Hard shell crab/30 recipes

Crab Filo Appetizers recipe

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.

Auntie's Chicken Casserole recipe

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Pie

Need a new kind of pie to take to Christmas dinner? Try this decadent dessert that will have everyone talking.