Louisiana Kitchen & Culture

Louisiana Recipes in Mid June; BBQ Shrimp with Crab Stuffing, Chicken and Corn Maque Choux, Chilled Tomato Platter

2026-06-12T03:09:23Z

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June 12, 2026

We've just finished up our first year in Southern California, and are really enjoying it. This week the coast is seeing monster sets of waves coming in from the south, and the surfing beaches are hopping with excitement. Very interesting, nothing like the Gulf of Mexico I grew up on. Our beach here doesn't usually get much surf because of a protective jetty built around the harbor during WWII, but even we're seeing and hearing some decent waves. I've always loved the ocean, and am very happy to be living so close to it these days.

For the recipes this week, first up, a chilled tomato platter that has been a summer staple for years. The recipe is from the first Mexican cookbook I ever bought, more years ago than I care to recount. The author said she first came across the dish while visiting La Paz in Baja Mexico. I like it so much I included it in my cookbook.

Next, a one-pan chicken dish featuring a summer corn and ripe tomato maque choux. It's a simple recipe, but bursting with flavor. And finally, two of my favorite seafoods, gigantic shrimp stuffed with a savory crab cake mixture. They can be prepped a few hours in advance, making them a great choice for your next barbecue party.

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

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

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:

• Drum with Tarragon Butter • Meatloaf & Tomato Habañero Gravy • Mango Salad with Shrimp

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Chilled Tomato Platter My niece and her family are heading out to the Pacific Northwest for a long trip along the Oregon coast. She's planning to hit a lot of farmers markets along the way; I sent her this recipe for the hot days they'll encounter. It's such a favorite I included it in my cookbook.

	Chicken and Corn Maque Choux This is another dish that showcases fresh summer produce, with the sweet corn is at its peak and tomatoes are bursting with flavor. It's quite simple to make, but really delivers on flavor.

	BBQ Shrimp with Crab Stuffing The crab cake stuffing can be made and kept, refrigerated, for several hours; if you brine the shrimp while you prep and make the stuffing, you can go ahead and assemble the stuffed shrimp and refrigerate everything until you're ready to put things on the grill. (Almost) instant delicious appetizers!

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Happy June, Louisiana Recipes; Drum with Shallot-Tarragon Butter, Meatloaf with Tomato Habañero Gravy, Mango or Peach Salad with Shrimp

2026-06-05T03:09:45Z

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June 5, 2026

We splurged, calorie-wise, on fried chicken a while back and I threw the leftover bits in the bag with a rotisserie chicken carcass that was in the freezer. I made a pot of stock with it all yesterday in the Instant Pot. The stock was a little cloudy because of the breading but not nearly as much as I'd figured it would be; I guess because the liquid doesn't boil under pressure? Anyway, it tastes really good, so I'll continue saving the occasional fried chicken bone in with my other stock scraps. Waste not, want not... especially important these days.

For the recipes this week, first up, pan-seared mild fish are served over a bed of sauteed eggplant, shallots, peppers, and corn. The dish is finished off with a tarragon compound butter; I'll swap the tarragon for cilantro, dill, or parsley. No tarragon for me.

Next, meatloaf with a little Mexican flair; I thicken the gravy with a little flour, because that's the way my mother made tomato gravy. Serve it with mashed potatoes for a delicious meal.

And finally, an entrée salad; for me, peaches with shrimp and I add a little peppery arugula. On repeat all summer.

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

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

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:

• Brigtsen's Grilled Oysters • Emeril's Crab Cakes • Bread Salad with Grilled Shrimp

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Drum with Shallot-Tarragon Butter This is an easy recipe full of the flavors of summer. Use drum or any other mild white fish; you'll have a simple, elegant dinner on the table in no time -- and with minimal effort.

	Meatloaf with Tomato Habañero Gravy I love Southern food and I love Mexican food, so of course I love the cookbook Turnip Greens & Tortillas by Eddie Hernandez. The only thing I change in this recipe is to up the butter in the gravy to 3 tablespoons and lightly brown 3 tablespoons of flour in the butter before proceeding. I like it a little thicker.

