I don't know about you, but here in New Orleans, if "April showers" portend "May flowers", we'd better get ready for bounty. I've lost count of the rainfall so far this month, and there's more to come!  

For this week's recipes, I selected a very simple Alfredo recipe with shrimp and broccoli; a chicken paella recipe that I've been making in one form or another for more than 20 years; and a decadent, creamy seafood lasagna. My Italian husband believes that "real" lasagna has only marinara, pasta, and cheese, but I beg to differ. Enjoy the recipes below, 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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In the Mail:

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.

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.