Chaurice is a spicy hot Creole Sausage often added to Gumbos, Jambalayas, and Red Beans & Rice. With a few modifications, you can easily make Chaurice at home without special equipment or ingredients. Freeze uncooked patties so that you'll always have the Taste of Louisiana in your Kitchen!

Making a real Louisiana Roux takes a bit of time, but is well worth it. Use a well seasoned cast iron skillet for best results!

Visiting our Cajun/Creole Forum is a fun way to learn more about the foods of Louisiana from folks all over the world. Our community is as diverse as the menu selection at your favorite Cajun restaurant.

Spice and rich, this easy sauce is a Creole Classic.

Looking for a new recipe for leftover roast or corned beef? Why not try Jeweled Roast Beef Hash? This savory dish can be served for breakfast, lunch, or dinner. Add a sprinkle of Cajun seasoning or hot pepper sauce to kick it up a bit.

This classic Creole sauce is the perfect summer accompaniment for grilled steaks. As a cool weather dish, use Creole Sauce as a braising liquid for round steak.

Hot chilies are "cousins" to green bell peppers, but they require special handling.

If you are looking for a delicious new dish to serve for brunch or even dinner, try my Cajun Breakfast Bread Pudding Recipe. It is made with sautéed vegetables, chunks of spicy Cajun sausage, eggs, and cheese. It can even be assembled up to 1 day before baking.

Cajun cooking should not be scorching hot! It is all about the blending of flavors. For extra heat, simply pass the hot sauce and let everyone add the right amount for their individual taste!

If you are looking for something different to serve with brunch, you won't be disappointed with Milk Punch. Similar to Eggnog, it is sweet, creamy and delicious.