Rumor has it that they're finally harvesting Creole tomatoes. I'm going to take myself across the river to the Becnel produce stand tomorrow morning to stock up; my favorite of all the summer fruits and vegetables. I'll slice and eat at least 5 tomatoes every week that they're in season.

For the recipes this week I'm starting with an easy crawfish pie recipe Chef Darin Nesbit prepared for a cooking demonstration stage I produced a few years ago; it's easy and delicious. Next, a catfish dish that was developed by a 4-H team from Oklahoma -- it took first place in a cooking competition I judged a few years ago. And finally, a light and refreshing shrimp salad from Chef John Folse. Serve it as presented in a hollowed-out tomato, or on a crisp bed of lettuce.

Enjoy the 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

Last week's recipes:

 • Creole Shrimp and Grits • Galatoire's Shrimp Remoulade • Mexican Shrimp in Garlic Sauce

Crawfish Pie

A chef prepared this dish for me on a cooking demonstration stage in less than 30 minutes-- he had the crust prepared and chilled. It was absolutely delicious.

Southwest Okie Catfish

This dish was developed and prepared by the Oklahoma 4-H team for a cooking competition here in New Orleans a few years ago, and it took first place. All the components are delicious, plus it's healthy.! 

Shrimp Stuffed Creole Tomato Salad

This is a delightlfully light and refreshing shrimp salad. Chef Folse serves it in a hollowed out ripe tomato but it would be equally as good over a bed of crisp lettuce.