W. Thomas Angers
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A national bestseller, Cajun Cuisine is the most authentic cookbook in print on this subject. Four career cajun home eco
Some of the recipes contained in Cajun Cuisine include:
Gumbos, Soups and Bisques: These are termed a hearty, soupy stews, however, the gumbos are served with fluffy white rice; soups and bisques are not.
Bayou Sauce Piquante Bouillabaisse Catfish Courtbouillon
Chicken Gumbo File’ Chicken-Okra Gumbo Chicken-Oyster Gumbo
Chicken Sauce Piquante Corn Soup with Shrimp Crab Soup
Crawfish Bisque Fish Courtbouillon Gumbo Z’Herbes
Hen and Sausage Gumbo Oyster soup Seafood Gumbo
Shrimp and Crab Gumbo Shrimp and Okra Gumbo Shrimp Gumbo
Shrimp Sauce Piquante Turtle Soup White Navy Bean Soup
Beef, Pork and Lamb: Many diverse uses and tastes for these meats; don’t let the titles scare you!
Boeuf a la Mode Boeuf Roti (Roast Beef) Brisket Stuffed w/Cornbread
Cabbage Rolls Calf Liver in Wine Dressing
Daube Glace’ Grillade Panne’ Grillades
Kidney Stew Lagniappe Stew Smothered Liver
Smothered Round Steak Stuffed Eggplant Stuffed Bell Peppers
in Onions Tongue a L’Acadien
Andouille Boudin Cajun Pork Pate’
Cracklins Chitterlings Fried Pork Chops
Hogshead Cheese Pork Chops in Tomato Pork Fricassee
Pork Grillade Gravy Pork Grillade
Pork Roast Pork Sausage Pork with Turnips
Smothered Pork Sausage Stuffed Bell Peppers Stuffed Eggplant
Leg of Lamb
Cajun Smothered Chicken Chicken Fricassee Chicken Maque Choux
Chicken-Oyster Pie Chicken Saute’ aux Gros Chicken Stew and Dumplings
Eggplant-Chicken Casserole Onions
Seafood: Now for the great seafood!
Baked Redfish Baked speckled Trout Baked Stuffed Catfish
Baked Stuffed Flounder Broiled Redfish Fried Catfish
Stuffed Red Snapper
Boiled Crabs Broiled Soft Shell Crabs Crab Meat au Gratin
Crab Meat Casserole Crab Stew Crab-Stuffed Tomatoes
Fried Soft Shell Crabs Seafood Stuffed Crabs Stuffed Crabs
Batter Fried Crawfish Tails Boiled Crawfish Crawfish & Rice Croquettes
Crawfish Etouffee Crawfish Pie Crawfish Stew
Baked Shrimp Boiled Shrimp Fried Shrimp
Shrimp Acadian Shrimp and Crab Etouffee Shrimp and Rice
Shrimp au Gratin Shrimp in Tomato Gravy Shrimp Stew
Shrimp-Stuffed Bell Peppers Shrimp-Stuffed Mirlitons
Baked Stuffed Oysters Cajun Stuffed Oysters Fried Oysters
Seafood Boulettes Seafood Cocktail Sauce Seafood-Stuffed Bell Peppers
Seafod-Stuffed Eggplant Tartar Sauce
Wild Game: Recipes that are enjoyed by most of those here and sometimes by others!
Alligator Stew Baked Ducks Buttered Frog Legs
Duck Salad Fried Frog Legs Rabbit au Sauce Piquante
Pot Roasted Duck or Goose Quail with Lemon Butter Roasted Stuffed Squab
Smothered Quail or Doves Squirrel Gumbo Stuffed Dove
Venison Roast Venison Supreme Wild Duck Fricassee w/
Jambalayas, Dressings and Caseroles: Take cooked rice, gravy from meats, herbs and seasonings – Voila! M-mmm Good!
Beef & Cabbage Jambalaya Black-Eyed Pea Dressing Cabbage Casserole
Cabbage Dressing Cajun Melange Cajun Rice
Chicken Jambalaya Crawfish Dressing Crawfish Jambalaya
Eggplant Casserole Eggplant Dressing Eggplant Rice Dressing
Guinea Rice Dressing Mirliton Casserole Oyster and Rice Dressing
Oyster Dressing Potato Hash Pork Rib Jambalaya
Rice Dressing Sausage Dressing Sausage Jambalaya
Seafood & Eggplant Casserole Shrimp Jambalaya Squash Dressing
Additionally, there are many Appetizers, Breads and Cereals, Salads and Vegetables, and Desserts, cher, all for you in one Cajun cookbook!
W. Thomas Angers is a Lafayette, Louisiana attorney, author and publisher. A member of a second generation Louisiana publishing family, he has been the author, editor or publisher of four books. He is listed in Who's Who in America, Who's Who in American Law and Who's Who in the World.
Book Publisher: Beau Bayou Publishing Company
No. of Pages: 224
Paper Weight (lb): 55 lb.
Acid Free Paper: Yes