This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! This is my version of this great dish.

2 ducks, about 5 to 6 pounds each, cut into pieces
2 pounds andouille or other smoked sausage cut 1/4 inch thick
12 cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne
2 cups thinly sliced green onions

Directions:
Prick the skin of the duck [...]

A Classic dish of the South Carolina Low Country

A Charleston tradition. Rich, creamy, and oh, so good!

A favorite in the south, it is served alone as a main course, or as a prelude to barbecue in most places.

Here are a few tips to make sure you and your family are safe from food-borne illness. A lot of this is just plain common sense-its not hard to keep your kitchen safe .
Make sure raw meat is kept separate from any other deli meat or other foods that aren’t going to be cooked. To [...]

Hey, Y’all! Paula Deen is one of the hottest chefs on Food TV. The creative force behind Savannah’s acclaimed The Lady and Sons restaurant, her books are overflowing with delicious recipes.
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One of my favorite Cajun dishes.

Ingredients:

1/2 lb. margarine
1 rib celery, chopped
1 onion, finely chopped
4 sprigs parsley, finely chopped
1/2 green pepper, finely chopped
4 toes garlic, finely chopped
1/2 C flour
1 gallon shellfish stock or water
3 bay leaves
1/2 lb. smoked ham, diced
6 crabs (cleaned and quartered)
1/2 lb. hot sausage (1/4″ slices)
1/2 lb. shrimp (peeled and deveined, heads and shells reserve for stock)
1 Tbs. [...]

Everything that’s good in life.