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"VERY INEXPENSIVE.... AMAZINGLY DELICIOUS....PREPARES IN 20 MINUTES!
My sister makes this amazing recipe for large and small crowds. For such a simple dish, it always impresses. My husband does not like black beans... but he ate this to be polite and LOVES it now! My children were forced to try it and now ask for it by name."

Ingredients: corn tortillas, dried basil...

"Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural..."

Ingredients: green bell peppers, green onions...

"From March 02 Calgary Sun news paper. Looked so good I had to try it. It smells wonderful and was super easy to make."

Ingredients: cinnamon, yellow sugar, eggs...

"The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from Fields of Greens cookbook."

Ingredients: light olive oil, dry white wine...

"My copycat recipe for Popeye's "Bonafide" Spicy Fried Chicken."

Ingredients: salted butter, dill seeds...

"Gumbo is perhaps the signature dish, a cross cultural dish, of both cuisines, Cajun and Creole. Creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants while Cajun cooking is French cooking techniques on a host of new ingredients unknown from the Cajuns stays in Nova Scotia and France, exotic forms..."

Ingredients: andouille sausages, frozen cut okra...

"A Po' Boy is a traditional submarine sandwich from Louisiana. It almost always consists of a meat, usually roast meat or fried seafood, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center. The name "po-boy" is, of course, a shortened version of "poor boy." The name stems from the fact..."

Ingredients: French rolls, eggs, garlic...

"Beef stew served in potato skin "boats." Adapted from Paul Prudhomme's Louisiana Tastes. Don't let the long list of ingredients and instructions scare you; these are easy. I prefer to bake the pirogues, but I've also included the instructions for deep-frying. You can serve any stew or chili this way."

Ingredients: anaheim chilies, ground cumin...

"This recipe for Blackened Chicken has become one of my favorite recipes, and I'll definitely be doing it again. It's easy, and took only about 30 minutes from start to eat, which makes it great to cook when you've been working all day."

Ingredients: ciabatta, kosher salt, lettuce...

"This is a scaled-down version of the gumbo from the famed Blue Bayou restaurant in Disneyland. It's the best I have ever eaten. (Originally found on Grub Post.)"

Ingredients: diced tomatoes, gumbo file...

"This is my standard potato salad now because so many people have complimented it. Switch out the non-fat yogurt or mayo depending on your health/taste preferences. I really really like the combo. A bit lighter, but have the tang from the yogurt and richness of the mayo."

Ingredients: yellow mustard, pepper...

"I love this recipe, it's my combination of two recipes, southern fried chicken and cajun chicken. I love it and I hope you do too."

Ingredients: garlic powder, hot sauce...

"This recipe is from a local supermarket handout."

Ingredients: cider vinegar, olive oil...

"A variation of Cajun Alfredo, this recipe adds it's own little twist! The flavors are bold and delicious, and it is super easy to make."

Ingredients: bow tie pasta, dried basil...