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Get Pizza Rustica Recipe from Food Network
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John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Get Meatballs Recipe from Food Network
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This is a tradition here in the South. Add anything you like to this basic recipe!
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Get Sesame Chicken Salad Recipe from Food Network
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Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
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Get Ultimate Shrimp and Grits Recipe from Food Network
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This easy jambalaya is made all in one pot--your multicooker! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.