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Pastalaya is like Jambalaya—Andouille sausage, chicken, the kick of Cajun seasoning—with a hearty pasta twist. Pastalaya is made with pasta instead of rice! This dish is easy to make and easy on a budget. It's a filling dish to serve for large gatherings and celebrations. Pastalaya is a super easy crowd pleaser that is good
Jambalaya is a dish from Lousiana, which has its origins in the Spanish and French cuisines. The most common meat used for jambalaya is smoked sausage (usually andouille), chicken, pork, beef, turkey, shrimp, or red beans. In this recipe, Chef Eliana used Tofurky andouille sausage and chicken seitan, which makes for a tasty Vegan Jambalaya.
Now, I'm excited to introduce a dozen quick interviews from many different people in the culinary industry that attended F2Ti and the LRA Expo. The Louisiana Restaurant Association invites companies to exhibit their products and services. The EXPO is a must for restaurant owners, managers, buyers, hotel food and beverage directors and many others. It’s
I interviewed Courtney Pelot of One Body: Fuel It For Success. Courtney Pelot is currently a junior at the University of Wisconsin-Madison where she studies Communication Arts. She stays busy with her internship for CollegeFashionista, various Campus and Brand Ambassador jobs, and her work within the Miss America Organization. Courtney entered her very first pageant
This week on Cool Kids Cook, I interviewed Danielle Walker of Against All Grain. Danielle Walker is the author and photographer of the New York Times Best Selling cookbook Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to
