Happy St. Patrick's! I know many of you are still enduring cold and snowy weather, but in this part of the country, it's been warm for so long my cats are blowing their winter coats at a record pace. The weather is going to be lovely for the Irish Channel parade this weekend—I hope I catch all I need to add to my corned beef for corned beef and cabbage.

For the recipes this week, I have two old traditional Louisiana recipes, and a deliciously easy one for the grill. The Jumbo Shrimp Viola are from Chef John Folse. The shrimp are stuffed with a decadent crabmeat filling and baked. Next is the classic Creole Omelette from the world famous Galatoire's here in New Orleans. And finally, an easy recipe for fall-off-the-bone smoked short ribs. 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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Jumbo Shrimp Viala

From Chef John Folse, this delicious recipe for stuffed shrimp calls for jumbo sized shrimp, stuffed with a crawfish mixture. For best flavor, leave the heads in place. Once they're assembled, they can be covered and refrigerated for several hours, making this a good choice for a dinner party.

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Galatoire's Creole Omelette

This has been on the menu at Galatoire's for years, and is a favorite lunch item. Bonus- It includes the recipe for Galatoire's Creole Sauce, one of the Creole mother sauces you'll find a myriad uses for.

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Beer Smoked Beef Short Ribs

From Donald Link's excellent cookbook Down South, this is an easy recipe for a flavor-packed plate of smoked beef short ribs. I know some of the rest of the country is still in the throes of winter, but we've been grilling down here for weeks...  

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