This is the best recipe I've found for recreating the wonderful Louisiana staple! I found this online but cannot for the life of me remember where. I've made only a few minor tweaks. Extras freeze well! Keep in mind that your dried beans will need to soak overnight and that once the dish is fully cooked, it's great to let it sit in the fridge overnight as the flavors will come together more fully.
Read MoreGrowing up in a family with definite Cajun roots, our Thanksgiving and Christmas tables were chock full of incredible food, including rice and cornbread dressings. Dressings are southern versions of stuffings and use rice or cornbread in place of the bread. As with many Louisiana recipes, you start with a saute of the Trinity (celery, bell peppers and onions) and then add to that.
Read MoreI make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreI found the original recipe for this Chile Verde on foodnetwork.com; it was the 2001 champion and was written by Karen Ray. This is a really delicious, bean-free chili!
Read Moremusings from a stay-at-home, cooking-obsessed mom
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