I can't believe it's November, but here we are. Thanksgiving is 4 weeks from yesterday, and Christmas is less than 8 weeks away. Some my friends ride in Mardi Gras parades, and we've already started decorating their specialty throws—there are birthdays in January and February, so Mardi Gras will be here before we know it.

For the recipes this week, first up is a sweet garlic/ginger shrimp dish. You'll want to serve it over rice, ideally Japanese sticky rice seasoned with sushi vinegar, but the shrimp would also be great served as little hors d'oeuvres, skewered and arranged on a platter. 

Next up, a luscious spoon bread; as written it calls for Spanish chorizo, but I'd go with smoked sausage or andouille. It will be a great side dish for a holiday meal. And finally, a creamy white bean stew from Emeril Lagasse, made with smoked turkey that he uses to make a stock with then shreds into the final dish.

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

P.S. Just a reminder, my new cookbook will be out in time for the holidays and we will be taking pre-orders in just a few weeks. Drop me a note if you have any questions.

Previous week's recipes:

 • Instant Pot Chile con Carne • Baby Back Ribs • Shrimp Alfredo Bake

Ginger-Caramel Shrimp

The shrimp are brined in a simple solution for 20 minutes; put on a pot of rice and prep the remaining ingredients while it cooks. The recipe is from the excellent radio show The Splendid Table, on NPR. The recipe calls for the garlic and ginger to be diced; I use a microplane grater to prepare mine because that's the texture I prefer.

Spoon Bread

It's November, time to start planning holiday meals. A good spoon bread is a great side dish for any roasted meat, so save this one to your holiday file. I'd use smoked sausage, or andouille, in place of the chorizo, my personal choice.

Creamy White Beans with Smoked Turkey

This is an easy recipe to prepare on a day where you'll be around the kitchen for a few hours. There's not much hands-on time but you do need to tend it occasionally. If you have a pressure cooker, use it to make the stock; cook under high pressure for about an hour.