I want you all to know that I did make a big pot of chili, bought some Fritos, and assembled Frito Pie, per the directions on last week's newsletter. It was delicious and Jim is reliving his childhood with chili cheese dogs using the leftovers this week. The chili was my own concoction. It was awesome and I kind of wrote the recipe down as I went along; chili isn't something I'd normally include in the magazine but I might make an exception for a later issue so let me know if y'all are interested. It did have beans in it, because my mom always put beans in hers. (Same reason I put  tomatoes in my seafood gumbo.)

There will be no Mardi Gras parades this year, alas, but New Orleaneans are celebrating Yardi Gras -- decorating their houses like Mardi Gras floats. There will be photo albums eventually, and I'll provide links as I come across them; meanwhile we're eating king cake with abandon.

Enjoy the recipes below, 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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November/December 2020 In the Mail; if you're a PAID subscriber and would like a link to the digital edition, email me.

Emeril's Seafood Paella

This classic seafood rice dish has shrimp, clams, and mussels, which all lend distinctive flavors to the dish. Smoked paprika is essential (if this is a spice you don't have in your pantry, you should). Once the prep work is done (and most of it can be done well in advance) the dish comes together quickly, making it a serious option for a fancy dinner on a weeknight.

Chicken Croquettes

Variations of these croquettes are served in mom and pop restaurants all over southwest Louisiana. They can be prepped up to the point of dropping them in hot oil up to a day in advance, making them a great option for a snack while you're loafing on the couch watching the Saints win.

Chef Paul Prudhomme's Stuffed Bell Peppers

This is the legendary chef's take on stuffed bell peppers, with a Southwestern flavor. These can be made in advance up to the point of baking; let sit at room temperature for about 30 minutes, and/or plan to increast the baking time if the stuffed peppers are chilled.