Add Yahoo as a preferred source to see more of our stories on Google. A link or two of andouille is an essential flavoring for some of our favorite dishes, from red beans and rice to gumbos, shrimp ...

Chef Paul Prudhomme's andouille sausage was once made onsite at K-Paul's Louisiana Kitchen and shipped to restaurants around the country. Chef Greg Sonnier recalls making thousands of pounds of the ...

Getting your Trinity Audio player ready... Red beans and rice is one of the signature dishes of New Orleans, which explains why Louis Armstrong, perhaps the city’s best known ambassador, used to sign ...

1. Remove excess fat from the chicken pieces. Sprinkle 1 teaspoon salt and one-half teaspoon each garlic powder and ground red pepper over the chicken, rubbing the seasoning over both sides of each ...

Melt butter in a large skillet over medium-high heat. Add sausage, green onion and Creole seasoning and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp and cook, stirring ...

Add Yahoo as a preferred source to see more of our stories on Google. You’re probably familiar with what breakfast sausage and summer staples like brats and hot dogs taste like and we bet that you’re ...

One of my favorite crowd-pleasers is jambalaya, perhaps the most famous dish in New Orleans’ Cajun-Creole repertoire. If it’s possible, Big Easy cuisine is a melting pot, combining Native American, ...

Need a truly foolproof biscuit recipe? For these savory drop biscuits food instructor and caterer Chiqui Collier uses Pioneer Buttermilk Biscuit Mix. "These are not fragile biscuits," she said. "You ...