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; |