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"This is a different version of Jambalaya. Its very delicious and so easy to make.Perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each."

Ingredients: crab, zatarain's jambalaya mix...

"This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with..."

Ingredients: light olive oil, oranges...

"Found on the crockpot site. I'm going to try it using my Double Dipper unit."

Ingredients: cream cheese, evaporated milk...

"I got this out of my mother's cookbook. It is so good y'all have to try."

Ingredients: crackers, cream cheese...

"I got this recipe from a Johnson City, Tennessee cookbook that their local senior citizens put out. This is excellent spread on crackers! The recipe does not give how many servings and I can't remember how much it made for me. Cook time is how long to chill."

Ingredients: pepper, cream cheese...

"Wonderful for parties or just small get togethers. Chill time is not included in prep. time."

Ingredients: cream of mushroom soup, shrimp...

"An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Christiane Fisher of Chez Daniel, featured in The Louisiana New Garde television series. The nutritional information is skewed because the crepes batter yields much more than two servings."

Ingredients: creme fraiche, brie cheese...

"An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate."

Ingredients: crawfish, creole mustard...

"A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate."

Ingredients: corn, lump crabmeat...