Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks in one fell swoop.
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Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks in one fell swoop.
Red Beans and Rice: So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.
Cajun Shrimp and Sausage Pasta is a spice lover’s dream! Plump, Cajun-seasoned shrimp are seared and tossed with Andouille sausage and fettuccine
Chicken, Sausage, and Shrimp Gumbo is a Cajun-style stew that’s loaded with a variety of flavors and textures.
Use kielbasa as a substitute for linguica and chorizo, since Emeril Legasse now uses Italian sausage for this Tomato and Sausage Soup.
A hearty bowl of Hoppin’ John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security.
Recipe calls for converted rice.