Cajun recipe collection
that are low-carb
Barbecued Pork Chops
Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.
Andouille
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
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