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Cajun/Creole

Cajun Risotto

Cajun Risotto

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

Summer Gumbo

Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.

Mixed Greens

Mixed Greens

You can find a mix of hearty greens in just about any typical African, Caribbean and southern American meal. Being from the South, I became accustomed to seeing the bottle of vinegar with chile peppers settled at the bottom on the table next to the salt and pepper and a condiment called chow chow pickle. These condiments were used to kick up your greens. You will find these add punch.

Louisiana Greens and "Sausage"

Louisiana Greens and "Sausage"

A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens.

Curried Mango in Avocado

Curried Mango in Avocado

For a dramatic serving presentation, select the largest avocado you can find. This becomes a substantial luncheon entrée or elegant first course for dinner.

Cajun-Style Rice

Cajun-Style Rice

Inspired by Louisana’s popular Cajun dish of “dirty” rice, this variation has all the potency and flavor you could expect but omits the pork and the chicken livers, which traditionally give the dish its characteristic color. Perfect accompaniments are hot cornbread and baked pears. Minted iced tea or lemonade balances flavors.

Tofu Gumbo

Tofu Gumbo

Gumbo may be made with a number of main ingredients, so why not tofu? Marinated tofu is a modern addition to this old Cajun favorite—along with the distinctive texture of okra. It’s served over a White Corn Grits Soufflé, which is fluffed with eggs and served golden brown and piping hot right out of the oven. Leftover grits may be sliced and fried like polenta for breakfast the next morning or eaten as a snack later in the day.

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