I did make pizza for the family last weekend, plus two extras to take to a jazz concert we went to with friends in a local park Sunday night. We ended up feeding most of it to the band; thumbs up all around.

For the recipes this week, I'm focusing on simple is better. First up, a hearty corn chowder with Andouille sausage from Cook's Illustrated; I'd use fresh corn because it's in season here. Next, a standard from Cajun country, essentially dirty rice. No need to save it just for holidays. And finally, a cold, crisp salad with shrimp and avocado, dressed in a Creole dressing. 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:

 • Butter-Poached Shrimp • Creole Beef Debris • Minute Steak with Gravy

Cajun Corn Chowder

This recipe was developed to be used year round and calls for frozen corn; if sweet corn is in season where you are, by all means substitute fresh kernels. I'd leave at least half the kernels whole, and simmer the corn cobs in the chowder for extra corn flavor. Discard the cobs before serving.

Cajun Rice

This is from the old, authentic cookbook Cajun Cuisine and is the perfect side dish for any feast. Don't save it just for holidays!

Avocado and Shrimp Salad with Creole Dressing

This is an entree salad featuring my favorite, shrimp. Dressed with a Creole dressing, it really fits the bill for a cool lunch or dinner on a hot summer day.