The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a ...

At first glance, it looks like a roast turkey on steroids. Slice into it and there’s layer after layer of meats and stuffings. It’s a glorious monster of a roast, a guaranteed showstopper at any ...

In a large saucepan, heat oil over medium. Add Andouille and cook until golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer Andouille to a plate and set aside. Add onion and ...

1. Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature. Mix the sausage with the ...

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 ...

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.