	Mango or Peach Salad with Shrimp I walked by an amazing smelling stack of peaches at the grocery store earlier this week, and I have marinated frozen shrimp; may have to make this one this weekend. I like to add some fresh corn kernels to the mix, and a little arugula with the lettuce.

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End of May Louisiana Recipes; Chef Emeril's Crab Cakes, Chef Brigtsen's Grilled Oysters, Bread Salad with Grilled Shrimp

2026-05-29T03:00:05Z

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May 29, 2026

It's hard to believe, but Monday is the last day of May, leaving us just 3 weeks away from the official start of summer. Our tomato plants are producing, we got a good watermelon earlier this week, and the corn we grilled last weekend was sweet and delicious. Much as I like cozy soups and stews on cold winter days, meals centered around fresh summer produce are my favorite. Or at least that's how I feel today!

For the recipes this week, first up, grilled oysters a la the formidable Frank Brigtsen. I was lucky enough to do a photo shoot at his house one summer, and ate these fresh off the grill.

Next, Emeril's crab cakes with a fancy mustard sauce. Definitely appropriate for a dinner party, easy enough for a weeknight. Add a steamed veggie (double the mustard sauce for broccoli!) and a salad, and done.

And finally, a bread salad that Jim and I are currently obsessed with. I had it for dinner Tuesday night with shrimp left over from Memorial Day, stuffed in a fresh pita instead of bread in the salad, and finished it off for breakfast Wednesday morning; it will definitely be on repeat for a while.

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

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

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:

• Best Damn Chicken I Ever Ate • Easy Barbecue Ribs • Grilled Garlicky Shrimp

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Brigtsen's Grilled Oysters Chef Frank Brigtsen of the renowned Brigtsen's Restaurant grilled these up for me in his backyard one afternoon, and we strongly suggest you do the same for yourself one weekend soon!

	Emeril's Crab Cakes with Mustard Sauce This is an easy recipe that can be prepared and refrigerated up to 4 hours before cooking, making it a good choice for a dinner party. They're pan-fried for about 3 minutes per side and served hot, with the sauce and some pickles and onions for garnish.

	Bread Salad with Grilled Shrimp This is an easy recipe full of the flavors of summer. My basil plants are flourishing and we picked the first tomatoes this week; I think this is going to be supper Saturday night here.

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Memorial Day Louisiana Recipes; Chef Paul Prudhomme's "Best Damn Grilled Chicken I ever Ate", Easy Barbecue Ribs, Grilled Garlicky Shrimp

2026-05-22T03:08:05Z

May 22, 2026

Memorial Day Weekend is here, marking the unofficial start to summer, at least for me. We're planning a feast on Monday. I'm making the ribs linked below, we'll grill some corn, wings, a few skewers of shrimp, and a yet to be determined selection of sides. Viva la summer!

For the recipes this week, first up, Chef Paul Prudhomme's "Best Damn Grilled Chicken I ever Ate!" that I've shared here before, and forget about until summer rolls around. I need to get it into our dinner rotation in the next few weeks.

Next, my take on ribs; I parboil in advance, then coat them in a rub and refrigerate overnight. I bring them up to room temp then sear them off quickly on a hot grill; fall off the bone tender and full of flavor.

And finally, a simple recipe for shrimp skewers that work in a lot of ways. We'll serve them this weekend as a pick-and-eat appetizer, but they're very good with pasta, in a taco, on a salad, or with a steak for a surf-and-turf combo.

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

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

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:

• Paper Sack Catfish • Crab Stuffed Tomatoes • Braised Short Ribs

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Best Damn Grilled Chicken I Ever Ate!! That's how Chef Paul Prudhomme described this recipe. I've published this before, and someone inevitably writes so say, "That was indeed the best chicken I've ever made".

	Easy Barbecue Ribs These ribs are parboiled in seasoned water, then rubbed, covered, and refrigerated overnight (or up to 3 days) before being finished on a hot grill. They're fall-off-the-bone tender without having to tend a grill for several hours.

