Our birthday feast last weekend was delicious and, as requested by several of you, I will share the recipes in the next issue of the magazine. Plan it for a couple of days when you'll have some help on hand if you're going to make more than one pound of pasta (we made 3) because getting it all rolled out and cut is a chore. Plus it was a lot of fun to spend a "girlfriend's afternoon" in the kitchen.

For the recipes this week, I went with a decadent, seafood-stuffed bell pepper with a crawfish cream sauce. You'll want to make the whole dish, but keep in mind that the cream sauce would make for an excellent bowl of fettucine or rice in a cream sauce. Next up is a Creole dirty rice that's more traditional around the holidays, but would be great with any kind of roasted meat. And finally, one of my favorite quick recipes, a garlic pasta with shrimp that comes together in a hurry.

Enjoy this week's recipes, stay safe, cool, 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

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Seafood-Stuffed Bell Peppers

This recipe comes from Jason Huguet, Chef/Owner of Steamboat Warehouse up in Washington. Bonus- it's got a crawfish cream sauce that would be excellent served over fettuccine or rice. 

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Creole Dirty Rice

Even though I'm not currently planning to host Thanksgiving this year, I'm still looking at holiday recipes, and I'm sure some of you are, too. Bookmark this Creole dirty rice recipe, although it'd be a welcome addition to a tailgate party or other gathering any time this fall.

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Garlic Spaghetti with Shrimp

This is a quick, super-tasty meal that's fast enough for a busy weeknight but elegant enough for a dinner party. I like to really load mine down with shrimp. 

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