Tags » Andouille Sausage

Shrimp and Grits

This is one of my all time favorite Creole dishes ever!  It’s a little more “spendy” than I can usually afford, but that only makes it more special when I can afford to make it.  313 more words

Dinner For More Than One

Old Mobile Red Beans & Rice

I realized I haven’t posted ANY recipes in awhile! Whoops!

This one is an old favorite. Red Beans & Rice is normally connected with New Orleans cuisine, which is appropriate because (History buff in the house!) when the Haitian Revolution began in 1791 the rich (white) sugar planters fled to the Louisiana coast – the OTHER largely French holding at the time – bringing with them red kidney beans from the Caribbean. 474 more words


Pan-Seared U-10 Scallops with Andouille Sausage, Spinach & Risotto

(Cooking time – 45 minutes, serves 5 or 6)

Friends came to visit a few days ago and informed us that one of them is allergic to garlic. 405 more words


Food Thickener: The Final Step in Making Gumbo

Struggling to make sense of the religious disconnect in the news, I tried to offset it with a food analogy that works – Gumbo. A stew that originated in the south, the Creole gumbo is a blend of several cultures (West African, French, and Native American) and culinary influences (Spanish and German). 621 more words


Christmas Jambalaya: A Family Tradition

For weeks, I have been deliberating back and forth about what recipe to share as my first official post of 2015. The holidays, of which now include Russian Christmas for me, have come and gone in the usual flash and flurry.  827 more words


Crawfish and Andouille Pizza

I wish this had worked out better.  I tried to carry the Cajun theme too far and made a sauce of celery, green pepper, and onions with a ton of garlic and butter.   65 more words