This is a quick and "lean" version of the popular Louisiana dish. Ingredients include brown rice, turkey sausage, boneless, skinless chicken breasts, celery, bell peppers and onions.
A Creole style Stuffed Chayote recipe combines chayote with onions, tomatoes, herbs, crab and shrimp meat. Once the chayote are stuffed they are baked for about 25 minutes in the oven. This dish makes a good main course. Serve it with crusty bread.
Recipes from SLOW COOKER COMFORT FOOD by Judith Finlayson (Robert Rose, September 2009, Softcover/$24.95)
Dirty rice is a Cajun specialty. The typical combination includes ground chicken or turkey livers and gizzards with onions, broth, green pepper and garlic. The dish gets its name because the cooked gizzards give the rice a "dirty" appearance.
This Sausage Gumbo is a made with smoked sausage, bell pepper, onion, celery and gumbo file. The homemade spice mixture includes cayenne, paprika, onion and garlic powder, mustard and cumin.