Chicken and Sausage Gumbo from The Encyclopedia of Cajun & Creole Cuisine Prep Time: 2 hours Yields: 8-10 servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version...

New Orleans Beignets from The Encyclopedia of Cajun & Creole Cuisine Prep Time: 1 1/2 hours Yields: 10-12 servings Comment: This classical fried "doughnut" of the Crescent City was made famous in restaurants such as Cafe Du Monde. It is believed that the Ursuline nuns brought beignets to New Orleans. This simple fried confection is always served dusted in powdered sugar and dipped in hot...

Cracklin' Biscuits from The Encyclopedia of Cajun & Creole Cuisine Prep Time: 30 minutes Yields: 8-10 biscuits Comment: The Cajuns, always looking for variation in recipes, have added hog cracklings to biscuit dough to create a unique breakfast item. If cracklings are not available, substitute salted pork skins. Ingredients: 4 cups flour 2 tbsp baking powder 1 tsp baking soda 1 1/2 tbsp sugar...

Upside Down Orange Biscuits from The Encyclopedia of Cajun & Creole Cuisine Prep Time: 1 hour Yields: 10-12 servings Comment: The orange glaze under these homemade biscuits is so good that it can also be used to flavor can biscuits. This syrup can also be used as a topping over croissants or French toast. Ingredients: 1/2 cup orange juice 1 tbsp grated orange zest 3/4 cup sugar 1/4 cup butter...

Captain John's Cathead Biscuits from The Encyclopedia of Cajun & Creole Cuisine Prep Time: 30 Minutes Yields: 8 servings Comment: The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats' heads. Try cathead biscuits plain with melted butter or fold crackling, cheese or herbs into the batter for a unique flavor. Ingredients: 2 cups...