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It's Grillin' Season
Cajun Staples
All the Essentials for Cold Days, Warm Days, and every day in between.
Discover a variety of delicious and easy-to-follow recipes that cater to every taste. So, put on your apron, grab your ingredients, and get ready to Cook Like A Cajun.
Our Roots
It all started with a country store and hogs.
In 1955, Ms. Eula Savoie of Opelousas found herself with a problem: what to do with all the hogs she was raising but couldn’t sell.
She had added the 187-acre farming operation a few years back to supplement the income from the small grocery store she owned with her husband. Thanks to a suggestion from her mother, Ms. Eula decided to butcher the hogs and turn them into Cajun dishes to sell in the store. Those dishes, based on her mother’s recipes, became the centerpiece of a multimillion-dollar Cajun food empire currently celebrating 60 years in business.
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Kicking off Savoie`s® Thanksgiving Sides Series with these delicious Herb Butter Carrots & Savoie`s® Andouille! 🥕🔥 Save this post for your holiday prep. 👇
Ingredients:
1 (16 oz.) pack Savoie`s® Andouille, cut into half-moon slices
4 lb. medium carrots, peeled and cut into 1-inch pieces
3 Tbsp. olive oil
1 Tbsp. fresh thyme, chopped
1 1/2 tsp. kosher salt, plus more to taste
Black pepper, to taste
4 Tbsp. salted butter
2 Tbsp. honey
1 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
Directions:
Preheat the oven to 400°F. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt, and a few grinds of pepper and toss well to coat. Divide between 2 rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl). Roast for about 15 minutes, then add the sliced Savoie`s® Andouille to the trays of carrots and cook for another 15 minutes, until the carrots are browned and tender.
Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar, and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes. Remove from the heat and whisk in the mustard, then whisk in the parsley and chives, reserving a tablespoon of each for garnish.
Transfer the roasted carrots and Andouille to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.
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#ThanksgivingSides #AndouilleSausage #RoastedCarrots #HolidayRecipes #ThanksgivingMenu
To all who have served and sacrificed for our country, thank you. Today and every day, we honor your courage, dedication, and service. 🇺🇸
#VeteransDay #HonorOurVeterans #ThankYouVeterans
Meet your holiday heroes. 🦃✨ Whichever Savoie`s® Dressing Mix is your favorite, your holiday feast is guaranteed to bring Real Cajun™ flavor.
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| Holiday side dishes, rice dressing, cornbread dressing, thanksgiving prep, cajun food
Cook Like A Cajun and try out this delicious Savoie`s® Andouille cornbread stuffing! It will take your Thanksgiving side dish lineup to the next level. 🦃✨ Save this recipe card and add it to your holiday menu.
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Savoies Foods | Thanksgiving Side Dish | Andouille Sausage | Cornbread Stuffing | Holiday Side Dishes | Thanksgiving Menu | Comfort Food
The undisputed dish of the season. 🍂✨
Rice dressing or cornbread dressing, holiday feasts aren`t complete without Savoie`s® Dressing Mix.
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Thanksgiving dishes, rice dressing, cornbread dressing, holiday cooking, fall flavors