Some of you may remember that Alan was born in New Orleans, and I lived there for ten years. And this book brought up a lot of memories for both of us. And made both of us very hungry for the cooking we remember from when we lived there.  Cooking In Cajun Country by Karl Breaux and Chere`Dastugue Coen is a wonderful collection of REAL, HONEST Cajun cooking as you’d find in the homes of Cajun’s both rural and urban. And Cajun/Creole doesn’t mean loading it down with hot sauce so that either you can’t eat it nor taste any other flavors. The spiciness in Cajun Cooking is balanced to bring out all of the flavors of the varied ingredients. One of my favorite parts is them quoting legendary Cajun Chef John Folse’s remarking to Paul Prudhomme about his Blackened Red Fish recipe. “At my house if Grandma burned the fish, she threw it out, “

The book is divided into profiles of the Cajuns in several regions of Louisiana, and the recipes that are prevalent in each region. The recipes are simple, and only occasionally  call for ingredients that might be difficult to find in your local area. The authors also include in the back of the book web sites and contact info for most of the ingredients you might not find easily. I’ve copied several of the recipes (it is a library book and must go back, however reluctantly) to use for everyday cooking from now on. Most of the recipes use the abundant seafood prevalent in Louisiana. But there are other great recipes, one for instance, for the easiest, tastiest French Onion Soup recipe you’ll ever see. Also recipes like Vacherie Chicken Creole, Montegut Crab Stew, Port Fouchon Crab and Shrimp Rice,Galliano Eggplant and Shrimp Cornbread Dressing,and several Gumbo, Jamalaya, and Etouffee recipes. There is also one of the easiest Bread pudding recipes.

To say I recommend Cooking In Cajun Country is an understatement. It’s got my highest recommendation and should be in the home of any seafood lover.

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