Pork and Andouille Sausage Jambalaya

This nicely seasoned jambalaya, a rice-based dish similar to a low country purlow, starts with the classic trinity of vegetables, contains bacon, spicy andouille smoked sausage, and cubes of pork loin, and is baked to a fluffy perfection.

Pork and Andouille Jambalaya

We enjoy jambalaya year round down here along the coast because it's a perfect party dish and take-along for picnics, reunions and those potluck gatherings that still remain popular in the south. Sort of a deep south take on purlow or even a paella, jambalaya is a rice central dish, but from there it can meet with a wide range of ingredients – usually some kind of pork, shrimp or chicken, and often accented with andouille, a spicy smoked Cajun sausage.

Strips of round steak, slow stewed with tomatoes and vegetables and served over a bed of garlic cheese grits.

Grillades and Grits

Grillades and Grits {pronounced GREE-ahds}, found on the menu at debutante balls and definitely a staple at Mardi Gras, is a dish of smothered beef, slow simmered in a roux and tomato base, though the name literally translated actually means grilled. Made with just about any kind of beef, and sometimes even with pork or veal, I prefer to use inexpensive bottom round steak. Don't use a top round.

Cajun Shrimp Dip

A well loved Deep South appetizer spread or dip, made with small shrimp, quickly pan seared with oil and seasonings finely minced and blended with cream cheese and mayo.

Cajun Shrimp Spread and Dip

Cajun Shrimp Dip is such a delicious addition for any party or gathering.

It's great with tortilla chips, corn chips, crackers, or even spread on bread. Make it a day ahead if you can, because the flavor only improves, but try to at least chill it for an hour or so at the very least, letting it come to room temperature before serving.

Weekend Cocktails - Mardi Gras Milk Punch

Mardi Gras Milk Punch

Mardi Gras Milk Punch

Milk punch, in one form or another, is a popular adult beverage in the deep south during the winter months. An old fashioned drink that has been around forever, it is still enjoyed in many households from the Mississippi Gulf Coast up to the Delta, and is served at most every restaurant in New Orleans.  Thanks to the multitude of celebratory events of the season, including those surrounding Christmas, New Year's, and, of course, Carnival season, there are plenty of opportunities to enjoy one.

Usually served in the wee hours of the morning as a tummy soother following a long night of over-indulgence, a milk punch is intended to be slowly sipped to help pleasantly greet the sunrise of the morning after. It is rich and delicious, and like it's close cousin eggnog, a bit deceptive, so be careful. It is easy to forget it too contains liquor.

Mardi Gras King Cake with Pecan Praline Filling

A tender pastry dough, stuffed with a pecan praline filling, glazed and decorated with tinted sugars.

Mardi Gras King Cake

It's Twelfth Night - or it will be at sunset today. Yep. And... before you know it, they're everywhere! No matter where you go they will be in your face. You can't escape them. They scream at you from far and near. What am I talking about you say?

Plastic babies? In bags? With colored beads?

It must be ...

Creole Jambalaya with Chicken, Smoked Sausage and Shrimp

A big batch, oven-baked, Creole-style jambalaya containing chicken, shrimp and andouille smoked sausage.

Creole Jambalaya

Jambalaya, often made in this way with chicken, andouille sausage and shrimp, is a very common dish here in The Deep South and we tend to have it regularly, though every recipe you'll run across is probably a little bit different from the one before it.

Different methods, different ingredients, different seasonings. It's a very versatile dish and there isn't any one way that is the only way.

Stuffed pistolette rolls, baked or deep fried, crunchy on the outside, soft on the inside and filled with a creamy shrimp or crawfish sauce.

Baked Shrimp Stuffed Pistolettes

Lawdy mercy, are those good.

Remember those pistolette rolls that I made the other day? Well, I specifically set aside a couple of them so that I could make some stuffed pistolettes. And I gotta tell ya, those rolls are so darned good, it sure wasn't easy to keep any until I got around to these! When I make a batch of them they never last long. Thank goodness they are so easy to make!