Our neighborhood crawfish boil was a huge success last weekend. The three sacks of crawfish were cooked to perfection, and the rest was set up as a pot luck, one of my favorite forms of entertaining for a big crowd. Those who cook bring their very best dishes, those who don't, bring plates, utensils, and beverages to share. Everyone pitches in to clean up, and gets a plate of leftovers to take home--win-win all around.

This week's recipes include a decadent  Creole shrimp and grits dish, one of my favorites. The crawfish-stuffed artichoke is completely on point, as both artichoke and crawfish season are in full swing. Rounding out the list is a cheese-stuffed, bacon-wrapped appetizer, including a tip on how to get crisp bacon without overcooking the delicate shrimp. Enjoy the 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

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

Creole Shrimp and Grits

This is a delicious recipe from chef Keith Frentz who, with his wife/partner, Nealy Frentz, own the exquisite restaurant LOLA in dowtown Covington on the Louisiana North Shore. Put this one into regular rotation, it's delicious!

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Crawfish-Stuffed Artichoke

We created this recipe for the magazine a few years ago; it had a starring role on the cover, that's how good the recipe is. Crawfish and artichokes are both in season right now; you might want to give this one a try.

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Cheesey Shrimp with Bacon

The trick with bacon-wrapped shrimp, or oysters, for that matter, is to cook the bacon most of the way through, then wrap it around the seafood you're grilling, skewer, and crisp it up. The seafood will be done to perfection, and the bacon will be perfect.

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