A sprinkle of Cajun seasoning lends spunk to these hearty, cornflake-coated wedges. “My husband, Jim, and I love potatoes, so I’m always trying to come up with new, lower-fat recipes,” notes LaDonna Reed of Ponca City, Oklahoma.
We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.—Jackie Turnage, New Iberia, Louisiana
Although I was born and raised in the South, I never really cared for this truly Southern dish, but one day I was poring over my mother's collection of recipes, saw this and decided to give it a try. I've been a grits lover ever since.
In Simpsonville, South Carolina, Pauletta Anderson prepares this hearty herb-seasoned combination of sausage, black-eyed peas, tomatoes and green pepper. "Even my sister, who doesn't like black-eyed peas, can't get enough of this delicious dish," she writes.
The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.
Corene Thorsen, from Oconomowoc, Wisconsin, adds crab to the creamy and comforting sauce she pours over spuds. "The mild sauce allows the delicate flavor of the crab to shine through," she declares. "This combination tastes great of leftover pasta, too."
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. My mother's recipe with bacon, garlic and thyme makes them extra special. —Ruby Williams, Bogalusa, Louisiana
We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I've made some changes in the ingredients, but the snappy Cajun flavor is still there. It's easy to increase for any number of guests.