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Last week, by a 3-to-1 margin, you liked the old Chicken Fricassee recipe (linked below right), so I pulled out some of my old community cookbooks and reached back into the archives for a selection of regional comfort food for this week's recipe selection. Any time you find yourself in a "junk" shop in small towns, or used book stores, make sure to browse the bookshelves and pick up copies as you find them; they almost always provide a few real gems that reflect the cooking of the community collecting the recipes.

These all skew toward the Cajun areas- Natchitoches from the northern edge of Cajun country, Lake Charles from the western edge, and LasRose, from the southern end of the region. For next year, we're planning a series exploring the cultural and culinary nuances across the various communities.

Tune in to the https://www.facebook.com/LouisianaSeafood/Louisiana Seafood Promotion and Marketing Board's  Facebook fan page at 7:00 p.m. on Wednesday, October 28, to watch as they crown the new King of Louisiana Seafood; meanwhile, they have lots of video on the page of the competing chefs preparing their luscious seafood dishes.

We're sending out subscription renewal notices, so keep an eye on your email inbox.

Enjoy the recipes below, and, as always, let me know what's on your mind. Wear your mask, wash your hands, and don't touch your face!

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!

August 2020
(click to read online)

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Seafood-Stuffed Baked Potatoes

From the old community cookbook Down the Bayou... and Back Again, this is the Cajun take on classic loaded stuffed baked potatoes. The original recipe calls for crawfish tails, but you can easily substitute shrimp if that's what you have on hand.

Natchitoches Meat Pies

From Cane River's Louisiana Living, published in 1994 by the Service League of Natchitoches, these meat pies are so popular in the Natchitoches area, there's a festival to celebrate them. They're easy enough to make, and can be frozen after shaping, so make an extra large batch so you have some on hand to fry up and eat whenever the urge hits you.

Bayou Chicken

This recipe specifically calls for crawfish, but shrimp or crab would work equally well. Don't be put off by the long list of ingredients- I watched a chef prepare it in 30 minutes, meaning no more than 45 minutes for us mere mortals.

Andouille Burgers

Make these tasty burgers for game day. Adding andouille to the mix adds a taste of the smokehouse without the actual smokehouse. This recipe is in our digital issue. When you transfer there double click the recipe to make it bigger and mouse over the right and left edges of each page to flip the pages.