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Crawfish Dressing
This crawfish dressing is one of our favorite recipes. It goes great with fried turkey and makes a bunch. A combination of Cajun ingredients makes for a delicious dressing.
Billy's Favorite Smoky Collard Greens
Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.
Cajun Wild Rice
This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
Deep-Fried Turkey Marinade
This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.
Cajun Ponchartrain Sauce
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Cajun Chicken
These Cajun-style grilled chicken breasts can be served hot or cold as an entrée, on a Caesar salad, or in a sandwich.
Remoulade Sauce à la New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.
Andouille Sausage
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Dirty, Dirty Rice
Learn how to make dirty rice even dirtier with this recipe. Believe it or not, the first place I ever had dirty rice was at Popeyes. I'd never been a huge fan of liver, but after trying dirty rice, I started to crave it with even more "dirt" (liver, pork, and aromatic vegetables). While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Jo's Manicotti
A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!
Authentic New Orleans Red Beans and Rice
This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Cajun Blackened Catfish
This is a blackened catfish recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His friendly family welcomed me in many years ago, and we have swapped many Cajun and Creole recipes through the years.
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