Ten days to Christmas! My sister-in-law texted me last night that I was hired to help her wrap presents next week, with the caveat of no pay but plenty of wine supplied. I'll take that! Last year I took packages of Camellia red beans, and frozen smoked sausage and tasso along with my recipe for red beans and rice for both our niece and nephew to make for their family. TSA had to inspect my bag because the dried beans looked like "pointy objects". The same thing happened a few years ago when I had half a gallon of frozen seafood gumbo, with crab claws in it. 

For this week's recipes, I picked a garlicky one-skillet chicken dish with a delicious pan sauce that's served over hot cooked rice. Next, Catfish Evangeline that's a favorite from Cajun country over in the south/central part of Louisiana. You could easily substitue redfish for the catfish, and shrimp for the crawfish, if you're planning a Feast of the Seven Fishes this year.  And finally, Cajun-style navy beans cooked in the Instant Pot.

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

Garlicky One-Skillet Chicken

This is a tasty, easy recipe perfect for a weeknight. It suggests serving the chicken with the pan juices over hot cooked rice, but it would be equally as good over buttered egg noodles or polenta.

Catfish Evangeline

This is a luxurious recipe, and take note that it greatly benefits from preparing the sauce a day in advance. That makes it a great choice for a dinner party; all you have to do is heat the sauce and quickly cook the catfish, with limited time in the kitchen. 

Instant Pot Cajun-Style Navy Beans

This hearty dish is perfect for a chilly evening, and your Instant Pot or other electric pressure cooker does a lot of the work for you. Leftovers freeze beautifully, banking a super-fast meal for a busy day later this winter.