Both the brown rice and the sausage replacements make this dish higher in fiber and lower in saturated fat, and these two factors that do not compromise flavor, but enhance a well balanced meal. Served with fresh cornbread muffins and some creamed spinach on the side, this meal was a hit with our guests on Saturday evening dinner this past weekend.
Entries Tagged as 'Creole'
Red Beans and Brown Rice
November 18th, 2008 · Comments Off on Red Beans and Brown Rice
Tags: Cajun · Creole · Entrees · Heritage · Recipes
Hot Roast Beef Po-Boy
October 28th, 2008 · 11 Comments
At the grocery late Sunday morning I bought a pound of thin sliced rare roast beef, a loaf of French bread and some Iceberg lettuce and tomatos for what would be his lunch treat at half-time while we watched the Saints game on CBS.
Tags: Cajun · Creole · Culture · Mardi Gras · Recipes · sandwich
Black and Bleu Chicken (Noir et bleu de poulet)
September 16th, 2008 · 16 Comments
I had the fortunate opportunity to highlight my Cajun Spice Blend and Finger Lickin’ Rub Blend at the NC Specialty Shops in Wake Forest, NC this past weekend and it was a blast. I want to especially thank my family and friends who came out and supported me during the demonstration and food tastings. And for those […]
Tags: Cajun · Creole · Entrees · Recipes
Chicken and Sausage Jambalaya
September 4th, 2008 · 10 Comments
I made this Chicken and Sausage Jambalaya on Saturday (August 30, 2008) as part of my weekend culinary extravangaza while we had guests in town for the Labor Day Holiday! This is my typical jambalaya preparation, and I actually documented it as I went along with pen and note paper so that it would eventually be recorded […]
Tags: Cajun · Creole · Entrees · Mardi Gras · Recipes
