Brr! A significant portion of the US is going to suffering freezing temperatures and winter storms over the coming week--even here in balmy New Orleans, we'll have to move in plants for a few nights so they don't freeze. I intend to pick all my hot peppers over the weekend and make salsa. There's one lone tomato plant that just won't stop-- it's got several green tomatoes on it, so fried green tomatoes for dinner one night. Maybe I'll fry some eggplant to go along with it, while I've got the grease hot.

For the recipes this week, I kept the weather in mind, and also turn to the Instant Pot to streamline some classic dishes. First up, my go-to recipe for chicken & sausage gumbo. My neighbor, self-professed Dr. Gumbo, agrees that it's the real deal. Next, smothered okra and tomatoes with andouille and shrimp come together quickly under pressure. And finally, the epitome of comfort food, fork-tender grillades served over creamy grits. I might have to make some biscuits to go along with this one.

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

Instant Pot Chicken and Sausage Gumbo

This is my go-to recipe for this type of gumbo, and I'm going to make it next week when the temperature plummets here in New Orleans. I brown the sausage and remove most of it; the bit that I leave in gives all its flavor to the pot, which is a good thing for the pot! Adding the rest of it back in later means you'll have tasty sausage in the gumbo along with the super-soft chicken.

Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

This is an easy recipe that's guaranteed to please. Buy the best quality whole canned tomatoes you can find, and of course Louisiana shrimp and andouille sausage. Pass hot sauce at the table. 

Instant Pot Grillades

In addition to cooking beans, the Instant Pot excels at transforming tough cuts of meat into fork-tender, melt in your mouth morsels. I like to make it ultra-rich by cooking stone-ground grits in a mixture of milk and beef stock, and I generally add minced onion and garlic to the grits.