During Carnival season in New Orleans, I love having a big pot of something on the stove. The goal: Folks can drop by before or after a parade and grab a bowl of something warm and filling. It might ...

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, ...

Jambalaya is a dish that was born out of necessity. Its original function was to create a filling and relatively easy meal out of whatever meat or seafood was on hand. This hearty, one-pot meal ...

Season both sides of the chicken and shrimp with salt and pepper. Then place each on the grill to cook through. Create diamond shaped sear marks on both sides of the chicken. In a saute pan, heat the ...

With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and ...

Shrimp & Andouille Jambalaya Risotto blends the creamy texture of risotto with the bold flavors of jambalaya, creating a rich and satisfying dish. It combines the slow-cooked comfort of Italian ...

During Carnival season in New Orleans, I love having a big pot of something on the stove. The goal: Folks can drop by before or after a parade and grab a bowl of something warm and filling. It might ...

Heat 2 tablespoons oil in a large sauté pan. Add onion, pepper, and celery and sauté a few minutes. Add remaining tablespoon of olive oil garlic, sausage. Cook another 2 minutes, stirring often. Add ...

1. In a Dutch oven, heat oil over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3 to 5 minutes or until vegetables are wilted. Mix in smoked sausage and cook 5 minutes. Add ...

Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove ...