While some of our readers are in blizzardy portions of the country, here in New Orleans we're topping 80 degrees, in shorts and flip flops, and grilling. Last night we grilled some spicy marinated chicken, made a fresh salsa, and folded the chicken into freshly homemade corn tortillas. This afternoon I'm grilling redfish on the half shell that my wonderful neighbor Doug caught and gave to me. One of the many benefits of running a recipe testing kitchen and having our Taste Buds stop by to sample and comment is that they reciprocate with bounty. There's a speckle trout in the freezer, and some Vaucresson Creole sausage-- both given to me by friends who love to cook also.

For this week's recipes, I've got shrimp and crawfish. The Bayou Stuffed Chicken is deliciously easy and full of flavor. The Lima Beans and Shrimp is an old recipe that's now doable year round with frozen baby lima beans, and the Chicken, Crawfish, and Sausage Gumbo puts a bit of gild on the lily.

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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Crawfish-Stuffed Bayou Chicken

This is an easy, flavorful recipe that was prepared for me in under 30 minutes on a cooking demonstration stage. Elegant enough for a dinner party, simple enough for a weeknight-- winner, winner, chicken dinner!

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Lima Beans and Shrimp

This is an old recipe, in years past prepared when the first butterbeans were picked from the garden. These days, with flash-frozen baby lima beans available in the freezer section of a well-stocked grocery store, it's a year-round staple.

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Chicken, Crawfish, and Sausage Gumbo

Crawfish are optional in this classic chicken and sausage gumbo, but splurge! They add som fancy to this favorite recipe.  

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