	Grilled Garlicky Shrimp This is an easy recipe that greatly benefits from an hour-long marinade in the fridge. They'll grill in just a few minutes; eat them straight up, stuff them in a taco with your favorite salsa, or grill them quickly while your perfect steak rests and serve them together for a spectacular surf & turf.

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Recipes for May in Louisiana; Paper Sack Catfish, Crab Stuffed Tomatoes, Braised Short Ribs

2026-05-15T03:07:58Z

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May 15, 2026

There's a Louisiana-style crawfish festival about ten miles south of me this weekend; I'm debating on whether or not to go. Jim doesn't like crawfish; I could have him drop me off and go to the bookstore while I eat to my heart's content. We'll see what the weekend brings.

For the recipes this week, first up, a dish from Martha Hall Foose featuring catfish baked in a paper bag (new, of course; you could use parchment paper).

Next, this is a must-make if good tomatoes are in the markets in your area. They're stuffed with crab and make a nice lunch or light supper. Or, use your imagination and adapt it to little cherry tomatoes for one-bite hors d'oeuvres.

And finally, a long slow braised pot of short ribs. The recipe suggests using them to stuff tacos, but my first choice would be to serve them over polenta or mashed potatoes, with good crusty bread for sopping up the sauce.

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

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

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:

• Crawfish Hash Benedict • Shrimp Tacos • Watermelon Margarita

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Paper Sack Catfish This clever recipe from Screen Doors and Sweet Tea by James Beard award-winning author Martha Hall Foose reimagines the classic en papillote technique for cooking fish, using the lowly paper lunch sack instead. The recipe calls for catfish, but any similarly-sized fish fillet will work just as well.

	Crab Stuffed Tomatoes This is an easy recipe from the classic cookbook Cajun Cuisine that makes a spectacular lunch or light supper when served with a crisp green salad. Select firm ripe tomatoes; I hope to find some at the farmers market this weekend.

	Braised Short Ribs These short ribs braise all afternoon until they shred easily; have your favorite taco toppings on hand and fold these into warm tortillas. Invite friends and never tell them that the stovetop braise did most of the work! You'll find this recipe plus more than 70 more in Tacos by Mark Miller.

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Mother's Day in Louisiana Recipes; Crawfish Hash Benedict, Shrimp Tacos, Watermelon Margarita

2026-05-08T03:08:34Z

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May 8, 2026

Old friends we've not seen in years are in town this weekend and we're meeting them for lunch Saturday. The weather's going to be fine and I have a reservation looking over the Redondo Beach marina. Sunday we're meeting family for a Mother's Day lunch, so a no-cook weekend for me.

For the recipes this week, I'm starting with a favorite, a crawfish hash with eggs benedict. Sub in shrimp if crawfish aren't your thing.

Next up, a delicious shrimp taco dish with versatile Pico de Gallo. Make a big batch of the pico and enjoy it with plenty of other dishes. And finally, for the sunny weather, a delicious watermelon margarita. I need to get this into rotation this spring and summer; it's really that good.

Enjoy the recipes, stay safe and healthy, and 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.

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:

• Fiery Glazed Chicken • Italian Barbecue Shrimp • Risotto with Crab and Shrimp

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Crawfish Hash Benedict This is a great choice for a Mother's Day brunch if you're cooking. The recipe specifies crawfish tails; feel free to substitute shrimp if you can't find crawfish tails. The shrimp will take a little longer to cook.

	Shrimp Tacos This recipe is easy and loaded with flavor. Plus it has a bonus recipe for Pico de Gallo, my BFF. I make it at least once a week; I eat it with tacos, tostadas, nachos, put a dollop in my black bean soup, mix it with a little crema to make a delicious salad dressing.

	Watermelon Margarita My friend Wendy, a cocktail whiz, stopped by a photo shoot many years ago and took charge when she realized we were trying to concoct this. She went home for her cocktail kit, which she keeps in an old-fashioned house-calling doctor satchel, and, after a few trial runs, settled on this recipe. It's delicious and refreshing make a big batch of the watermelon simple syrup and use the leftovers to make watermelon-infused lemonade.

