Blog Archives for tag trilogy
‘Slow Cooker Red Beans & Rice’
On this fine Mardi Gras day, you should embrace the spirit of the festivities and cook a classic Cajun or… Continue reading »
‘Collard Green Creole Dirty Rice’
This recipe for dirty rice is a hit both with my clients and with our dinner table guests. Fluffy white… Continue reading »
Red Beans & Rice with Garlic Sausage
The sausage you choose to add into a classic dish like red beans and rice can make all the difference…. Continue reading »
Turkey, Andouille & Shrimp Gumbo with Okra
It all starts with a roux. That illusive thickening agent made from equal parts oil and flour, cooked slowly until… Continue reading »
Stewed Okra & Tomatoes with Andouille
You really can’t go wrong with a classic Southern dish like this one. Fresh okra and heirloom tomatoes straight from… Continue reading »
Quick & Easy Red Beans & Rice
My version of the Cajun classic, red beans and rice, is perfectly spicy and healthy—and did I mention comes together… Continue reading »
‘Andouille Deviled Eggs’
Brilliant! I don’t know why this never occurred to me before; of all the versions of deviled eggs that are… Continue reading »
Classic Seafood Gumbo
It all starts with a roux. (And a hankering for a soul-warming bowl of Classic Seafood Gumbo and a wedge or… Continue reading »
‘Spicy Smothered Shrimp’
Similar in taste to a classic shrimp creole, this delectable recipe for ‘Spicy Smothered Shrimp’ is filled with tender shrimp,… Continue reading »
Chicken & Andouille Étouffée
An etouffée is a classic Cajun or Creole smothered dish. A velvety, rich sauce studded with trilogy that usually contains… Continue reading »