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Jambalaya

I love jambalaya—the way it tastes, the way it smells, the way its name rolls off the tongue. On a cold game day, a hearty bowl of jambalaya hits the spot. By packing the ingredients the night before, you can easily make this dish on-site.

Duane Nutter’s Red Beans and Rice with Andouille Sausage

Duane Nutter, executive chef, One Flew South, was eight years old when he and his mother left Morgan City, Louisiana—a town of 12,000 built on the petroleum and shrimping industries, about an hour’s drive west of New Orleans—for Seattle, Washington.

Kale and White Bean Soup with Smoked Sausage

This hearty and colorful soup, inspired by a recipe from Epicurious that originally appeared in "Gourmet," makes a terrific cozy main dish for a chilly evening.

Chicken Bog

From A New Turn in the South by Hugh Acheson. HMD seeks FWR. Hearty meat dish seeks fluffy white rice. I don’t think it’s just a crush. Chicken stews love rice. It’s an affinity that needs to happen. Let’s not sully the relationship with overly complex rice.

Virginia Willis’s Shrimp and Chicken Jambalaya

With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.

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.

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