|
Chicken JambalayaJambalaya is a Louisiana Creole dish of Spanish and French influence. It may have been created in Louisiana and may have its origins in Spanish paella, even the French have a similar dish called jambalaia in Provence, southern France. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by… |
2 votes
7905 views
|
|
Buffalo Wing Wanna Be (Hot Wraps)This is adapted from a recipe in Cuisine magazine seven years ago. A less guilt and lower fat alternative to fried or oven roasted wings. They make for fun finger food and can be used on game day as an appetizer while watching the big football game. To make a complete meal add an interesting side dish. The addition of honey and… |
2 votes
2610 views
|
|
Biscuits and GravyThis gravy is practically a must in most southern kitchens. It is called by many names, sausage gravy, sawmill gravy, white gravy. It is similar to the one served at the Cracker Barrel restaurant and made in so many southern kitchens. At first, I thought, this is too simple a recipe to post. Everyone knows how to make gravy,… |
5 votes
19892 views
|
|
Red beans and riceI've adapted this recipe from a number that I have used in the past. You can deviate from this and it is still delicious! Normally, I serve this with a jerk marinated chicken or pork, but it also goes well with grilled fish, steak and many other treats. If you serve it with something that isn't spicy, try adding some of the spices… |
47 votes
77575 views
|
Cajun and Creole Kitchen
Cajun and Creole flavors, ingredients, recipes from Louisiana and the world.
