Kale Jambalaya

Jim has taken jambalaya to a new level with kale and brown rice. Continue reading →

Perre’s Creamy Italian Sausage and Pumpkin Manicotti

PERRE COLEMAN MAGNESS As I remember it, trick or treating is hard work.  Lots of walking, in what is invariably an uncomfortable costume, that heavy bag of candy and keeping your best manners on under all that stress.  But the promise of a seemingly endless supply of fun-size candy bars made it all worthwhile.  I … Continue reading →

Chicken and Andouille Étouffée

This recipe comes from Louisiana Cookin’ Magazine. MAKES 6 TO 8 SERVINGS 1/2 cup plus 1 tablespoon vegetable oil 1/2 cup all-purpose flour 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper Tony Chachere’s seasoning, to taste 1 pound andouille sausage cut in 1/2-inch slices 1 pound boneless, skinless, chicken … Continue reading →

Paul Prudhomme’s Andouille Dressing

Andouille Dressing MAKES ABOUT 12 CUPS Courtesy of Chef Paul Prudhomme   6 tablespoons unsalted butter, in all 2 1/2 pounds Chef Paul Prudhomme’s Andouille Smoked Sausage, ground (about 8 cups) 5 cups chopped onions 3 cups chopped celery 2 1/2 cups green bell peppers 1/4 cup minced garlic 7 tablespoons Chef Paul Prudhomme’s Magic … Continue reading →

Lance’s “LSU Tiger” Chicken and Sausage Gumbo

This recipe comes to us courtesy of Louisiana Cookin’ Magazine and has been adapted to our magazine. Using a roux prepared ahead of time will shorten your time in the kitchen so you don’t miss the game. Louisiana State University, Baton Rouge, Louisiana, 1909. Photo By Conneaut, O. (Public domain), via Wikimedia Commons. MAKES 6 … Continue reading →