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Pinch and Swirl

☕️ Bite-Sized Sundays: A New Orleans dinner at home, starting with 45-minute Red Beans and Rice

Published about 13 hours ago • 1 min read

Happy Sunday, Friends.

This week: A New Orleans dinner two ways, one for a weeknight and one for company.

At the famous, though very affordable, Liuzza's by the Track in New Orleans, we ordered more than we could eat: Gumbo, étouffée, shrimp remoulade (I don't want to admit the whole list!). The dish I thought I'd be least impressed with was the red beans and rice, and it's the one that impressed me the most. I came home and made it my own (made in 45 minutes flat with canned beans and andouille sausage).

The simplest way I serve it is on a weeknight, with Skillet Cornbread and a Little Gem Salad. The beans are rich, and the salad's tangy dressing offsets that.

For a small dinner party, I add a few things. I have a rule that every guest has a drink in their hand, not necessarily alcoholic, within the first few minutes of arriving. It makes people feel welcome and puts them at ease. A French 75 is my pick for this menu, and Praline Pecans are out the second people show up. Then we start with Shrimp Remoulade.

The weeknight version

For a small dinner party, add

Is there a dish you ate on a trip and still make at home? Hit reply, I'd love to know.

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See you Wednesday ✨,

Red Beans and Rice

Skillet Cornbread

Little Gem Salad

French 75

Praline Pecans

Shrimp Remoulade

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600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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Pinch and Swirl

The best food happens at home.

The best meals don’t come from restaurant kitchens. They come from home cooks like you who take simple ingredients and turn them into something worth sharing. My specialty is making global cooking approachable, from beloved American classics to exciting international flavors. I create recipes that make it simple to cook memorable, restaurant-quality dishes, so you can feel confident and inspired in your own kitchen.

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