This variety combines a large number of greens – typically turnips, mustard greens, and spinach.
Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).
A mouthwatering potato dish for those who like spicy foods. Make sure you have a constant supply of sausages for this recipe. Made with extra sausage, it’s a filling one-dish meal.
Cajun Blackening Spice is specifically designed for pan-blackening, but it can also be a good all-purpose Cajun seasoning for gumbos and other southern dishes. It’s significantly spicier than Creole Seasoning, so those who like it hot might prefer this one.