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Melody's Corn Maque Choux

Submitted by: Melody aka Dumplin'

Home Town: New Orleans, Louisiana, USA

Living In: Prairieville, Louisiana, USA

Tender kernels of sweet corn cook with bacon, red and green bell peppers, and plenty of garlic in this traditional Creole side dish.

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Ke's Cajun (Dirty) Rice

Submitted by: akatenacious3

Home Town: Baltimore, Maryland, USA

This brown rice dish made with ground turkey gets a Cajun kick from onion, green pepper, and seasonings. Serve as a side with another Cajun dish, or just enjoy as a light supper by itself.

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Crawfish Cornbread

Submitted by: JERKIE3

This Cajun-inspired treat is somewhere between a cornbread and a casserole, and will pair nicely with a big bowl of jambalaya.

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Roasted Creole Potatoes

Submitted by: carina

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

Potatoes are roasted with andouille sausage in this delicious side dish!

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Cajun Spicy Potato Wedges

Submitted by: conrouss

Cumin, coriander, paprika, chili powder and turmeric are mixed into olive oil to give a great potato side dish for any meal.

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Cajun Corn and Bacon Maque Choux

Submitted by: YOYO78

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

Maque Choux (pronounced 'mack shoe'), a colorful dish of fresh corn, green bell peppers, chopped tomato, bacon, and green onions, is the traditional Cajun version of succotash.

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Chili Cheese Grits

Provided by: Taste of Home

This zesty dish is a real crowd-pleaser. It's great as a side dish and can also be served as a cold appetizer.

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Crab-Stuffed Potatoes

Provided by: Taste of Home

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

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Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.

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Southern Okra

Provided by: Taste of Home

This recipe dates back generations in my family. I enjoy it so much because I can use the fresh vegetables that are so abundant here in the South.

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Corn Bread Sausage Stuffing

Provided by: Taste of Home

I made this recipe over 45 years ago for the first pheasant I ever roasted--it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

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Fried Sausage Grits

Provided by: Taste of Home

My mother used to make a version of this recipe using hominy and salmon. One day I substituted sausage and grits and decided I liked it better than the original.

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Roast Chicken with Creole Stuffing

Provided by: Taste of Home

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

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Creole Seasoning Mix

Provided by: Taste of Home

Notes Marian Platt of Sequim, Washington, 'I make up this zippy blend to have on hand when a recipe calls for Creole or Cajun seasoning.'

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Creole Rice

Provided by: Simple & Delicious

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a 'second-day dish'.

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Cajun Fried Rice

Provided by: Simple & Delicious

Karen Combs of Union Bridge, Maryland puts leftover pork to good use as a side or main dish. 'The colorful combination is a family favorite,' she assures. It's a budget favorite, too, at 49 cents a serving.

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Red Beans and Rice Mix

Provided by: Taste of Home

Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package.

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Sweet N Sour Beans

Provided by: Taste of Home

This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas

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Cajun Rice Dish

Provided by: Taste of Home

A variety of vegetables makes this delicious casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.--Rose Kostynuik, Calgary, Alberta

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Classic Red Beans N Rice

Provided by: Taste of Home

We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.--Jackie Turnage, New Iberia, Louisiana