Cajun

Coming from the backwoods, swamps and plantations of the Mississippi Delta just as much as from New Orleans, and descending from a melting pot of French, African and other cultures in exile, Cajun lifestyle and cuisine has earned its distinction as a true American original. Included in this intriguing presentation of Cajun food is detailed information on Cajun ingredients and spices, roux, stock and gumbo making, and Cajun specialities. Also included are recipes for 80 staple delicacies such as Pirogue Bayou Teche, Crawfish Etouffee, Crab-Stuffed with Mushrooms, Cajun Meatloaf, Jambalaya, Smashed Potatoes, and Shrimp and Okra Gumbo. Featured are wonderful recipes for Brunch, Thanksgiving, appetizers, side dishes, sauces and gravies, and desserts and coffee. Far from being just a Cajun cookbook, Cajun Cuisineinvestigates the relationships between the environment, the food, the people and their cultures, presenting a richly fascinating portrait of a place, a culture and a type of food. Explore this alluring cuisine through luscious photos and fascinating texts on classic Cajun dishes, rare delicacies, and variations on the form.