I love to share my cooking, and this hearty meal-in-one has gotten a tasty reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. —Ann Rogers, Ocala, Florida
From Chula Vista, California, Rita Kodet explains, “Looking for something different to prepare with Polish sausage, I created this entree one afternoon. My family liked it so well that I’ve made it time and again since.”
Fresh herbs and Cajun seasoning enhance these delicious shrimp, accompanied by a spicy Cajun butter sauce. You can serve them as an entree or as appetizers. You’ll love them either way! —Dwayne Veretto, Roswell, New Mexico
This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. —Jan Tucker of Virginia Beach, Virginia
"After years of not eating salmon, I tasted it one night at a formal dinner, where it was served with a sweet topping that I really liked," recalls Rebecca Reece from Henderson, Nevada. "After experimenting on my own, I came up with this sweet, spicy combo that’s become a favorite. I serve with fried rice I pick up on my way home from work."
“I tasted a wonderful Cajun pasta dish on a kayaking trip and attempted to recreate the delicious flavors from memory,” Mary Spikowski explains from Columbus, Ohio. “With whole what pasta, this is as tasty as the original.”