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I got good artichokes earlier this week, one of our favorites when they're in season. I generally cook them like Jim's mom taught me-- trim the stems (peel and cook them if they're not tough), trim the leaves, and stuff a good bit of Asiago cheese slivers between the leaves. I steam them, sprinkled with a little salt and pepper and drizzled with olive oil, for about an hour. We eat them just like that, but some melted clarified butter with some added lemon juice would be a great sauce to serve for dipping. Yum! 

For the recipes this week, first up, a nod to Jazz Fest that's kicking off this weekend in New Orleans: stuffed crawfish bread. You wouldn't believe the length of the line to buy this in the afternoon at the fest. Next, my favorite, fried shrimp; there's so much you can do with them. Eat straight up, use them to top a salad, fill a sandwich, fold into a taco or use to top a crispy tostada... So good.

And finally, a simple crowd pleaser: stuffed bell peppers. The recipe calls for ground beef, but feel free to substitute in your ground meat of choice. Serve a salad on the side.

Enjoy these 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

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P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • John Folse's Catfish Puffs • Emeril's Shrimp and Grits Cakes • Susan's Pasta Primavera

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Jazz Fest Stuffed Crawfish Bread

This is the first weekend of Jazz Fest - this stuffed crawfish bread is a perennial favorite at the fest. If you enjoy music, New Orleans local radio station WWOZ (owned by the Jazz and Heritage Foundation) is streaming their version of Jazz Fest all weekend. Click here to listen in while you whip up a batch of this deliciousness.

Southern Fried Shrimp

I have been craving a dressed fried shrimp po'boy lately; maybe I'll make one this weekend. Thankfully, a nearby specialty meat market carries Louisiana shrimp, and a local baker makes a good French loaf. It won't be the same without a New Orleans French loaf, but it will do in a pinch. Dressed, please.

Baked Stuffed Peppers

This is one of those comfort foods, and it doesn't call for any fancy ingredients. I'll swap out some of the ground beef for Italian sausage or ground pork; if you're in a healthier frame of mind, use ground turkey or chicken. Finely chopped mushrooms will add some beefy taste and welcome moisture to the dish.