Could we adapt this classic Creole dish to a modern kitchen?
When a dish involves a hazard known as "Cajun napalm," you know there's room for improvement.
Broth from our South Carolina Shrimp Boil gets a new lease on life as stock for jambalaya.
Our fried chicken is deeply seasoned with the complex, lively heat of black, white, and cayenne peppers.
This inventive recipe combines traditional chicken soup with jambalaya, a New Orleans favorite.
We wanted to get all the best flavors of New Orleans in a dish easy enough for any night of the week.