Cooking in Cajun Country
100 LIP-SMACKING RECIPES THAT'LL KNOCK YOUR SOCKS OFF!\ Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With loads of authentic Cajun recipes from Louisiana's Acadian parishes, Cooking in Cajun Country will help you create insanely tantalizing recipes that you'll make over and over again.\ o Andouille-Stuffed Pork Loin\ o Butter Beans with Sausage\ o Grand Chenier Crawfish Jambalaya\ o St....
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Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cooks traditional meals as well as the modern methods of preparing delicious home-cooked meals. Karl Breaux is a French-speaking Cajun, born in Lafayette, who has received awards from the governments of France and Louisiana for his efforts to protect the French language. Karl has cooked for many years at hunting camps, family outings, and public events. Journalist Chere Dastugue Coen has been covering the food scene of Louisiana for years, first in her hometown of New Orleans and now in Lafayette, the heart of Cajun Country, where she writes a weekly food column. 100 authentic recipes for enjoying Cajun dining at its finest
Bayou Goula Prime Rib\ This makes a beautiful centerpiece for a glamorous meal-and a happy crowd as well.\ 1 cup Creole mustard\ 3/4 cup crushed garlic\ 8-pound rib-eye roast (do not trim fat)\ 1 (3.4-ounce) bottle Montreal Steak Seasoning\ Preheat oven to 450 degrees.\ Combine the mustard and garlic. Rub mixture on the roast. Sprinkle the seasoning on the roast to coat. Place on baking pan and bake 20 minutes. Turn oven to 325 degrees and cook for 1 hour and 40 minutes more. Let sit for 15 minutes before carving.\ Serves 8
6 Foreword 10 Welcome to Cajun Country18 Chapter 1: The Acadian Coast 38 Chapter 2: The Wetlands 56 Chapter 3: Upper Prairie 76 Chapter 4: Lower Prairie 96 Chapter 5: The Bayou Region 114 Chapter 6: Southwest Louisiana 132 Chapter 7: Marshes and Coast 152 Food Festivals in Cajun Country 153 Cajun Food Websites 154 Cajun Tourism Websites 155 Bibliography 156 Index
\ From Barnes & NobleIf, as some anthropologists maintain, every culture possesses an identifiable cuisine, Cajuns are well on their way towards fulfilling that requirement. Cajun cuisine is among America's most famous, but least understood cooking styles. This cookbook serves as a tutorial with benefits, providing not only a kitchen-centered course on Cajun culture but also more than 100 authentic Cajun recipes. And the fixings are unforgettable: for example, sample Stuffed Pork Loin, Sweet Potato en Brochette, Baked Ducks Landry, or Tried-and-True Pecan Pie. Worth a second helping.\ \
