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    You are in: Home / Cookbooks / Southern Delight
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    138 recipes in

    Southern Delight

    I will be going through my 'Zaar books and moving some recipes here, just to get more specific. This can include Cajun, Creole, Traditional, and Decadent. Hopefully, photos for all recipes, because I am visually tempted when it comes to recipes!
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    An easy version of popular Cajun dish that can be prepared in one pot. From US Rice Council.

    Recipe #18508

    4 Reviews |  By Aimee67

    After much experimentation, I finally hit upon a formula that produced a nicely spicy dish. I figured I'd better write it down immediately before I forgot what I did!

    Recipe #87314

    I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.

    Recipe #114406

    This is like a little taste of New Orleans. Growing up very near there, my Wife and her mother would make frequent trips into nearby New Orleans. This is one of the many dishes made at home by my mother in law, while my Wife was young. It's a favorite in our house. Maybe it will be a favorite in yours.

    Recipe #171861

    5 Reviews |  By KelBel

    Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

    Recipe #199894

    Wonderful!! You can bake the potatoes in the microwave if you prefer.

    Recipe #31365

    My family loves this. Very hearty.

    Recipe #31120

    A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!

    Recipe #47651

    4 Reviews |  By Bev

    This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!

    Recipe #51112

    This is a great seafood gumbo that is famous in Biloxi, Mississippi. It takes a while to cook, but it is well worth the time. It is good enough to eat as the main dish, or you can use it as an appetizer as well.

    Recipe #72834

    This recipe is based on another recipe I found on the internet. I made a few changes and added my own touches. It does take a long time, but it produces the richest flavor possible! I made a double batch of this last night and had 12 people over for dinner. They all declared that it's the best gumbo they have ever had!

    Recipe #85636

    3 Reviews |  By Pagan

    This recipe is from My mother's very own "Tried and True" recipe book. It's the absolute best gumbo recipe I've ever tasted. I've never had gumbo in any restaurant which could compare with this one. She got it from My "Aunt" Corrita in New Orleans. Also, it's perfect when working a water spell. Be sure to dish up a bowl for the Gods when you use this.

    Recipe #105437

    The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

    Recipe #109785

    From Southern Living 1981, this recipe makes a delicious pot of gumbo. I love the flavor combination of the doves and sausage.

    Recipe #122752

    This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.

    Recipe #127197

    My mother taught me this simple authentic gumbo. This is how her mother made it in poverty stricken Cajun Country. It is very simple and tastes excellent.

    Recipe #137801

    Saw this on Paula's show. It is excellent!

    Recipe #154719

    Roux – The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both.

    Recipe #185478

    While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.

    Recipe #198851

    This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.

    Recipe #203245

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