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I am on the shores of Lake Michigan enjoying some much-needed R&R time with my friends from New Orleans. We have a lazy weekend planned, with good food and lots of fun. Then, I'm going to spend a few days in Chicago; I haven't been in a very long time, and am looking forward to seeing the sights. Top of my list is a visit to the Field Museum to see the dinosaurs. As a kid, we had an illustrated set of encyclopedias, and the edition with the dinosaurs automatically fell open at that section.

I'm planning on a messy experience with a Chicago hot beef sandwich, probably a Chicago style hot dog, and will hit up my friend Lauren for a list of must-visit restaurants. It's her home town.

For the recipes, first up, seafood-stuffed crabs. The seafood stuffing is delicious, and extremely versatile. Next, a simple recipe featuring plump shrimp in a sticky, garlicky sauce. And finally, a rustic shrimp bisque. I guess I'm in a seafood frame of mind this week.

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:

 • Parmesan-Crusted Chicken • Sausage and White Bean Gratin • Cajun Smothered 7 Steak

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Seafood-Stuffed Crabs

This recipe is great as is, but the stuffing mixture can also be used to stuff shrimp, chicken breasts, or atop a nice fillet of fish. Or, form into crab cakes, bake as directed, and serve with a poached egg on top with hollandaise for brunch! 

Plumped Ginger-Caramel Shrimp

This is from The Splendid Table's How to Eat Supper; the cookbook author claims a dinner guest actually licked her plate after finishing the meal. It's a simple recipe; just take care to watch carefully after adding the shrimp, as you don't want the garlic or the sticky glaze to burn.

Rustic Shrimp Bisque

From Melissa Clark's cookbook Dinner: Changing the Game, this is an easy, easy bisque recipe. Nothing finicky or fussy about it; it's thickened with rice instead of heavy cream. Make sure you have a good loaf of bread to serve with it.