Happy New Year! I hope you and your family had a peaceful, enjoyable holiday season. My sister flew down, and we spent Christmas Eve with Jim's family; amazing prime rib. Christmas Day, I had everyone over and we all made pizzas. The kids came in their pajamas; it was a fun day. This week, it's chilly here at the beach, so I made a big pot of beef stew. I'll have to make it again and measure ingredients as I go; I've been making it for so long it's basically muscle memory for me.

For the recipes this week, I'm starting with a weeknight staple, a recipe I make numerous times a year: white beans with Italian sausage. We like it so much I included it in my cookbook. Next, one of my all-time favorites: Ralph Brennan's New Orleans-style barbecue shrimp. It is NOT for a diet, but is well worth the calories on occasion. And finally, I'm thinking ahead to artichoke season, here in the middle of prime oyster season, and selected Emeril's artichoke and oyster soup. I included a few shortcuts in the description below.

Enjoy these 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

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • White Beans with Italian Sausage • New Orleans Barbecue Shrimp • Oyster & Artichoke Soup

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Instant Pot Chicken (or Turkey) and Sausage Gumbo

This is my go-to recipe for this type of gumbo, and I'm going to make it next week when the temperature drops back to seasonally appropriate. (I have on shorts today.) I brown the sausage and remove most of it; the bit that I leave in gives all its flavor to the pot, which is a good thing for the pot! Adding the rest of it back in later means you'll have tasty sausage in the gumbo along with the super-soft chicken. Oh, and I have turkey stock in the freezer, so if I can find some turkey...

Shrimp and Scallop Tostadas

Succulent shrimp and seared scallops are served atop a spicy mayo slathered crisp tostada. Top with your favorite salsa, ripe avocado, and pass hot sauce and lime wedges at the table. Plenty of napkins are required!

Shrimp and Corn Fritters

This simple recipe is one to have in your back pocket, especially if you keep your freezer stocked with frozen shrimp and corn. Per the recipe note, you can shape these as bite-sized appetizers or hors d'oeuvres, but as pictured, they're in larger portions. They'd be great as is, but also as a salad topper for a light meal, or turned into a sandwich with lettuce, tomato, onion, and a remoulade sauce.