Shrimp and White Bean Stew - Great Northern, cannellini, navy or your favorite small white bean, cooked in a ham bone broth, with the trinity, Rotel tomatoes, andouille sausage and small shrimp.

Shrimp and White Bean Stew

I literally have been trying to get this recipe written and uploaded to the blog for almost two weeks! What can I say... seeing as I'm at the age of being mostly retired now, we techically at least because, trust me, a recipe website is as much work as what I did in my corporate legal career!

Anyway, I don't spend too much of my time being in a hurry to do much of anything anymore.

You may have also noticed that the Deep South summer-like fall heat finally gave way to some much cooler, near winter-like fall temperatures. Though it's sure been nice having some cooler temps the past couple of weeks, along with that comes a certain degree of laziness on my part. Though I do still cook, not a lot of writing happens.

A flavorful grilled chicken, marinated in a bold and zesty blend of oil, citrus, garlic and fiery seasonings. Traditionally served with white rice, shown here with a mild, Spanish rice and skillet fried green beans.

Mojo Chicken - Pollo Asado

Literally translated, polo asado means barbecued or grilled (and sometimes even roasted) chicken, though it appears that it most often refers to chicken that is soaked in a mojo-style marinade and cooked on a grill. It's another one of those roadside/food truck favorites, in the same camp with the vinegar chicken I shared recently.

In this case I'm using a homemade mojo marinade in place of a commonly used commercial sour orange product {affil link} which not only is next to impossible to find here on the Mississippi coast, but also tends to contain additional sugars and preservatives you may not want.

Deep South Spaghetti with Andouille Sausage

A spaghetti meat sauce made with the trinity and thin slices of spicy, andouille sausage, for a taste of the Deep South.

Dad's Deep South Spaghetti with Andouille

When I make a pot of meat sauce for spaghetti, I usually toss the cooked noodles with a few spoons of the sauce, then top each serving with more sauce. Dad mixes the cooked pasta and sauce together and also adds thin slices of Andouille sausage to his meat sauce. I admit, I sure love when he sends a plate of his spaghetti over to me and since The Cajun also loves his Dad's spaghetti, I patterned this version after his.