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May Day Louisiana Recipes; Fiery Glazed Chicken, Italian Barbecue Shrimp, Risotto with Crab and Shrimp

2026-05-01T03:13:06Z

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May 1, 2026

My forecast says abundant sunshine, low, humidity, and afternoon highs of 70F. We'll be grilling this weekend, and watching the Congressional Cup this weekend. Chores, as per usual, but not too onerous. Perfect.

For the recipes this week, first up, fiery grilled chicken. Do invest the time in making the Abercrombie Sauce; it's good, and it will keep in the fridge for adding a little sweet heat to your grilling this summer.

Second, a delicious recipe for Italian Barbecue Shrimp, a dish invented at the request of a regular customer at Pasqual's Manale in uptown New Orleans. The sauce is seriously addictive, and requires plenty of French bread for sopping it up.

And finally, a decadent shrimp and crab risotto that's fancy enough for any dinner party. Add a crisp salad on the side and you'll have a wonderful dinner. Enjoy the recipes, stay safe and healthy, and 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.

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:

• Jazz Fest Crawfish Bread • Southern Fried Shrimp • Baked Stuffed Peppers

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Fiery Glazed Chicken This one takes some advance planning because you need to make the Chile Sauce at least a week before using to let flavors fully develop, but you'll have leftovers for another use, so it's worth the time. (Or, if there's a Trader Joe's near you, buy their Per-Peri Sauce.) The chicken is grilled, but could be prepared in a medium oven.

	Italian Barbecue Shrimp This is a New Orleans classic; there's not a scrap of actual barbecue sauce to be found in the dish. I invited a couple of hungry bachelor neighbors to join Jim and me for dinner one night and made a version of this; they declared it the best food they'd ever had. Make sure to have plenty of French bread on hand to sop up every drop of sauce.

	Risotto with Crab and Shrimp Some people say risotto is only appropriate for cooler months, I say good risotto is appropriate any time of the year. This one is decadent with shrimp and crab; add a crisp salad and you have dinner.

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Jazz Fest Recipes in New Orelans; Jazz Fest Stuffed Crawfish Bread, Southern Fried Shrimp, Baked Stuffed Peppers

2026-04-24T03:07:42Z

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April 24, 2026

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

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

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

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	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.

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Louisiana Chefs for this Week's Recipes; Chef John Folse's Catfish Puffs, Chef Emeril's Shrimp and Grits Cakes & Susan's Pasta Primavera

2026-04-17T09:08:27Z

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April 17, 2026

It's a girl! We have a great-niece on the way this fall. It's the first baby in this side of the family in 11 years, and the first girl in more years than my niece Cara would want me to publish here. She's also going to be the first grandchild for the mother's parents—as you can imagine, they're over the moon. Let the shopping commence!

For the recipes this week, first up, catfish puffs from Chef John Folse. They're addictive; serve with tartar sauce, cocktail sauce, or rémoulade; they'll go fast. Next, Emeril's shrimp and grits cakes-- I've eaten them at one of his restaurants, I don't remember which one, but I do remember that they were delicious. And finally, a pasta dish that's lightened up by adding lots of fresh vegetables right at the end. This is one I used to make on the regular; need to get it back into rotation.

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

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

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:

• Parm-Crusted Chicken and Asparagus • Crab and Shrimp Salad • Garlic Broiled Shrimp

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	John Folse's Catfish Puffs Next time you fry catfish, make a little extra, then make these airy puffs. They're addictive; you may find yourself cooking catfish just so you can make them!

	Emeril's Shrimp and Grits Cakes I've had the good fortune to eat this dish at Emeril's-- one of my favorites. Now, you can make it at home!

	Susan's Pasta Primavera I like a pasta with meat sauce as well as the next person, but I also love adding plenty of fresh vegetables to the sauce at the last minute. Plus, I don't feel quite so guilty shredding a little more cheese over the top.

