BATON ROUGE, La. (WAFB) - While chicken and smoked sausage fricassée was a traditional Sunday dish in Cajun Country most of the year, during boucherie season it was replaced with fresh pork. To make ...

Just because we spent the soccer games of our youth making daisy chains at the outermost corner of the field and periodically getting lobbed in the head with a ball*, doesn't mean we're not excited ...

In 1993 at one of the first New Orleans Wine and Food Experiences, chef Alex Patout taught a lesson in making fresh Louisiana-style sausage to food lovers from throughout the country. Fresh or Smoked ...

Known for its spicy and smoky flavor, this coarse-grained pork sausage is a less pungent take on the traditional (and less common) French andouille. Though slightly milder than its French counterpart, ...

Today, California cooks can get their hands on almost anything an Italian cook can, from pasta made with heirloom wheat to bottarga from Sardinia. Prosciutto di Parma is almost as common as ...

LAFAYETTE -- Interstate 10 marks the great divide in Cajun country. South of I-10, marsh Cajuns specialize in shrimp, crabs, oysters and crawfish. Visit a specialty meat market below the border, and ...

Every culture around the world has sausage in some form or another. That’s because sausages are a great way to get maximum use of a butchered animal — grinding all the scraps means nothing goes to ...

From a tasty sausage fresh off the grill at Oktoberfest or pasta studded with crumbled Italian sausage, it's the ultimate meaty splurge. So if you want to replicate the delicious staple as part of ...