These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
'andouille' on Serious Eats
Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese.
Jambalaya may seems like an oddity for the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add a great flavor to the final dish.
I make no claims of this soup's authenticity, and to be fair, neither does Martha Stewart. But if you're looking for a dead simple and flavorful soup, it's hard to find a better example than this specimen from Martha Stewart's Dinner at Home. Comforting without being heavy, this rice soup comes together in about 30 minutes, and yet tastes like it took hours.
I don't need any convincing about the glory of the po' boy. It's just that when I think of the New Orleans sandwich, my mind immediately imagines fried oysters or luscious roast beef—never bad things to think about. That was until I was flipping through Crescent City Cooking by Susan Spicer. She writes, you shouldn't "overlook a spicy sausage filling."
The grits come out creamy and rich. They're the perfect base for full-flavored greens, which are boiled first then sautéed in sausage fat. Yum. Since you're already going for real grits, try to track down some good andouille, or, at the very least, another fine smoked sausage.
Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. While...
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a wild rice pilaf. Enjoy! Ed Levine...