Sorry, but this item is currently out of stock. Cajun-Creole cookery can best be described as an inclusion of all food - prepared in a special way. As you page through this comprehensive Cajun Creole cookbook, you will find that most recipes are not hot and spicy - as is often perceived. You will discover that cajuns and creoles eat tons of rice. A typical kitchen will always have fresh onions, garlic, bell pepper, celery, parsley and green onions on hand. The spices will include black, white and red ground pepper. File' is an herb made from sassafras leaves. The herb is used in some gumbos - usually plain chicken gumbo. Thyme is another herb frequently used. Hot pepper sauce is usually found on the table - not in the prepared food. This allows you to set your own limit. Theresa N. Millang, author of The Best of Cajun-Creole Recipes, is a native of Louisiana. Here are recipes for cajun-creole classics such as gumbo, jambalaya, crawfish, red beans, okra, blackened redfish and others. 108 pages ISBN: 934860939; Author: Millang, Theresa; Publisher: Adventure Publications; Format: Spiral; |
VACATION SALE It's vacation time!!! We are closing our offices through February 27, 2012 so that our employees may enjoy time vacationing with their families. Our website will remain open during this time and we encourage you to continue placing orders. In fact, you can save 10% off orders placed while we're on vacation. To get your discount, you must enter coupon code "VACATION4B" when you check out. So place your orders now. This discount ends February 27, 2012. We will re-open our offices on February 28, 2012 and resume shipping your orders at that time. Thank you very much for your business! |