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Red snapper is cooked with a Mexican-inspired mixture of tomatoes, jalapeno peppers, olives, and oregano, for a light but flavorful meal.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
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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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This is a tradition here in the South. Add anything you like to this basic recipe!