Categories: Side Dishes
Chef Paul’s Corn Maque Choux
Maque choux, pronounced “mock-shoe,” is a traditional south Louisiana dish that always contains corn, but you can also add seafood or diced cooked chicken or ham. It’s great served with chopped fresh tomatoes on top.
Chicken, Andouille and Tasso Jambalaya
As with gumbo, there are many varieties of jambalaya in south Louisiana, depending upon what is readily available in each area – – and what a particular family likes best.
Candied Yams
This recipe is one of my very favorite dishes in the whole wide world! Whether you call them sweet potatoes or yams, fresh is best—but the canned variety will still taste delicious.
Cabbage with Andouille & Tasso
Cabbage with Andouille Smoked Sausage
Hot German Potato Salad
This dish is best served warm, but is also good at room temperature, and even better a day or two later, after the tart flavor of the vinegar and the tastes of the bacon and sugar have blended completely.
Barbecue Magic Sour Cream Dip
A simple, but delicious dip! Serve it at your next party and listen to your guests rave! Goes great with tortilla chips or a vegetable tray.
Roasted Lemon Pepper Winter Vegetables – Salt-Free Sugar-Free Magic Seasoning Blend™
Seafood Jambalaya
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
