The weather has been  perfect  this week; rain for the weekend, alas for Jazz Festers. But I'm sure the local farmers will be happy to see it; we've had a fairly dry spring so far.

We had people over for dinner Wednesday night and I cooked a feast! Chicken kebabs and ground beef and lamb patties, with a delicious tabouleh, some hummus, fresh pita bread, and various dips, cheeses, and olives to round it out. I made enough I shouldn't have to cook for the rest of the week! That'll make a nice break.

For the recipes this week, I selected a delicious Creole-seasoned shrimp salad with an avocado ranch dressing, the classic Galatoire's Chicken Creole, and a chilled Cajun spiced shrimp recipe. It's put together in advance, perfect for dinner on a busy weeknight, or to get a head start on a dinner party.

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

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

March/April issue available now:
Subscribe here

Shrimp Salad with Creole Seasoning

This is an entree salad perfect for lunch, or for a light dinner on a warm spring day. The shrimp are seasoned with Creole seasoning, and it's dressed with an avocado ranch dressing.

Galatoire's Chicken Creole

This is a classic Creole recipe that is a locals-favorite. Use ripe summer tomatoes, making the sauce while the chicken roasts. Have plenty of fluffy white rice on hand for serving.

Cajun Chilled Shrimp

If you have a food processor or blender, now is the time to bring it out. Instead of whisking the marinade by hand, put all the ingredients for the dressing in the blender or processor and slowly stream the oil in while processing. You can get this done in the time it takes to bring your water to a boil; make this in the morning, refrigerate the shrimp all day, and dinner is all but don.