

Seafood Stuffed Mirliton with Side Salad
Aromatic Seafood-Stuffed Mirliton with a fresh side salad – a gut-friendly and soul-satisfying dinner.
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A tangy Andouille Sausage Dog with Creole mustard and onions – quick, energy-giving, and super tasty!

A fiery and smoky Cajun classic, this Andouille sausage dog features a perfectly grilled sausage nestled in a toasted brioche bun, smothered in sweet caramelized onions and bell peppers, and finished with a sharp Creole mustard. It's a taste of New Orleans street food, perfect for any barbecue or weeknight dinner.
Serving size: 1 sausage dog

A spicy, whole-grain mustard with a signature Louisiana kick. Made with brown and yellow mustard seeds, horseradish, and a blend of Creole spices, it's the perfect zesty condiment for sandwiches, po' boys, or glazes. This recipe requires a 24-hour soak and a 48-hour maturation period for the best flavor.

Sweet, tender onions cooked slowly until golden brown and delicious. A versatile and essential kitchen staple, perfect for topping burgers, steaks, or building a flavorful base for soups, stews, and sauces. Ready in under 25 minutes.
Serving size: 0.5 cup


Aromatic Seafood-Stuffed Mirliton with a fresh side salad – a gut-friendly and soul-satisfying dinner.


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A tangy Andouille Sausage Dog with Creole mustard and onions – quick, energy-giving, and super tasty!
This cajun_creole dish is perfect for lunch. With 407.16 calories and 12.3g of protein per serving, it's a nutritious choice for your meal plan.
Sauté the vegetables.
Cook the Andouille sausage.
Toast the buns.
Assemble and serve.
Serving size: 1 tbsp
In a non-reactive bowl (glass or ceramic), combine the brown and yellow mustard seeds, white wine vinegar, and water. Stir well, cover with plastic wrap, and let the mixture soak at room temperature for 24 hours. The seeds will absorb the liquid and soften significantly.
After 24 hours, transfer the soaked seed mixture to a blender or food processor. Add the prepared horseradish, light brown sugar, salt, cayenne pepper, paprika, garlic powder, onion powder, and ground allspice.
Pulse the mixture in short bursts for 1-2 minutes, scraping down the sides as needed, until it reaches a coarse, grainy paste. Be careful not to over-blend if you prefer the classic whole-grain texture. For a smoother mustard, blend for an additional minute.
Transfer the mustard into a clean, airtight glass jar. Seal the jar and refrigerate. For the best flavor, allow the mustard to mature in the refrigerator for at least 48 hours before using. This resting period is crucial for the flavors to meld and the initial harshness to mellow.
Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat. Wait about 1-2 minutes until the butter is fully melted and begins to shimmer.
Add the thinly sliced onions to the skillet. Stir well to coat them completely in the fat. Sprinkle the salt over the onions; this helps draw out moisture and speeds up the softening process.
Cook for 10-12 minutes, stirring every 2-3 minutes. The onions will soften, become translucent, and reduce in volume significantly. Adjust the heat if they start to brown too quickly.
Once the onions are soft, continue to cook for another 5-8 minutes, stirring more frequently now to prevent burning. Cook until they reach a uniform golden-brown color and have a sweet, rich aroma.
Remove the skillet from the heat. Stir in the freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately or allow to cool before storing.