A few weekends ago, my wife and I traveled to Monroe, Louisiana to attend my niece’s wedding. When we were looking for a restaurant to eat, we wanted one that was not part of a chain. Trapp’s on the River was suggested. Since it was a New Orleans style restaurant, we couldn’t pass it up.
I like to try these types of restaurants. Of course, I compare them to my kitchen. This is a restaurant I would eat at again. Naturally, I will always choose my cuisine over others. Two of the things we ate were good. Today I want to share my versions of two of the dishes. The first was a crawfish pie. For a starter, I had Chicken and Andouille Jambalaya. Gather your ingredients and head to the kitchen.
Cajun Chicken and Sausage Jambalaya
Tommy Centola, the Cajun Creole chef, is a New Orleans native who moved to Searcy after Hurricane Katrina and published his second cookbook, “Creole and Cajun Comfort Food.” More information is available on his website. www.creolecajunchef.com and on Facebook @creolecajunchef.