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Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country (Hardcover)

by W. Thomas Angers (Compiler) "1. Grind crawfish tails, onions, bell pepper and bread slices in food processor or grinder..." (more)
Key Phrases: Tomato Gravy, Cornbread Dressing, Seafood Boulettes

4.8 out of 5 stars See all reviews (14 customer reviews)

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Editorial Reviews

Amazon.com Review
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning of the African cook. Voila! This is Acadian cuisine."

The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!

Product Description
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.

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Product Details

Hardcover: 224 pages
Publisher: Beau Bayou Publishing Company (October 1, 1985)
Language: English
ISBN-10: 0935619003
ISBN-13: 978-0935619003
Product Dimensions: 9.3 x 7.8 x 0.9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review: 4.8 out of 5 stars See all reviews (14 customer reviews)

Amazon.com Sales Rank: #302,626 in Books (See Bestsellers in Books)
Popular in this category: (What's this?)
#52 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole

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Inside This Book (learn more)

First Sentence:
1. Grind crawfish tails, onions, bell pepper and bread slices in food processor or grinder. Read the first page

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Tomato Gravy, Cornbread Dressing, Seafood Boulettes

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	67% buy the item featured on this page: Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country 4.8 out of 5 stars (14) $15.30
	15% buy Chef Paul Prudhomme's Louisiana Kitchen 5.0 out of 5 stars (49) $22.03
	7% buy Cajun-Creole Cooking 5.0 out of 5 stars (12) $12.89
	6% buy Cajun & Creole: 50 Classic Recipes: The very best of spicy cooking New Orleans style--all the traditional dishes shown step-by-step, from Seafood Gumbo to Jambalaya 4.5 out of 5 stars (2) $9.99

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Customer Reviews

14 Reviews

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4 star:		(3)
3 star:		(0)
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Average Customer Review

4.8 out of 5 stars (14 customer reviews)

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Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars Best cookbook I've used! (I'm a true Cajun!), April 16, 1999

By A Customer

Cajun Cuisine is, without a doubt, the best Cajun cookbook that I've ever used. I was born and reared in Southern Louisiana, and the recipes detailed within closely mirror the exact techniques, seasonings, and spices that I had learned by watching both my grandmothers in their kitchens, and how I was personally taught by my grandfather at his hunting camp. You CANNOT go wrong with this book! Jacques

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18 of 18 people found the following review helpful:

5.0 out of 5 stars A great beginning Cajun cookbook., December 11, 2005

By	Megan Romer (Ithaca, NY) - See all my reviews

It's hard to learn to cook Cajun food from a cookbook; the food traditions of the Cajuns of Southwest Louisiana have been passed down orally for 400 years, and only in the "Cajun Cuisine" craze of the late '80s-early '90s did Cajun cookbooks really start to become popular.

These recipes are stripped down to the bare basics, because that's how Cajuns do it. Cajuns don't customarily use Emeril's Essence (remember, Emeril is from Boston) or carefully measured spices. It's a dash of this, a dash of that, until it tastes right. Don't make it too spicy; you can add your hot sauce later. You will never be able to make authentic-tasting Cajun food if you follow a recipe to a T.... that's not how it's done! You also need to learn how to modify recipes to suit your tastes... if you don't like file' powder, don't add it (many Cajun cooks don't add file' to anything, some put it on the table for you to sprinkle in yourself, some use it heavily). If you don't like okra, don't use it! Again, not all Cajun cooks do (although in response to the reviewer below, when Cajuns do use okra in gumbo, it is always sliced, and it is always slimy. Some people like it that way.)

This book provides excellent framework-style recipes for you to do what you want with. If you want to add tomatoes, go ahead! No one's stopping you! If you want to pour in a half gallon of Tabasco, feel free! If that's how you like it, that's how you like it. If you want to make your roux with butter (or oil or lard or bacon grease) do it that way! It won't change anything important, the recipe will still be fine. That's the beauty of Cajun food.

