From Better Homes and Gardens

Jambalaya is a classic dish made with shrimp, sausage, and plenty of seasonings. If you've never had it, try this simple recipe.

Jambalaya

From Smithfield

This gumbo has a delicious flavor and is an ideal comfort food.

Paula Deen's Gumbo

From Taste of the South

Chicken and Sausage Gumbo

From Better Homes and Gardens

Bring an easy-to-share platter of this low-country favorite recipe to the table and everyone will be impressed. Toss in the lemon halves at the last to squeeze over the shrimp.

Shrimp and Sausage Boil

From Ladies' Home Journal

Shrimp and sausage team up in this Cajun-style stew. The best part? Dinner is ready in just 30 minutes.

Shrimp Gumbo

From EatingWell

A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown rice also works. Traditionally made with chicken liver, which gives it a "dirty" color, we use healthy lean chicken sausage instead.

Dirty Rice

From Midwest Living

Here's a new twist on a New Orleans classic. With shrimp, sausage, ham, and pasta, it's a filling main dish that's ready in just 35 minutes.

Jambalaya Pasta

From Better Homes and Gardens

Andouille sausage and crawfish tails reflect the Cajun roots of this robust salad. Can't find these Louisiana specialties? Substitute other smoked sausage and cooked shrimp.

Jambalaya Salad

From Food & Wine

Jess Jackson asks for this ersatz gumbo every time he visits his Kentucky farm. "He always says, 'We should have this once a week,' " Huffman says. "Then, when he's about halfway through the bowl -- 'OK, twice a week.' It's not authentic gumbo, but Creole flavors have crept up to Kentucky."

Chicken-and-Sausage Gumbo

From Family Circle

This hot and spicy shrimp recipe takes it's cue from Cajun seasoning, red pepper sauce, and red pepper flakes. Serve with andouille sausage and grits to complete the meal.

Spicy Low-Country Shrimp and Grits

From Better Homes and Gardens

Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage.

Cajun Chicken Lasagna

From Food & Wine

To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.

Crab and Andouille Jambalaya

From Food & Wine

Etouffee -- from the French word for smother, stew, or braise -- is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour, and only three ounces of andouille sausage to make the recipe lighter.

Chicken-and-Andouille Etouffee

From Midwest Living

Smoked sausage and ham make this a hearty main dish. It's perfect for a potluck--just transfer the mixture to a slow cooker.

Big Irv Favre's Red Beans and Rice

From Better Homes and Gardens

This thick dish of shrimp, sausage, and chicken begins with a dark roux (ROO), flour and fat cooked slowly over low heat to the color (light to dark) specified in the recipe. Spicy and served over rice, gumbo is a mainstay to serve on holidays.

African-Creole Turkey Gumbo

From Food & Wine

Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet, and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels."

Grouper with Corn "Pudding" and Collard Greens

From Atkins - Phase 4

This Recipe is appropriate for Phase 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Sausage and Pepper over Penne

From Taste of the South

Andouille-Sausage Dressing

From Midwest Living

The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.

Lumbercamp Falls Skillet

From Better Homes and Gardens

Two Louisiana specialties--andouille sausage and crawfish--give an authentic Cajun taste to this robust salad.

Jambalaya Salad with Greens

From Smithfield

So very good, so Louisiana-style good. You are not going to believe how easy this dish is to prepare.

Smoked Sausage Jambalaya

From EatingWell

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!

Express Shrimp & Sausage Jambalaya

From Diabetic Living

Andouille is a smoked pork sausage that provides rich flavor to the stuffing. Crawfish adds flavor to this diabetic-friendly Cajun main dish.

Roast Pork Loin Stuffed with Andouille and Crawfish

From EatingWell

An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

Pinto Bean & Andouille Sausage Stew