Jambalaya, Gumbo, and Étouffée
Does anyone think about anyplace in the world other than New Orleans when they think about Jambalaya, Gumbo, and Étouffée? For informaton and recipes, go no further!
Classic Crawfish Étouffée
Elegant and luscious, Crawfish Étouffée is a Cajun classic. Served over steamy hot white rice, this New Orleans favorite is at home on any dinner table! If you are unable to locate crawfish in your area, substitute peeled and deveined shrimp.
Gumbo z ' Herbes or Green Gumbo
Gumbo z ' Herbes or Green Gumbo is usually served during Lent and celebrating the fresh goodness of early spring greens. It is a delicious way to enjoy fresh green vegetables. It is a great way to use up hamhocks or a leftover ham bone from Easter dinner!
Ham, Chicken and Andouille Sausage Jambalaya Recipe
You can't go wrong with basic Jambalaya. This version is full of flavor, but not too hot.
A mouth-watering version of this traditional dish from Stephanie L. Ogle, BellaOnline´s African American Culture Host.
Paella - The Spanish Jambalaya!
Recreate the mood of a sultry Spanish night by serving a traditional meal of Paella and classic Spanish salad. Once you try Spanish Paella, you will know where Jambalaya´s roots are firmly planted! Add a dry red table wine and chunks of rustic crusty bread to dip in a puddle of plive oil.
Shrimp and Okra Gumbo Recipe
This 'roux' less gumbo thickens nicely with the addition of Okra. Serve this gumbo with lots of hot, crusty bread and a crisp green salad.
Shrimp, Chicken and Ham Pastalaya/Jambalaya Cajun & Creole Homepage | Editor's Picks Articles | Top Ten Articles | Cajun & Creole Site Map
My love of pasta and Cajun cooking inspired me to create Shrimp, Chicken and Ham Pastalaya. Although not a true Jambalaya, it contains all the delicious flavors this signature Cajun dish is famous for but with pasta instead of rice.
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