It looks like we have a beautiful weekend in store and I have to say, after the initial adjustment to the time change, I love the longer evenings that daylight savigs time brings.

I intend to put something on the grill; I included a recipe for my favorite grilled artichokes here a couple of weeks ago and we've been enjoying those about once a week since they're in season. I'm roasting a chicken today for the magazine, so maybe a nice steak Sunday night. We're deep into planning a crawfish boil for next weekend, and festival season is in full swing, so I hope you're planning to get out and enjoy the weather also.

This week's recipes include shrimp, America's favorite seafood, Cajun hand pies, which I bet you didn't know you needed, and an old fashioned tetrazzini that you can make with just about any protein. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

P.S. Magazine subscribers - the Mar/Apr 2022 issue is in the mail, expect it in a week.

In the Mail:

Grilled Garlic Shrimp Fajitas

This recipe is from chef John Folse: "Fajitas are simple to prepare and quite tasty as a lunch or dinner item. The good news is that with so many ready-to-use products on supermarket shelves, including prepared guacamole and tortillas, there is no reason for you not to have fajitas often."

Mama's Cajun Meat Pies

My neighbor stopped by with hand pies one night earlier this week and they were SO good. She's Cuban, so her flavor profile was different than this, but but they still brought this recipe to mind, and I thought you might enjoy it.

Turkey (or chicken!) Tetrazzini

This is comfort food at its finest; use whatever protein you have on hand, or whatever suits your fancy. The ring of pasta here is for presentation; assemble as directed, or just mix everything together and bake it in a casserole.