Jim Bathie; Lydia DeGaris-Pursell

In honor of the spirited creole cuisine, we've created a southern menu that won't leave you feeling as wide as the Mississippi. (Serves 4-8)

Turkey Jambalaya

Stewed Okra and Tomatoes
Cajun-Grilled Corn on the Cob

October 17, 2003

For a gathering of 8, simply double the side dish recipes.

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