The heat here in New Orleans is unrelenting, plus with humidity on top of the heat, we're seeing "feels like" temperatures well over 100F every day. I like to bake bread, and my favorite recipe calls for starting out with water that is 80F; the tap water was hotter than that. I had to add an ice cube to get the correct temperature for mixing the starter. Crazy!

For the newsletter recipes this week, I'm ignoring the heat. First up, easy grilled shrimp skewers brushed with my favorite, Spicy Chile Crisp, with additional chile crisp passed at the table. It includes a quick coleslaw; I'd be tempted to wrap the two up in a warm tortilla and call it a meal. Next, an "en papillote" technique from award-winning chef and cookbook author Martha Foose using brown paper lunch bags and catfish. And finally, a decadent creamy Tuscan chicken and pasta dish that is reminiscent of the Marry Me Chicken craze from earlier this year. 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:

 • Redfish Courtbouillon • Rustic Shrimp Bisque • Louisiana Peach Cobbler

Chile Crisp Shrimp Skewers

If you've not discovered the magic of spicy crunchy chile crisp, you're missing out. These days there are a lot of versions on the shelves, but my favorite is still the one from Laoganmao, aka The Grumpy Lady. In this recipe, the shrimp are lightly brushed with the condiment before grilling, with additional chile crisp passed at the table, so the diner controls the heat level.

Paper Sack Catfish

Everyone says we should be eating more fish, but for some of us, cooking fish is intimidating. This recipe from award-winning cookbook author Martha Hall Foose is fool-proof, has a very impressive presentation, and is delicious. Wild-caught catfish is best, but farm-raised from a reputable source is a viable option.

Creamy Tuscan Chicken Pasta Bake

Comfort food at its finest. Creamy sauce, delectable chicken, sun-dried tomato, and a handful of healthy spinach to creat a dish worthy of a dinner party.