Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country

by W. Thomas Angers, Randy Herpin (Illustrator)

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.

Genres: Cookbooks, Cooking

224 pages, Hardcover

First published October 1, 1985

Reviews

[Fredrick Danysh · Rating 3 out of 5]

Here we have a collection of Cajan recipes associated with southern Louisiana. Featured are many old standbys.This is a good reference for real down home Cajan cooking.

[Scott · Rating 3 out of 5]

Authentic Cajun Recipes? What does that mean when numerous recipes call for a 10-ounce can of tomatoes with chilies? Rotel diced tomatoes with green chilies is what I need to make authentic Cajun recipes?
It is clear to me that we lost any claim to authenticity long ago. That said, many of the dishes from the recipes are delicious.

[Chuck Williams · Rating 3 out of 5]

Fairly outdated but still some classics here that I continue to make

[Jay Longfeather · Rating 4 out of 5]

Love Cajun cooking and this book has some good recipes. I will admit as any cook should, I have taken the basic recipe and modified it to my taste.