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By Jostlori on September 3, 2013
"A yummy sounding breakfast from the Johnsonville sausage company. While this sounds like a great breakfast, it would make a perfect dinner, too, accompanied by a nice green salad."
Prep Time: 8 mins
Total Time: 28 mins
By Irishcolleen on August 30, 2013
"This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun..."
Prep Time: 45 mins
Total Time: 1 hrs 45 mins
By threeovens on July 25, 2013
By JackieOhNo! on July 23, 2013
By twissis on July 22, 2013
"This recipe is being posted for ZWT II & my source is cookinglouisiana.com. I love the intro! ... "Here in South Louisiana we're always taking the usual & making it unusually good. Homemade hamburgers are subject to this treatment! We'll twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time..."
Ingredients: liquid crab boil concentrate, steak sauce...
Prep Time: 20 mins
Total Time: 30 mins
By LifeIsGood on July 18, 2013
By Sue Lau on January 16, 2013
By Mommy Diva on December 28, 2012
"This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the..."
Prep Time: 10 mins
Total Time: 1 hrs 5 mins
By Annette in Texas on December 26, 2012
By A Messy Cook on December 12, 2012
"This is an upscale version of the Louisiana classic, steak grillades. Beef, bacon, onion, and bell peppers are tossed with peppy Cajun spice, then served over cheesy noodles and garnished with tomato and parsley…comfort food kicked up a notch! The recipe is from a Cuisine at Home magazine. I have not tried it yet, but when I do, I’ll be using turkey..."
Prep Time: 20 mins
Total Time: 40 mins
By Pierre Dance on November 17, 2012
"In the late 1960's I got this from a small Restaurant outside of Houma Louisiana. I remember I "oiled" the cook's vocal cords with a lot of cold Jax Beer to finesse the recipe out of him. About the only thing I've changed is re figuring it for the crock pot."
Prep Time: 30 mins
Total Time: 7 hrs 30 mins