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Tag: Recipes: Entrees

Chicken and Dumplings

Cakes & Ale—the hip little Decatur haven for farm-to-table foodies—offers a European-inspired twist to this Southern classic. The dumplings are actually the little potato-y dough puffs known in Italy as gnocchi.

Old-School Chicken and Sausage Jambalaya

In my opinion, there are two types of jambalaya: Cajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the recipe might include shrimp along with meat and sausage.

Shrimp and Deviled-Egg Salad Rolls

Think of these rolls as the Lowcountry cousin to lobster rolls—those uber-decadent (and expensive!) sandwiches of lobster morsels dressed with mayonnaise, lemon juice, and diced celery that get served in roadside joints up and down the New England coast in the summer.

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