Savor the bold flavors of crawfish and alligator sausage in this authentic Cajun jambalaya. A spicy, hearty, and comforting ...

Makes 4- 6 servings. Recipe is by Holly Clegg. 1 (16-ounce) jar chunky salsa 8 ounces reduced-fat smoked sausage, diced 1 cup Louisiana crawfish tails, rinsed and drained 1 teaspoon dried thyme leaves ...

Get a taste of New Orleans without leaving your home with this po'boy sandwich. Here, chef Erick Williams stuffs spicy, seasoned-to-perfection shrimp, pickles, and lettuce inside crackly-crusted ...

This Cajun-style crawfish and Andouille sausage jambalaya starts on the stovetop, where you'll build the entire dish in one pot, then finishes up in the oven for an easy and perfectly-cooked meal.

Cajun food is the best way to spice up a boring dinner routine without much effort. You can keep it light with some smoky ...

Heat a large enamel-coated cast-iron baking dish over medium heat until hot. Add oil and smoke sausage; cook until browned, about 8 minutes. Add onion, bell pepper, celery, Creole seasoning, thyme and ...

Jambalaya is a one-pan meal that delivers a colorful bounty of flavors and textures in every bite. The medley features seared chicken, smoky sausage, caramelized vegetables and fluffy rice, simmered ...