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Showing: Andouille and Chicken Creole Pasta - Blackened Chicken

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Andouille and Chicken Creole Pasta

Submitted by: Michelle

Spicy andouille sausage and chicken are the starring attractions in this creamy mushroom sauce. Add some cayenne pepper if you like it even spicier!

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Andouille Sausage

Submitted by: Edward

Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.

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Angry Dan

Submitted by: Dan

HEY! Don't drink too many of these! Southern Comfort and cinnamon schnapps mixed with cola.

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Ann's Shrimp Etoufee

Submitted by: Ann Hinds

Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.

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Apple Praline Pie

Submitted by: Bev Higley
Provided by: Taste of Home

I've won a couple of first-place prizes at our county fair with this pie! See if it becomes a prize-winner at your house, too.--Bev Higley, Londonderry, Ohio

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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Authentic Louisiana Red Beans and Rice

Submitted by: Miami Beach

I grew up in Louisiana and love red beans and rice, these are just like I remember - red beans made with Cajun seasonings and andouille sausage. This is a great Sunday supper.

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Authentic, No Shortcuts, Louisiana Red Beans and Rice

Submitted by: Louisianagirl

Home Town: Mandeville, Louisiana, USA

Living In: Littleton, Colorado, USA

This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.

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Baked Fish Creole

Submitted by: Wilma Scott

A meal in itself when served with a green salad.

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Barlow's Blackened Catfish

Submitted by: Jeff Barlow

A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!

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Bayou Samburgers

Submitted by: Miss BeHavins's Haven

Not your everyday backyard burger, but a true celebration of summer! Right from Bayou Sam's Cajun Grill. Serve with Zapp's Cajun Chips Pecos Sweet cantaloupe, and well chilled black diamond watermelon hearts. Enjoy the summer while you can.

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Bean and Veggie Pitas

Submitted by: Renee Flott
Provided by: Taste of Home

Renee Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. 'My husband, Eric, loves it!' she writes. 'We like to top these sandwiches with a bit of shredded cheddar cheese.'

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Beef 'N' Black-Eyed Pea Salad

Submitted by: Bonnie Wittekind
Provided by: Taste of Home

'When I want a light yet hearty meal, I fix this refreshing main-dish salad,' says Bonnie Wittekind of Higley, Arizona. 'My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table.

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Beefy Corn Bread Casserole

Submitted by: Patty Boling
Provided by: Taste of Home

To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee

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Beignets

Submitted by: Regina

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

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Berry Shooters

Submitted by: Hollie

'Shots' made with fruity gelatin and triple berry vodka.

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Big Charlie's Gumbo

Submitted by: Eric Bernabe

A roux cooked to a deep reddish-brown is what gives gumbo it 's distinctive flavor. This gumbo incorporates andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew with okra.

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Big Ed's Cajun Shrimp Soup

Submitted by: Eddie

This hearty rice and shrimp soup is packed with vegetables and flavor.

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Billy's Favorite Smoky Collard Greens

Submitted by: Billy B. Hillbilly

Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.

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Blackened Chicken

Submitted by: Stephanie Kenney
Provided by: Simple & Delicious

This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. 'Plus there's plenty of extra sauce left over for dipping,' writes the Falkville, Alabama reader.

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