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Happy April from Louisiana Recipes; Parmesan-Crusted Chicken and Asparagus, Crab and Shrimp Salad, Lemon-Garlic Broiled Shrimp

2026-04-10T03:07:54Z

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April 10, 2026

Jim's family has exciting news: Our nephew and his new wife are expecting their first child this fall! We got the news over Easter weekend, and are looking forward to a gender reveal party on Sunday. We haven't had a baby in the family in more than 10 years. I'm going to take my gingery spicy slaw and a batch of deviled eggs, and today I'm making a big batch of rich chicken stock that I'll freeze for them to take home-- an easy, nutritious meal isn't far away when you have access to good homemade chicken stock.

For the recipes this week, first up, an easy meal for spring featuring parm-crusted baked chicken with spring asparagus and a quick Sauce Maltaise to bring it all together. Next, an elegant shrimp and crab salad perfect for a luncheon, or a light supper. And finally, an old recipe from Pirates Pantry featuring lemony, garlicky broiled shrimp. Delicious.

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

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

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:

• Creole Shrimp and Grits • Cheesy Shrimp with Bacon • Pepper Jelly Glazed Porkchops

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Parmesan-Crusted Chicken and Asparagus An ideal spring meal for me! I love the tender, tasty asparagus flooding the markets this year and this easy meal makes the most of it. Get the chicken prepped and in the oven. Make a quick Sauce Maltaise while you boil or steam your asparagus. Plate everything up. Dinner in 30 minutes.

	Crab and Shrimp Salad This elegant salad is full of bright, fresh flavors, perfect for a spring luncheon or a light supper on a hot day. The fruit of choice is navel oranges, but it would be equally good with ripe mango or peaches.

	Lemon-Garlic Broiled Shrimp This easy recipe is in one of my favorite community cookbooks, Pirate's Pantry, from the Junior League of Lake Charles. Just make sure you use domestic shrimp, preferably Louisiana wild-caught shrimp, and have plenty of toasted French bread on hand for sopping up the sauce.

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Louisiana Easter Weekend Rcipes; Creole Shrimp and Grits, Cheesy Shrimp with Bacon, Rosemary Pepper Jelly Glazed Pork Chops

2026-04-03T03:10:12Z

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April 3, 2026

Easter weekend is upon us, and we're celebrating in an unorthodox way. Jim's family is coming over for a pizza party. I started pizza dough earlier this week, and will put out just about any possible pizza topping you can imagine, so that everyone can build the pizza of their dreams. My oven will accommodate 2 pizzas at a time, so it'll take about half an hour to get nine baked, but it's doable, and it's a lot of fun. The weather is going to be nice, and we should have a nice breeze here at the beach.

For the recipes this week, first up, a delicious Creole shrimp and grits recipe that's decadently delicious. Make it for a stunning meal. Next, cheesy shrimp and bacon skewers that work as an hors d'oeurve or can be served as an entrée. And finally, pork chops glazed with pepper jelly just before they come off the grill. Jim has to have his with a side of apple sauce.

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

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

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:

• Commander's Coconut Shrimp • Beef Fajitas • Easy Chicken & Dumplings

	Back in Stock! My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning. To order, call 504.208.9959 or CLICK HERE to order online. 140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

	Creole Shrimp and Grits This is a delicious recipe from chef Keith Frentz who, with his wife/partner, Nealy Frentz, own the exquisite restaurant LOLA in dowtown Covington on the Louisiana North Shore. Put this one into regular rotation, it's delicious!

	Cheesy Shrimp with Bacon The trick with bacon-wrapped shrimp, or oysters, for that matter, is to cook the bacon most of the way through, then wrap it around the seafood you're grilling, skewer, and crisp it up. The seafood will be done to perfection, and the bacon will be perfect.

	Rosemary Pepper Jelly Glazed Pork Chops This is for the grill; the chops are seasoned and dusted with a little corn starch, then grilled until almost done. Finish with the pepper jelly glaze, although we've used fruit jellies with great results, too.

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