Andouille Breakfast Potatoes

enough potatoes to feed your "crew" (enough to fill the bottom of a black iron skillet)

smoked andouille sausage (or good smoky pork sausage), cut into small chunks

sweet onion, diced 

sprig of fresh rosemary, stripped from the stems

vegetable oil 

Tony Chachere's Creole seasoning - to taste 

Spicy Garlic Shrimp

Crawfish Pie

Cream Cheese Stuffed Pear Dumplings with Praline Sauce

Ham

Oven Baked Fajitas