CAJUN CUISINE

Cajun Cuisine is a carefully selected compilation of totally authentic Cajun recipes screened by several career Cajun home economists for authenticity and quality. It was compiled by W. Thomas Angers, a member of a second generation Louisiana publishing family. 

The introduction was written by Marie Louise Comeaux, the worlds leading authority on Cajun cuisine, and contains critical information on the origins and component parts of authentic Cajun food. The title includes Louisiana classics including gumbos, jambalayas, bisques, fricassees, etoufees, sauce piquantes, wild game, seafood and much more.

An extraordinary effort was made to identify and publish truly authentic and tasty cajun recipes so the world would know the real thing.

Recipes:

• Soup-En-Famille
• Courtbouillon
• Crawfish Bisque
• Tarte a la Bouillie
• Maque Choux
• Daube Glace
• Oreille De Cochon 
• Maque Choux
• Pralines Au Bene
• Beignets
• Pain Perdue
• Brioche
• Chicken Gumbo File’
• …and many more!