Salmon scallops/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.

Scallops for Punky recipe

Easy Lomi Lomi Salmon recipe

A simple but scrumptious dish that's perfect to make when you don't have a lot of time to prepare dinner.