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Roux Memories: A Cajun-Creole Love Story with Recipes
250 authentic Cajun and Creole
recipes and memories from a Louisiana native In Louisiana, life happens in the kitchen. Children are reared and lives unfold over bubbling pots of gumbo, bowls of shelled peas, and shaved-ice sno-balls. The kitchen is the happy hub where heritage is conveyed, culinary traditions evolve, and Cajun and Creole cuisine is at its finest. Unfortunately, when Hurricanes Katrina and Rita destroyed homes and neighborhoods and displaced hundreds of thousands of people in Louisiana, bonds were stretched, and many recipes lost. Fortunately, Roux Memories offers the Louisiana diaspora―as well as anyone else with a love for Cajun and Creole fare―250 home-tested recipes along with snippets of life from a Cajun family with four decades of roots in New Orleans. Accompanying the recipes are vintage family and food photos as well as sidebars explaining the roots of Cajun and Creole cooking. Recipes include crawfish gumbo, Cajun corn soup, shrimp remoulade, New Orleans shrimp boil, hickory and spice burgers, cochon de lait, crawfish pie, alligator fritters, chicken and sausage jambalaya, pork cracklins, cracklin cornbread, dirty rice, king cake, pecan pralines, syrup cookies, and many more Cajun and Creole favorites.
recipes and memories from a Louisiana native In Louisiana, life happens in the kitchen. Children are reared and lives unfold over bubbling pots of gumbo, bowls of shelled peas, and shaved-ice sno-balls. The kitchen is the happy hub where heritage is conveyed, culinary traditions evolve, and Cajun and Creole cuisine is at its finest. Unfortunately, when Hurricanes Katrina and Rita destroyed homes and neighborhoods and displaced hundreds of thousands of people in Louisiana, bonds were stretched, and many recipes lost. Fortunately, Roux Memories offers the Louisiana diaspora―as well as anyone else with a love for Cajun and Creole fare―250 home-tested recipes along with snippets of life from a Cajun family with four decades of roots in New Orleans. Accompanying the recipes are vintage family and food photos as well as sidebars explaining the roots of Cajun and Creole cooking. Recipes include crawfish gumbo, Cajun corn soup, shrimp remoulade, New Orleans shrimp boil, hickory and spice burgers, cochon de lait, crawfish pie, alligator fritters, chicken and sausage jambalaya, pork cracklins, cracklin cornbread, dirty rice, king cake, pecan pralines, syrup cookies, and many more Cajun and Creole favorites.
- GenresCookbooks
320 pages, Paperback
First published September 1, 2010
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Displaying 1 - 2 of 2 reviews
April 7, 2011
I'm rating this a 5, not just for the AMAZINGLY mouth watering recipes included, but because more than just your average, "I'm from Louisiana and we use Tabasco sauce" stories, you've got an actual family story. How Mom met Dad and growing up in the food capital of the USA.
Yes, we are. Try to deny it, I'll poke your eyeballs out with crawfish claws.
Yes, we are. Try to deny it, I'll poke your eyeballs out with crawfish claws.
May 16, 2019
Honestly, this isn't just a cookbook (although I am excited to try many of the recipes) - it truly is a Cajun-Creole love story. You learn how the author's parents met, how mom became a deal maker (trading fresh caught fish for a pot of gumbo or homemade cake among others) and what exactly is the difference between Cajun and Creole anyway.
Displaying 1 - 2 of 2 reviews