouse. I'm really looking forward to the trip, and seeing them; it's been almost 16 months! I'm going to ask for Camellia red beans and blackeye peas. They're the best. When I get back, I'm going to start cooking to fill up my nephew's freezer so they'll have easy, delicious meals on hand for the first weeks after the baby comes.

For the recipes this week, first up, an easy Parmesan-crusted chicken dish that cooks in a hurry; the original recipe calls for asparagus with the sauce, but broccoli is a great substitute if you can't find fresh asparagus.

Next, a sausage and white bean gratin; use whatever sausage you want. It'll be good. And finally, an old fashioned Cajun smothered 7 steak in tomato gravy. I'm equally happy serving it over grits, rice, and/or buttermilk biscuits. I'm ready for some cooler weather and some comfort food. Reminds me of my mom's tomato gravy and biscuits.

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

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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:

 • Seafood Boulettes • Grilled Shrimp, Corn, and Avocado Salad • Fish and Squash Packets

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Parmesan-Crusted Chicken

This is a quick recipe because the chicken bakes at high heat; the panko Parmesan coating is going to crisp up nicely. Tender asparagus is a little hard to find this time of year, so sub in broccoli or green beans if you'd like.

Sausage and White Bean Gratin

This is an easy, tasty recipe; as written, it calls for Italian sausage, but I sometime substituted coarsely chopped smoked sausage for more of a flavor of Louisiana. You can also swap out chopped collard or mustard greens for the spinach.

Cajun Smothered 7 Steak

This recipe is from my friend Debbie Guidry Gautier, one of the best Cajun cooks I know. Inexpensive cuts of meat are well seasoned and braised until fork-tender in a gravy; serve over hot cooked rice, grits, or with buttermilk biscuits.