June has long been considered the best time of year to get married. In today’s world of elaborate weddings, I tried to think ...

Render Bacon until crisp add Onions and brown, add Chicken and Sausage and brown then add Celery and Bell Peppers 3-5 min. add Garlic, and Parsley 4-7 min add stock, Worcestershire, Liquid Smoke ...

For his jambalaya, he uses what he and my sister call the “Papa Bear Pot,” a beast of a dutch oven. Hey . . . the larger the pot, the more spectacular the presentation!

Rice is the most essential ingredient for jambalaya; without it, the dish would just be a Louisiana-style stir-fry of sorts. ...

My Creole jambalaya with chicken, sausage, and shrimp is just as scrumptious as it is South Louisiana legit, y'all! Browned Cajun trinity veggies, garlic, seasoned chicken pieces, and sausage ...

A Cajun jambalaya is brown with meat caramelized from the bottom of the cast-iron skillet, rice colored from the sauces it absorbs. Creole jambalaya is red with a tomato base.

Brown andouille: Add sausage to the pot, turning to brown, 1 to 2 minutes. Remove from the pot and place it with the cooked chicken. Again, do not clean out the pot.

The couple who got married and most of the guests were hard-working Cajun folks. They preferred a “stick to your ribs” kind of repast -- pork jambalaya, black-eyed peas, cabbage slaw dressed ...