Cajun/5 recipes

Instead of having to tip the delivery boy, try this simple recipe that will have you making a delicious deep-pan pizza in no time at all!

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.

Fried Eggplant or Zucchini recipe

Another succulent beef dish that can be cooked in your crockpot while you're away from the kitchen.

Best Blackened Chicken recipe

Bring memories of the Windy City into your kitchen with this succulent beef dish.

Tired having steak everyday of the summer? This dish is sure to bring out the fun in a meal on a hot summer day!

A favourite served at Din Tai Fung gets a healthy make-over. Water spinach, commonly known as kangkong, is rich in fibre, magnesium, vitamins A and C and is very low in calories. Word of caution: do not eat it raw as it may carry parasitic cysts from the waterways that are its natural habitat.