Capture the incredible taste of New Orleans with fifty-seven classic creole recipes -- etouffees, jambalayas, pralines, eclairs, hurricane punch, and more.
The best way to serve Louisiana's rich and spicy recipes is in these gumbo bowls that are microwave and dishwasher safe. Each bowl contains a recipe from one of New Orleans finest restaurants. The recipes include Antoine's Creole Gumbo, Commander's Palace Oyster and Artichoke Soup, Galatoire's Turtle Soup, and Bon Ton's Crawfish Bisque. This is a truly unique gift from our unique city. Set of four (16 oz. each)enclosed in a color gift box.
When you are feeling saucy and you need something to say it without saying it, grab this water bottle and fill it with your favorite liquid. It should be alcohol but if that is not your fancy, do as you please.
McCormick Culinary Bayou Cajun Seasoning is a blend of premium spices, like garlic, onion, paprika and red pepper that is ideal for recipes that call for the traditional flavor of the Bayou in southern Louisiana. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Try on all of your Cajun-inspired cuisine such as, catfish, prawns, shrimp, crawfish, jambalaya, gumbo, and po' boys.
The Cajun roux spoon is made of stainless steel and 10-1/4-inch long, its well 1/2-inch deep and 2-1/2-inch wide. The end the well is cut blunt with a slight angle to it just perfect for the right handed chef. This Cajun roux spoon is well known through-out the south for creating that rich dark roux or sauces the south is so well known for. The Cajun roux spoon is a simple tool used for stirring sauces while its wide blunt end keeps the roux moving around the skillet preventing it from burning. The greatest kitchen tool ever invented next to Grandma's old black skillet is the Cajun roux spoon.... [Read More]
This dad cap features that low profile look you've been looking for. With its adjustable strap it fits a variety of head shapes and sizes. Professional embroidery and quality stitching showcase the design shown. Please be sure to contact us with any questions prior to making an order.
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.Things get a little salty down in the bayou...Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and cra... [Read More]
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seed... [Read More]
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like How to Make a Roux. This is the Textbook of Louisiana cooking.
Each cookbook in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series contains favorite recipes submitted from the most popular cookbooks published in the state. The cookbooks are contributed by junior leagues, community
Louisiana is home to two vibrant, spicy and famous cuisines; Cajun and Creole. This evocative volume presents a collection of easy-to-follow recipes that summarise the very best of Cajun and Creole
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