Cajun recipes

Just 5 ingredients yet this baked clam recipe is packed with Cajun clam bake flavors.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

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

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