The Cajun Cookbook: 141 Delicious, Mouth-watering Cajun Recipes

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"With Delicous Cajun Recipes You Get All Your Favorite Cajun And Creole Recipes, If You Like Hot And Spicy Food Than Delicious Cajun Recipes Is For You..."

The Cookbook for
America's Favorite Cajun Recipes...

Inside the pages of Delicious Cajun Recipes, you will find delicious and traditional cajun recipes as well as a selection of unique variations like:



* CRAWFISH ETOUFFEE
* CRAWFISH PIE
* CRAB MEAT AU GRATIN
* SHRIMP CREOLE
* CATFISH COURTBOUILLON
* RED BEANS and RICE
* CREOLE CABBAGE ROLLS
* CREOLE GREEN BEANS
* COCONUT CANDIES YAMS
* STUFFED MERLITON
* SEAFOOD GUMBO
* STEAK ROUILLE
* CRAB CAKE
* MAGNOLIA BLUEPOINT CRAB TARTS
* OYSTER CHOWDER SOUP
* PEPPERY STUFFED CRAB
* CRAB MEAT REMICK
* BARBECUE SHRIMP
* DUCK SAUSAGE
* GRILLED REDFISH
* CRAB STUFFED EGGPLANT ROYAL
* CRAWFISH WITH SPICY LOBSTER SAUCE
* Shrimp and Tortellini Salad
* Chicken and Sausage Gumbo
* Blackened Fish
* Cajun Hot Buffalo Wings
* Down South Jambalaya (Chicken and Sausage)
* Uncle Steven's Bar-B-Q Ribs
* Mardi Gras Scampi
* Shrimp Creole
* Deep Fried Carrot Fritters
* Louisiana Pralines
* And Many More Great Recipes...

You don't have to go cajun county to enjoy cajun food.Just whip up any Mouth-Watering Cajun Recipe to spice up your next meal!

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Emeril's Creole Seasoning (Essence)

Here's the spice rub I use for chicken and pork, and it's also a good general seasoning that will be going into my gumbo tomorrow. It's called Emiril's Essence, and it's made by Emiril Lagasse. Ingredients: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Directions: Combine all ingredients thoroughly and store in an airtight jar or container.

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Sammy Hagar RED VOODOO Cabo Wabo Cantina Oct 2008

Had a great time in Cabo (as usual) for the birthday bash week...Sammy sounded GREAT! This is from his show on Oct. 8th, 2008

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Emeril's New New Orleans Cooking

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Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

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New Orleans is all about food, and for centuries it has been dominated by two distinct styles, Cajun and Creole. For the uninitiated, Cajun food came out of the bayou and off the farms of southern Louisiana. Creole developed in the city with a healthy dose of European influence. Étoufées, crawfish bisque, gumbos, red beans and rice, shrimp rémoulade, bananas foster--the list is long, familiar, appetizing, and heavy.

According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients. The result, and apt title for his debut cookbook, is Emeril's New New Orleans Cooking. The food, as you might guess, is magnificent, and the cookbook is a masterpiece. Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn't fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach. In fact, his genius lies in his willingness to experiment and a no-holds-barred approach to flavor combinations. Sautéed Scallops with Saffron Corn Sauce or Stir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few of the examples. Along with more than 200 other recipes, it is easy to see why Emeril has become the chef of the '90s, and why New New Orleans Cooking is here to stay. --Mark O. Howerton

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