We're all about Mardi Gras this weekend and I forgot to send the newsletter out yesterday. Better late than never, I guess. I have friends riding in Iris and Tucks today; I dropped off one batch of them uptown for their pre-ride party this morning, and will see them later today on the parade route. The weather's going to be beautiful; I need to remember to pack some sunscreen.

For the recipes this week, first up, an easy recipe for crawfish pie, particularly if you use prepared pie crust. The ingredients are cooked before the pie is filled, so baking time is just 30-40 minutes, long enough to brown the crust. Next, Crawfish stuffed bell peppers; I think I'm going to try this using big poblano peppers, because I love them so much. And finally, a classic recipe for collard greens and ham hocks. I love this dish and haven't made it lately; maybe one night next week. I have black eyed peas in the freezer; sounds like a good meal.

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

Previous week's recipes:

 • Seafood Stuffed Bell Peppers • Roasted Salmon and Potatoes • Crawfish Mac & Cheese

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Crawfish Pie

Chef Darin Nesbit cooked this on a cooking demonstration stage I produced years ago; it's fast and delicious. Make the crust from scratch as directed here, or use two prepared shells from the refrigerator aisle.

Crawfish Stuffed Peppers

This easy recipe combines shrimp and crawfish with the trinity; most of the prep work is done quickly in a food processor. Filling can be prepared in advance, then baked in about 30 minutes- easy dinner.

Collard Greens and Ham Hocks

Collard greens, cooked low and slow, are one of my winter favorites and one that I've not made recently. This is a classic recipe; make sure to pick the meat off the ham hocks and stir it back in the pot before serving. Hot cornbread required.