This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
I serve this dish as an appetizer and often add whatever ingredients I have handy, such as mushrooms or sun-dried tomatoes. Whether I serve it “as is” or jazz it up, it’s always delicious. —Todd Noon, Galloway, New Jersey
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards
Dauphin Island, Alabama
Writes Jennifer Neilsen of Williamston, North Carolina, “I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat.” Jennifer's creamy risotto makes a great side dish, but doubles as a meal-in-one as well.
This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often.
North Palm Beach, Florida
Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole wheat pasta and just the right amount of heat.
Amy Clemons - Babson Park, Florida