It's brisk in New Orleans this week, which is a nice change of pace. It's also full-on crawfish season in my world, as we work on our March/April issue, which always features lots of crawfish. Crawfish springrolls, dumplings, and crawfish queso all got tested out this week, and all were delicious. The test kitchen will be up and running all weekend too—Mardi Gras looms, and it can be difficult to get to some of the grocery stores from here once the parades start rolling.

For this week's recipes, I've got some favorites. Anyone who know me knows that a perfectly prepared cold shrimp cocktail dish is one of my summer staples; I was thrilled to come across the version below, which is more appropriate for a chilly winter night. Next up, a simple fried grouper sandwich, a real indulgence I opt for on occasion. And finally, a white bean and Italian sausage dish that I've been making for years, but it fell out of regular rotation a couple of years ago. I'm glad the thought of it popped back up- get a loaf of good Italian bread to slice, lightly toast, and serve on the side for a really tasty version of beans and toast.

Enjoy this week's 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

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Shrimp Cocktail for Dinner

In the summertime I love chilled shrimp cocktail for lunch, but on a cold winter day I'll take this pan full of deliciousness still hot. You start by boiling some eggs, then a selection of bite-sized veggies, and finally your shrimp; plenty of spicy cocktail sauce, thank you.

Fried Grouper Sandwich

Honestly, I love any kind of fried seafood on a sandwich, but especially the clean taste of grouper. I'd like extra dill pickles in my tartar sauce, and lettuce, tomato, and crisp slices of white onion.

White Beans with Italian Sausage

This used to be one of our go-to meals, but I'd kind of forgotten about it until one night this past week. I'd picked up a couple cans of cannellini beans, and I can always depend on getting good Italian sausage at our local Rouses-- we feasted and agreed to not forget about it again. I probably put more garlic in mine than the dish called for, and didn't add any stock because we wanted it thicker, just our personal preference.