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 ...

A melting pot of culture, Louisiana has been home to Spanish, African, French, and Native dishes that intertwined to become what we know today as Cajun and Creole cuisine. Jambalaya is possibly the ...

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 ...

From the 1984 Times-Picayune story about the publishing of "Chef Paul Prudhomme's Louisiana Kitchen" cookbook. Cajun Seafood Gumbo with Andouille Smoked Sausage Makes 10 main-dish or 20 appetizer ...

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.

A recent Associated Press story entitled "Secret ingredient from summer corn lifts Cajun maque choux" has left some readers irate. A description of Christopher Kimball’s recipe from his popular Milk ...

A thick, spicy pork sausage called andouille links together Louisiana’s River Parishes. An essential ingredient in gumbo, jambalaya and even seafood boils, andouille adds smoky depth to dishes across ...

One day, I’m going to get the nerve to make my own sausage. If I do, I know that I will make some andouille. As you may know, it is the sausage of my choice. It’s so easy to just pick some up at the ...