20 Classic Cajun and Creole Recipes

Description

There is nothing quite like Cajun and Creole cooking. It’s become popular the world over thank to Mardi Gras in New Orleans, and is also the inspiration for what is commonly termed Tex-Mex cuisine.

New Orleans, Louisiana, in the southern United States, became a melting pot of cultures as it changed ownership several times in the 18th century, from French to Spanish and finally American. where Mardi Gras festivities combine pageantry with fabulous cooking.

Situated at the mouth of the Mississippi and the Gulf of Mexico, it is also legendary for trade, riverboats, jazz and of course, FOOD! If you’ve ever heard of Emeril, you will have a good idea of what Cajun and Creole cooking is all about.

Learn how to make mouthwatering Cajun and Creole specialties quickly and easily, from Crawfish Etouffee to Bananas Foster, Gumbo and Jambalaya to Po’boys and pralines. You’ll impress your family and your guests, and never be tempted by the usual take away again.

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Word Count=7,670
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20 CLASSIC CAJUN AND CREOLE RECIPES

TABLE OF CONTENTS

WHAT’S IN THIS GUIDE

INTRODUCTION

CHAPTER 1: CAJUN VERSUS CREOLE: WHAT’S THE DIFFERENCE

CHAPTER 2: RECIPES TO ENJOY
+ Appetizers
+ Main Course
+ Side Dishes
+ Dessert
+ Drinks

CONCLUSION

FURTHER READING

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ABOUT THE AUTHORS

Mara Michaels is the author of more than 60 cookbooks and healthy guides for Eternal Spiral Books. She is a great fan of healthy eating, and the low carb lifestyle.