I got a great compliment from a customer this week. A gentleman called to order a second copy of my cookbook, My Louisiana Kitchen. Like me, he owns hundreds of cookbooks and spends a lot of time in the kitchen. He told us that he considers my cookbook to be one of the best that he owns, and that he'll be cooking from it for years to come.

That's really gratifying to hear; I put countless hours worth of work into developing my recipes over the years, then even more hours selecting the ones to include in this book. To those of you who've purchased a copy, thank you, and I really hope you're enjoying it. Drop me an email and let me know what you think!

Speaking of, for the recipes this week, I'm starting with an easy, creamy seafood lasagna, much to the horror from my "tomato sauce and cheeses only in lasagna" husband. Next, still in the cheesy seafood and pasta genre, Shrimp Alfredo with broccoli. And finally, a chicken paella recipe, with variations, that I've been making for at least 20 years. 

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. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

Previous week's recipes:

 • West Indies Crab Salad • Lemon-Oregano Roast Chicken • Crab, Shrimp, or Chicken Corn Chowder

Now Shipping!

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Makes a great Mother's Day gift!

Creamy Seafood Lasagna

Once this lasagna is assembled it goes into the oven and bakes, undisturbed, for about 45 minutes, making it a good choice for a dinner party. Round the meal out with a crisp green salad, steamed broccoli, and plenty of hot French bread.

Shrimp Alfredo with Broccoli

This simple recipe is packed with flavor; for optimum goodness, use fresh pasta (homemade if you have the time!) and a top-notch Asiago cheese. If you like your broccoli a little softer, add it a few minutes before you add the shrimp.

Chicken Paella

I've been making one version or another of this for a very long time. This is the base recipe and it's delicious as-is, but in the interest of one-pan dinners I often stir in greens of some sort and a handful of broccoli florets, or green beans, or chopped asparagus. I sprinkle my bowl with a generous amount of cayenne pepper, but we all know I'm a chili-head.