A Complete Cookbook of Cajun Creole Recipes
This 19 chapter Cajun cookbook is crammed full of great tasting Cajun recipes. If you love the taste of Cajun gumbo, Creole cooking, Creole cuisine and jambalaya then this is the cookbook for you!
There are more than 360 Creole recipes here!
From the cook book..."What is Creole cookery?
It is a recipe itself; for ingredients take Classical French cuisine combine with equal parts of Spanish and Anglo-Saxon classical cuisine blend well.
Take herbs and spices from France and Spain coupled with seasoning learned from the Choctaws and Chickasaws.
Take ingenuity of the refugee Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos.
Add the exotic taste and magic seasoning power of the African cook.
Voila! Creole cookery!"
Chapters include:
Introduction
Hors D'Oeuvres...such as shrimp canapés, boulettes and more
Soups...such as crayfish bisque, red beans & rice and more
Gumbos...such as chicken gumbo, shrimp gumbo, oyster gumbo and more
Fish and Shellfish...such as Creole fried shrimp balls, shrimp etouffee and more
Meats...such as daube, Creole pork and more
Poultry
Stuffing's
Sauces for Fish, Meat, and Game
Salads and Dressings...such as crab meat salad, New Orleans French dressing and more
Eggs
Rice...such as Creole jambalaya, southern jambalaya, shrimp jambalaya and more
Vegetables
Desserts...such as cherries jubilee, crème brulee, pralines and more
Pastries and Pies
Cake and Cookies
Breads...such as Creole doughnuts, crepes suzette and more
Candies
Beverages
Creole Coffee
Glossary
This 19 chapter Cajun cookbook is crammed full of great tasting Cajun recipes. If you love the taste of Cajun gumbo, Creole cooking, Creole cuisine and jambalaya then this is the cookbook for you!
There are more than 360 Creole recipes here!
From the cook book..."What is Creole cookery?
It is a recipe itself; for ingredients take Classical French cuisine combine with equal parts of Spanish and Anglo-Saxon classical cuisine blend well.
Take herbs and spices from France and Spain coupled with seasoning learned from the Choctaws and Chickasaws.
Take ingenuity of the refugee Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos.
Add the exotic taste and magic seasoning power of the African cook.
Voila! Creole cookery!"
Chapters include:
Introduction
Hors D'Oeuvres...such as shrimp canapés, boulettes and more
Soups...such as crayfish bisque, red beans & rice and more
Gumbos...such as chicken gumbo, shrimp gumbo, oyster gumbo and more
Fish and Shellfish...such as Creole fried shrimp balls, shrimp etouffee and more
Meats...such as daube, Creole pork and more
Poultry
Stuffing's
Sauces for Fish, Meat, and Game
Salads and Dressings...such as crab meat salad, New Orleans French dressing and more
Eggs
Rice...such as Creole jambalaya, southern jambalaya, shrimp jambalaya and more
Vegetables
Desserts...such as cherries jubilee, crème brulee, pralines and more
Pastries and Pies
Cake and Cookies
Breads...such as Creole doughnuts, crepes suzette and more
Candies
Beverages
Creole Coffee
Glossary
