These Cajun and Creole-inspired dishes are sure to get you in the mood for Carnival!
The rum and brown sugar mixture that creates the caramel topping on this cake may seem like a lot of liquid, but it will bake into the batter and create a moist, decadent cake.
This all-in-one pasta dish is a delicious take on classic jambalaya.
It doesn’t get better than a bowl full of jambalaya.
Roasted duck lends its rich flavor to this hearty stew. Recipe courtesy of Susan Spicer, chef/owner of Rosedale Restaurant.
Studded with chunks of chocolate and drenched with a bourbon glaze, this comforting dessert is also delightful for a fall brunch.
This pie uses grains from Bellegarde Bakery in New Orleans, but you can order freshly milled grains from Carolina Ground or other mills around the country. Look locally first then branch out.