Cajun Chicken Maque Choux - Corn and tomatoes, onion, bell pepper, garlic and jalapenos, make a fabulous popular Deep South dish all on it's own, but add in a little chicken, serve over rice and you have a great main dish stew.
Creole Meatball Po'boy - Meaty, garlicky, beef and pork meatballs served on po'boy or sandwich rolls, dressed with a Creole sauce made from The Trinity and tomatoes, and topped with shredded Mozzarella cheese.
Crawfish, simmered in a very simple butter roux, seasoned with a basic trinity, garlic, stock and Cajun seasoning, and finished with a little fresh parsley and green onion. Serve over hot rice with fresh French bread for dipping.
Stuffed pistolette rolls, deep fried, crunchy on the outside, soft on the inside and filled with a creamy shrimp or crawfish sauce. Lawdy mercy, are those good.
Authentic dirty rice usually contains gizzards & livers, or some other form of giblets, but don't fret if you don't like them. You can simply increase the beef or pork and still have a wonderful meal. Take it easy on the Cajun seasoning though - add a little, taste and adjust!
This recipe was wonderful with one note. It is intended to be made and consumed immediately. In other words, don't try to make it in advance and reheat or hold it. Instead, cook it just before you intend to serve it, and then serve it hot and direct from the oven.
Spaghetti Daube is a well loved Deep South dish and not surprising because it is such a budget stretcher. A slow braised beef, it is cooked in, then shredded & returned to a lovely Creole sauce. Serve over spaghetti noodles.