Sheppard-pie/30 recipes

Roman Pie 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.

Bob's Shepherd's Pie recipe

Always Loved Pie Crust recipe

Go to Pie Crust recipe