A Taste of New Orleans Culture and Cuisine" by chef and restaurateur Eric Cook, it didn't take long to find half a dozen ...

Cover and cook on low for 6-8 hours or on high for 3 hours. Shred the chicken to your desired texture. Taste and add salt if necessary. This is the time to prepare the rice. Warm the can of black ...

it didn't take long to find half a dozen recipes to add to my to-make list. Chicken and dumplings, sweet potatoes with candied pecans, mascarpone polenta, Creole-seasoned potatoes smothered in ...