This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler!
We love this Cajun chicken and sausage gumbo so much we made it twice in ten days. After dinner, you will go to bed dreaming about it and wake up in the morning wondering how to justify it for breakfast. It warms the heart, the soul, and the belly. Thank you for sharing this, you’ve given us a new winter dish to look forward to making! –Kate
Baked shrimp can be prepared with the shell off, but I prefer to leave both the head and shell on to seal in the shrimp’s delicate flavor. It’s messy, yes, but worth it! I serve these shrimp with crusty bread or biscuits so I can sop up every drop of the sauce.
I made these Mardi Gras beignets the other night and shared them with my husband, my daughter, and my neighbor across the street. You couldn’t hear anything but the ooooh’s and ahhhhh’s of everyone’s tastebuds enjoying this sweet fritter. It was really easy and oh so heavenly. –Delia
This Cajun fried chicken recipe is bathed in buttermilk and turns out crisp, slightly spicy, perfectly deep-fried loveliness thanks to its Southern charm and Louisiana personality. Quite literally the best we’ve had.