Louisiana Cooking Easy Cajun and Creole Recipes from Louisiana

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The cuisine of Louisiana is a blend of old styles and new traditions, circumstance and spirit, Creole and Cajun. At every turn, you find dishes that are unique to the region that speak secretly of the past while you enjoy the present. This is more than just food, it is life. To truly capture the soul of Louisiana cooking, you must fully immerse yourself and celebrate the roots of each dish. From Jambalaya to gumbo, crawfish to spoon bread, and red velvet to king cake, this book takes you on a tour of the most beloved flavors of the region.
When a trip to the south just isn't possible, but your spirit longs for adventure, dive into this book of Louisiana cooking and experience the heart and festivity of the region in your kitchen.
Inside, find:Introduction to Louisiana cooking, including the difference between Creole and Cajun foods and moreFlavorful appetizer recipes like the Cajun Shrimp Stuffed Chilies or the Crawfish dipDelightful chicken, pork, and critters recipes like the Chicken and Andouille Gumbo and the Classic Cajun Fried Frog LegsMouth-watering beef meals like the Beefy Po Boys or the Cajun BrisketClassic seafood recipes like the Crawfish Stew or the Shrimp CreoleEasy to prepare side dishes like the Okra and Corn Casserole or the Slow Cooked Red Beans and Rice
* Sweet desserts like the Red Velvet Cake or the Classic Beignets


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