Very tender and out of this world.
This recipe was given to me by my Mother who lives on the Mississippi Gulf Coast. I have to throw a party each time I make this, it needs to be shared with others! Serve over rice and garnish with parsley and green onion.
A Southern dish that has been sharing the supper table for years. This rice dish will have you coming back for more. Here in the Northwest people ask me all the time "What is Jambalaya?" I reply saying it is seasoned rice with your favorite type of meat.
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
Ground Sirloin burgers dry rubbed with a blend of seasonings, topped with Mexi Ranch Dressing, sauteed peppers and onions, colby jack cheese and served in a toasted tortilla.
A Cajun ground beef burger with Buffalo wing and bleu cheese flavors added.
A thick, spicy steak with bold flavor. Cajuns originally came from France, so it's no wonder they imagine such amazing food. Inspired by Austin Nielson's "Garlic Creole Marinated Flat Iron Steak."
The flavor of Louisiana meets the flavor of Kentucky in these easy meatballs.
The best jambalaya in the south.
A delicious casserole full of flavor that will keep you coming back for more.
Ever feel fried rice is kind of blah? Pick up this secret ingredient and start craving your fried rice once again.
Here's a wonderful and easy recipe for chicken gumbo. I've combined the best of ingredients from other gumbo recipes and have come up with this version.
This is one of my favorite spicy chicken dishes. The colorful blend of a rice bed speckled with colorful peppers topped with a Cajun-seasoned chicken breast and smothered with a golden bayou sauce is not only a pleasing presentation, but very delicious. It's a four-part recipe, so see footnote for timing.
This recipe is quick, easy, and perfect for the person in your house who enjoy spicy food! Depending on the quality of the peppers this recipe can be VERY spicy! If you would like to add a bit of flavor feel free to add a splash (1 teaspoon) of your favorite barbeque sauce!! Serve and enjoy! Better yet, serve, neglect to tell guests about the overwhelming spice, and then laugh while they eat it!
These deep fried chicken wings have been coated with a slightly spicy Cajun concoction for the best hot wing flavor!
From a campfire on the bayou to your table. This easy chicken in a skillet will fill your kitchen with amazing smells, and later your mouth with big, spicy flavor.
A pizza just for chicken lovers, with creamy alfredo as your sauce and the chicken-friendly flavors of bacon and Cajun seasoning.
A huge batch of this Cajun favorite with four types of meat: Chicken, ham, kielbasa and shrimp. The reason you make a big batch is so you won't run out. This jambalaya is so good, that could be a bad situation.
A seafood-less version of this Cajun classic for those folks who prefer their dinners to be a land-only affair.
Patties with major flavor, thanks to the triple threat of onion, celery and carrot, plus a heap of Cajun seasoning. Serve with Creole mustard as a condiment, if you can get your hands on it.