A link or two of andouille is an essential flavoring for some of our favorite dishes, from red beans and rice to gumbos, shrimp boils, and jambalayas. Cajun gumbo is the tomato-free version of this ...

We may receive a commission on purchases made from links. Every host needs a recipe for a really good appetizer. Served at a time when guests are hungriest, appetizers are arguably the most important ...

The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn. Naturally sweet kernels are in delicious balance with a savory mix of vegetables and crawfish.

Don’t be intimidated by dry beans. They are so affordable and healthy, it’s worth learning how to use them. And that isn’t hard. Place your dry beans in a large stockpot or bowl, add enough cool water ...

The French Provencal dish ratatouille is made with late-summer vegetables, including eggplant, zucchini, bell pepper, onion, and tomatoes. Some cooks saute each vegetable separately, but it's much ...

For the past two days we’ve been getting to know the chefs behind SmartKitchen, an online culinary school designed to bring the culinary arts into your kitchen at home. Chefs Eric O’Neill and Perry ...

One of the people Lidia met while making her special Flavors That Define Us was Toyin Alli. Alli's recipe, 'Chicken 'n Beef Andouille Sausage Gumbo' was one of the dishes served at the celebratory ...

There's an autumn chill in the air and in our home we are welcoming the return of comfort food. For us this means hearty baked pasta casseroles, pot roast with mashed potatoes, roast chicken, and soup ...

Although they share the category of “sausage,” there’s a huge difference between the flavor of the protein in a ballpark hot dog, a deep-dish Italian sausage pizza, a chorizo and cheese quesadilla, ...

In a large saucepan, heat oil over medium. Add Andouille and cook until golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer Andouille to a plate and set aside. Add onion and ...

I love this recipe because pretty much all grocery stores stock sausage and chicken. So pretty much, everyone can make this simple yet awesome Cajun stew. Technique tip: Get the oil hot for the roux ...