North & South America recipe collection
that are low-carb and ready in 1 to 4 hours
Algonquin
American
American Civil War
Amish
Argentina
Brazilian
Cajun
Canadian
Caribbean
Chilean
Columbian
Cree
Creole
Cuban
Ecuador
Elvis
French Canadian
Gangsters
Garrett
Georgia
Ghirardelli
Hawaiian
Jamaican
Kentucky
Maine
Marinique
Mayan
Mennonite
Mexican
Mohawk
Myan
Native American
New England
New Orelans
New York
Ojibway
Okanagan
Pennsylvania
Peruvian
San Francisco
Southern Living
Tex-Mex
Texas
Tuscarora
Venezualan
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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