Recipes containing tag pork

"Chicken Lickin" Pork Chops

"Chicken Lickin" Pork Chops

 

If you don't have a crockpot you can place the browned pork chops in a dutch oven pan and add the soup. Simmer covered over a low flame until the pork chops are tender and the sauce is thick. You may n

Category:  Pork, Crock-pot

3 Meat Jambalaya

3 Meat Jambalaya

 

Of all the jambalaya recipes I have made or read about none of them used steak as one of the ingredients. This recipe looks good, so if you have any steak laying around try it.

-Sweet Mama Janisse

Category:  Creole, Beef, Pork, Jambalayas, Chicken

Andouille a la Jeannine

Andouille a la Jeannine

 

Substitute 2 pounds of a good quality smoked sausage if you don't have access the andouille.

 

-Sweet Mama Janisse

 

 

Photo: 
Creative Commons Creative Commons Attribution 2.0 Generic License   by  jeffreyw 


Category:  Cajun, Pork

Andouille in Comforting Barbecue Sauce

Andouille in Comforting Barbecue Sauce

 

1 pound of a good quality smoke sausage can be substituted for the 1 pound of andouille. If you want the dish more spicy  substitute Louisiana hot sausage.  

A store-bought barbecue sauce could be

Category:  Cajun, Pork, Marinades and BBQ Sauces, Fried or Sauteed

Andouille Smoked Sausage in Red Gravy

Andouille Smoked Sausage in Red Gravy

 

For sausage lovers this is really a good dish. I would prefer to serve it over brown rice, but if white rice is your choice it's okay.  Also this sausage recipe can be served over pasta.

-Sweet Mama

Category:  Cajun, Pork, Gravies and Rouxs

Baby Back Ribs With Mustard Sauce

Baby Back Ribs With Mustard Sauce

 

Excellent, simple directions.  Would not change a thing.

 

-Sweet Mama Janisse

 

 

Photo: 
Creative Commons Creative Commons Attribution 2.0 Generic License   by  arnold | inuyaki 

Category:  Pork, BBQ or Grilled

Bayou Boeuf Jambalaya

Bayou Boeuf Jambalaya

 

Excellent bayou boeuf jambalaya I would not change a thing.

 

-Sweet Mama Janisse

Category:  Cajun, Pork, Jambalayas, Rice

Black Eye Peas And Tasso

Black Eye Peas And Tasso

 

Black-eyed peas are always mistaken as a peas but they are actually a bean. Some people soak their beans overnight for cooking but I don't soak my black-eyed peas because they cook so fast.

In place o

Category:  Poultry, Lagniappe, Legumes, Crock-pot

Border Beans

Border Beans

 

I'm sure you're wondering what border beans are and my explanation of border beans are the type of beans cooked in areas in close proximity to the Mexican border.  Pinto beans are usually the beans tha

Category:  Pork, Legumes, Peppers & Chiles, Fried or Sauteed

Boudin Balls

Boudin Balls

 

Boudin describes a number of different types of sausage used in French, Creole and Cajun cuisine.

Boudin ball: A Cajun variation on boudin blanc. Instead of the fillings being stuffed into pork casin

Category:  Cajun, Pork, Hors D'Oeuvres, Deep Fried

Boudin Blanc

Boudin Blanc

 

Growing up with my grandmother I ate a lot of boudin. We had boudin rouge and boudin blanc. One is the red and the other is the white Cajun sausages that are stuffed with pork and rice. When fresh por

Category:  Cajun, Pork, Rice

Boudin Blanc (without liver)

Boudin Blanc (without liver)

 

Boudin blanc (or "white boudin") is a Cajun sausage stuffed with pork and rice.  It's one of those food products that originated in frugality; the rice was meant to stretch the meat.  Now, it's a unique

Category:  Cajun, Pork, Rice