Blackened Redfish
Other fish fillets can be substituted in this recipe. When making the seasoning mix, double or triple the amounts and you will have it on hand for other blackened dishes. -Sweet Mama Janisse Photo: by stu_spivack
Chicken, Sausage & Shrimp Gumbo
Excellent recipe. I wouldn't change a thing. -Sweet Mama Janisse
Blackened Catfish
This is one of the most ordered entrées in my restaurant. Be sure when you make it that you have a lot of air flowing through the house, because it does create a large amount of smoke. -Sweet Mama Janisse Photo: by razvan.orendovici / cropped and color enhanced
Caribbean Coconut Shrimp
I love, love, love this Caribbean coconut shrimp. The larger the shrimp you use the better this recipe will come out. -Sweet Mama Janisse Photo: by elsie.hui
Cajun Meatloaf
When you make this recipe if there is any left over the meat loaf makes fantastic, tasty sandwiches. -Sweet Mama Janisse Photo: by jeffreyw
Memphis-Style Barbecued Ribs
Excellent. Wouldn't change a thing. -Sweet Mama Janisse Photo: by David McSpadden
Cajun Creole
Excellent, easy to follow recipe. -Sweet Mama Janisse Photo: by jeffreyw
Boiled Crabs
Excellent, excellent recipe. No changes. -Sweet Mama Janisse Photo: by Ty Nigh
Andouille a la Jeannine
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PrintIngredients
For 6 people (
)
Recipe
- 2 pound(s) Andouille or smoked sausage
- 1 cup(s) dry white wine
- 2 tablespoon(s) honey
- 1 tablespoon(s) Creole mustard
Andouille a la Jeannine Directions
- Slice andouille 1/4-to 1/2-inch thick.
- Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat until andouille is tender.
- You can use other sausage and it would taste okay.