In response to the other reviewer who complained about a lack of pictures, the reality is that Cajun food is not as pretty as New Orleans food, and therefore doesn't make for terribly appealing photos. Gumbo looks like brownish-gray glop, but it tastes like heaven. That's just the way it is. If they'd included pictures, the sauces piquantes, the gumbos, the stews, the fricasees and the etouffees would've all looked the same, and how much would that have really helped? Plus, the drawings that are included in lieu of pictures are really adorable.

Get this book, and don't be scared to experiment with it! That's what it's all about!

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13 of 13 people found the following review helpful:

5.0 out of 5 stars Being a true Cajun, I can attest to the authenticity., October 26, 1997

By	JohnR25442@aol.com (Eunice, Louisiana) - See all my reviews

Being a true Cajun, born and bred to cooking, I cannot stress how many times I turn to Cajun Cusine for the tried-and-tested good recipes of my ancestors. These recipes fire up the taste buds, and make my mouth sing and dance as if a zydeco band were playing loud and vibrant Cajun tunes! Look out stomach, the party begins. Laissez les bon temps rouler! These recipes are the "real" things.

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Most Recent Customer Reviews

4.0 out of 5 stars houston, tx
i think this cook is great! the corn and shrimp soup is amazing..the only thing i would have to say is the cook book would be a little better if it gave exact measurements on how... Read more

Published 7 months ago by cook book collector

5.0 out of 5 stars CAJUN CUISINE
I live in New Orleans, La., and lost ALL my cookbooks (and everything else) as a result of Hurricane Katrina. Read more

Published 15 months ago by Delia J. Anderson

5.0 out of 5 stars Excellent Reference to Basic Cajun Recipes. Buy It.
`Cajun Cuisine', published by the very local Louisiana publishing house, Beau Bayou Publishing Company, and with no clearly discernible author, may be the publishing analogue to... Read more

Published on February 3, 2007 by B. Marold

4.0 out of 5 stars Solid work..
This is a book about cajun cuisine. That is all you are getting. That may seem odd to say that since this is the name of the book but many know that cajun cookboks will often have... Read more

Published on June 29, 2005 by Mitchell Gustafson

5.0 out of 5 stars Ms. Anita Gelbart needs to stick to Georgia cookin'!
Gelbart isn't a Cajun name, so please pay no attention to her review. Me (a Cajun with a Cajun name - LeJeune), my Cajun friends, my Cajun family, and Cajun and African American... Read more

Published on December 18, 2003

5.0 out of 5 stars Stands The Test Of Time
There is a very good reason that this book has been in print for these many years, it is sound and complete! Read more

Published on July 16, 2002 by Todd St. Pierre

5.0 out of 5 stars The Most Authentic Cajun Cookbook Ever
I have spent my entire lifetime eating cajun food, and most of my adult life cooking it. Many of the recipes used by my grandmothers and my mother were lost to me, but since I... Read more

Published on April 21, 2002 by Larry Derouen

4.0 out of 5 stars It's Cajun cuisine-the good, the bad, and the ugly
This is a good primer in real Cajun Cuisine. The recipe for Tarte Ala boullie is worth the price of the cookbook alone. This is a custard pie with a risen, sweetened crust. Read more

Published on August 23, 2000 by Anita Gelbart

5.0 out of 5 stars Excellent Cajun Cook Book I would advise other to purchase!
I have used this cook book to put together some excellent dishes. I find the directions easy to follow for a novice in the kitchen my cajun dishes allways turn out excellent. Read more

Published on October 7, 1999 by Dr. Richard Duplantis (rduplan...

5.0 out of 5 stars Excellent. Simple, succulent Cajun dishes.
It is the most used book in my kitchen. All the recipies are simple enough for me to wow the native Cajuns. And that's saying something! Read more

Published on January 21, 1999

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