Salsa/30 recipes

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.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

An easy and lean chili that uses pork "the other white meat" instead of beef.

Old Ebbitt Grill's White Bean Chili recipe

Salsa Peanut Chicken recipe