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Cajun & Creole Cooking


Lily's Little Cajun Cookbook

Lily's Little Cajun Cookbook List price: $12.95
Lowest new price: $8.17
Lowest used price: $8.42
Author: Eric Wilder

Take a trip to the bayou with author Eric Wilder. Read a few of his stories and try some of his favorite Cajun and Creole recipes.

The Man Cave Mardi Gras Cookbook: More Than 50 Awesome Mardi Gras Recipes

The Man Cave Mardi Gras Cookbook: More Than 50 Awesome Mardi Gras Recipes Author: Matt Thompson

It's Mardi Gras in The Man Cave!  The Man Cave Mardi Gras Cookbook is the essential party guide to throwing a monster Mardi Gras Party in The Man Cave.

Grab your your entire Man Cave Krewe and join the word's biggest party - MARDI GRAS!

Recipes include Mardi Gras Cocktails, Mardi Gras Soups& Starters, and traditional Mardi Gras main dishes like Big Easy Gumbo, Cajun Shrimp Creole, Dirty Rice, and a kick-butt Bourbon St. Bread Pudding.

Even if have no cooking skills or halfway decent cooking skills, The Man Cave Mardi Gras Cookbook presents more than 50 fast, easy and delicious Mardi Gras recipes that make Man Cave Food for Man Cave Men.

Inside The Man Cave Mardi Gras Cookbook, you'll find everything you need to throw one awesome Mardi Gras party in your own Man Cave,including man-pleasing, mouth-watering, belly-filling recipes, like:

  • Hot Crawfish Dip 
  • Classic Crab Bisque
  • Mini Mufflettas
  • Oysters Rockefeller
  • Big Easy Gumbo
  • Cajun Shrimp Creole
  • Fast-n-Easy Jambalaya
  • Oven Fried Cajun Catfish
  • Seafood Gumbo
  • Dirty Rice
  • Mama's Candies Yams
  • Quick-n-Easy Hoppin' John
  • Bourbon St. Bread Pudding
  • Easy King Cake
PLUS Mardi Gras Cocktail Recipes!
  • Bourbon Slush Punch
  • Cajun Bloody Mary
  • Mardi Gras Mint Juleps
  • Ramos Gin Fizz
  • Sazerak
  • Krewe Shots
  • Mardi Gras Mojitos & More!

ALSO INCLUDES: The Man Cave Cooking Resource Guide - your road map to cooking terms, abbreviations and more to boost your Man Cave Cooking Skills! 

Bring the Bourbon Street booty to your own backyard.  The Man Cave Mardi Gras Cookbook is great for anyone who wants to CRUSH IT IN THE KITCHEN- eat good food, make it really fast and keep it simple.

Let the good times roll! The Man Cave Mardi Gras Cookbook -  Man Cave Mardi Gras Food for Man Cave Men.

It's Mardi Gras in The Man Cave!  The Man Cave Mardi Gras Cookbook is the essential party guide to throwing a monster Mardi Gras Party in The Man Cave.

Grab your your entire Man Cave Krewe and join the word's biggest party - MARDI GRAS!

Recipes include Mardi Gras Cocktails, Mardi Gras Soups& Starters, and traditional Mardi Gras main dishes like Big Easy Gumbo, Cajun Shrimp Creole, Dirty Rice, and a kick-butt Bourbon St. Bread Pudding.

Even if have no cooking skills or halfway decent cooking skills, The Man Cave Mardi Gras Cookbook presents more than 50 fast, easy and delicious Mardi Gras recipes that make Man Cave Food for Man Cave Men.

Inside The Man Cave Mardi Gras Cookbook, you'll find everything you need to throw one awesome Mardi Gras party in your own Man Cave,including man-pleasing, mouth-watering, belly-filling recipes, like:

  • Hot Crawfish Dip 
  • Classic Crab Bisque
  • Mini Mufflettas
  • Oysters Rockefeller
  • Big Easy Gumbo
  • Cajun Shrimp Creole
  • Fast-n-Easy Jambalaya
  • Oven Fried Cajun Catfish
  • Seafood Gumbo
  • Dirty Rice
  • Mama's Candies Yams
  • Quick-n-Easy Hoppin' John
  • Bourbon St. Bread Pudding
  • Easy King Cake
PLUS Mardi Gras Cocktail Recipes!
  • Bourbon Slush Punch
  • Cajun Bloody Mary
  • Mardi Gras Mint Juleps
  • Ramos Gin Fizz
  • Sazerak
  • Krewe Shots
  • Mardi Gras Mojitos & More!

ALSO INCLUDES: The Man Cave Cooking Resource Guide - your road map to cooking terms, abbreviations and more to boost your Man Cave Cooking Skills! 

Bring the Bourbon Street booty to your own backyard.  The Man Cave Mardi Gras Cookbook is great for anyone who wants to CRUSH IT IN THE KITCHEN- eat good food, make it really fast and keep it simple.

Let the good times roll! The Man Cave Mardi Gras Cookbook -  Man Cave Mardi Gras Food for Man Cave Men.

Louisiana Proud Home Cooking Sampler

Louisiana Proud Home Cooking Sampler Author: Andy Smith

This ebook has 10 recipes and images from the 275 in each of the catagories of the full book. The print version of this book has sold over 200,000 copies since its first release.

This ebook has 10 recipes and images from the 275 in each of the catagories of the full book. The print version of this book has sold over 200,000 copies since its first release.

