New Orleans Cookbook: Great Cajun and Creole RecipesTwo hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic. |
Contents
Introduction | 3 |
GUMBOS AND SOUPS 15 | 15 |
RED BEANS AND RICE | 31 |
CRAWFISH 51 | 51 |
SAUCES 111 | 111 |
MEATS AND SAUSAGES 121 | 121 |
POULTRY AND GAME 141 | 141 |
VEGETABLES AND SALADS 159 | 159 |
EGGS NEW ORLEANS BREAKFASTS | 187 |
Other editions - View all
New Orleans Cookbook: Great Cajun and Creole Recipes Rima Collin,Richard Collin No preview available - 1987 |
Common terms and phrases
20 minutes allspice bay leaves beans boil bowl broiling brown butter over low Cajun cake cayenne chicken chopped onion cook over low cover crawfish Creole crêpes deep frying dough drain dried thyme fillets finely minced fresh finely minced garlic fish flour fresh lemon juice freshly ground black freshly ground white fried frying garlic green pepper ground black pepper ground white pepper gumbo heavy skillet hollandaise inches ingredients large eggs low heat meat medium-sized melt the butter meunière sauce milk minced fresh parsley mixture okra onion Orleans oven oysters paper towels parsley pepper 1/8 tsp platter preheated prepare redfish refrigerate remove the pan rice roast roux salt 1/2 tsp salt butter saucepan sausage sauté pan scallion seasonings serve shallot scallion shallots shrimp simmer skillet soft shell crabs sprinkle stirring constantly stuffing sugar tablespoons teaspoon tomatoes trout warm white pepper wooden spoon