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My New Orleans: The Cookbook

My New Orleans: The Cookbook List price: $45.00
Lowest new price: $22.99
Lowest used price: $22.56
Author: John Besh

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.

Product Description

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.

Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel.

From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.

The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.

An Introduction to My New Orleans from John Besh

Dear Friends,

This book is the story of a dreamy, starry-eyed boy brought up in the shadows of New Orleans, surrounded by cypress knees and tupelo trees, good dinners and great friends. My life has been dramatically shaped by our multicultural heritage. Everything that I cook and eat, see and smell, reminds me of where I come from and more or less dictates where I’m going.

I grew up in Slidell, Louisiana, across Lake Pontchartrain from New Orleans. My childhood revolved around the lake, and I spent many hours shrimping in its waters and fishing along its shores. I learned to cook from my mom and my grandmother, and from the men I hunted with, who held that if you hunt it and kill it, a boy like me had better know how to clean it and cook it. Ours was a house of great food--we celebrated everything from births to deaths around great food. My ideas of New Orleans's cooking come directly from the New Orleans table. My cooking draws on decades of learning and mastering cooking techniques that I felt certain would help me years down the road. I restlessly search my mind's catalog of everything I've ever tasted or cooked, so that when I see a tomato at its ripest state, my mind runs through literally thousands of preparations that could work for this here tomato. Some people may look up in the sky and notice a mallard duck, but I see a slow-roasted duckling with lots of hearty herbs, cooked down in a gravy and served over rice.

My goal in launching Restaurant August in 2001 was to have a world-class place that could compete with the great restaurants of New Orleans. But Katrina, of course, changed everything. When the aftermath of that devastating storm threatened our fishermen and farmers, our shrimpers and oystermen, it seemed urgent to help preserve and protect our unique culinary heritage, its local ingredients, and its authentic culture.

After Katrina, being from New Orleans became the focus of my identity. The truth is I am from here and I cook from here--our ingredients and our traditions. I believe our city is a true national treasure: We have one of the few native urban cultures--and cuisines—that still thrives in this country. I cook New Orleans food my way, revering each ingredient as it reaches the ripeness of its season, which is how My New Orleans: The Cookbook unfolds, from Crawfish to Reveillon. No other place on earth is like New Orleans. Welcome to the flavors of my home.

John Besh


From My New Orleans: Drew's Chicken and Smoked Sausage Gumbo

Throughout this book, I've had a great deal to say about making the roux that's the base of our gumbo--and the other steps as well--but I'll recap it here so that it can be useful every time you start to make our signature dish. Yes, there are other thickeners besides flour that folks use for making their roux, but to my palate, only a flour-based roux yields that traditional flavor. As for the fats in a roux, just about anything works. I love rendered duck fat, chicken fat, or lard, but canola oil works nearly as well.

I always heat the oil first and whisk the flour into the hot oil. Not only does this speed up the process; it yields that deep, dark chocolate-colored gumbo I love. I always add the onions first to the dark roux, holding back the rest of the vegetables until the onion caramelizes. Otherwise, the water in the vegetables will keep the onion from browning and releasing its sweet juices. I like to add file powder to the gumbo, then pass it at the table, too. Serve the gumbo hot with Louisiana rice; serve potato salad on the side, if you like. --John Besh

Ingredients
(Serves 10-12)

  • 1 cup rendered chicken fat or canola oil
  • 1 cup flour
  • 2 large onions, diced
  • 1 large chicken, cut into 12 pieces
  • 2 tablespoons Creole Spices
  • 2 pounds spicy smoked sausage, sliced 1/2 inch thick
  • 2 stalks celery, diced
  • 2 green bell peppers, seeded and diced
  • 1 tomato, seeded and chopped
  • 2 cloves garlic, minced
  • Leaves from 2 sprigs fresh thyme
  • 3 quarts chicken stock
  • 2 bay leaves
  • 6 ounces andouille sausage, chopped
  • 2 cups sliced fresh okra
  • 1 tablespoon Worcestershire
  • Salt
  • Freshly ground black pepper
  • Filé powder
  • Tabasco
  • 4–6 cups cooked white rice

Directions

1. Make a roux by heating the chicken fat or oil in a large cast-iron or heavy bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

2. Season the chicken with Creole Spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

3. Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, Chicken Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

4. Add the andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.

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Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes

Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes List price: $25.00
Author: Robb Walsh

Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.
 
In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.

Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.
 
In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.

Chef Paul Prudhomme's Louisiana Kitchen

Chef Paul Prudhomme's Louisiana Kitchen List price: $28.99
Lowest new price: $18.36
Lowest used price: $0.40
Author: Paul Prudhomme

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!

Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.

Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle

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The New Orleans Cookbook

The New Orleans Cookbook List price: $19.95
Lowest new price: $9.24
Lowest used price: $8.76
Author: Rima Collin

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

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Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana List price: $35.00
Lowest new price: $21.32
Lowest used price: $21.11
Author: Donald Link

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.

Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

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The Encyclopedia of Cajun & Creole Cuisine

The Encyclopedia of Cajun & Creole Cuisine List price: $55.95
Lowest new price: $65.92
Lowest used price: $62.63
Author: John D. Folse

Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.

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The Commander's Palace New Orleans Cookbook

The Commander's Palace New Orleans Cookbook List price: $25.00
Lowest new price: $12.06
Lowest used price: $2.15
Author: Ella Brennan

There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."

The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.

There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.

Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

Features:

  • this new orleans cookbook is signed by Ella Brennan
  • has drinks, appetizers and soups, salads, egg dishes,

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