Cajun and Creole Recipes for the Holidays

The second in a series of Louisiana Acadian and Creole recipes, the Holiday Edition spotlights traditional Thanksgiving and Christmas dishes. Drinks, Appetizers, Snacks, Sides, Entrees and desserts are featured, the whole seasoned with Cajun humor and native history. Recipes range from Cajun Irish coffe with chicory, to crawfish bisque, okra Creole, shrimp-crawfish-okra gumbo, and sweet potato soufflé. Desserts include regional favorites like bananas foster, peach streusel, pecan sandies, German chocolate pecan pie, and French apple-caramel pie. Recipes were selected for ease of preparation and availability of ingredients. Interspersed among 49 recipes are seasonal articles of interest, including the Festival of Lights, Lake Ponchartrain, The Haunting of St. Tammany, Bonfires on the Levee, and The Brown Pelican. Printouts of recipes is allowed and encouraged. Bon appetit!

The second in a series of Louisiana Acadian and Creole recipes, the Holiday Edition spotlights traditional Thanksgiving and Christmas dishes. Drinks, Appetizers, Snacks, Sides, Entrees and desserts are featured, the whole seasoned with Cajun humor and native history. Recipes range from Cajun Irish coffe with chicory, to crawfish bisque, okra Creole, shrimp-crawfish-okra gumbo, and sweet potato soufflé. Desserts include regional favorites like bananas foster, peach streusel, pecan sandies, German chocolate pecan pie, and French apple-caramel pie. Recipes were selected for ease of preparation and availability of ingredients. Interspersed among 49 recipes are seasonal articles of interest, including the Festival of Lights, Lake Ponchartrain, The Haunting of St. Tammany, Bonfires on the Levee, and The Brown Pelican. The Holiday Edition is the second in a series. Cajun and Creole Recipes from The Girl with the Pendant Pearl is the first cookbook in the series - a cookbook highlighting many of the dishes included in scenes from the novel of the same name. (The Girl with the Pendant Pearl) Printouts of recipes are allowed and encouraged. Bon appetit!

My interest in native cuisines is one of hands-on discovery. Born to Louisiana's unique natural resources, I was reared among the savory gumbos and jambalayas of Creole and Cajun kitchens. And as an adult, I traveled extensively, taking from varied cultures the arts of their ancient hearths. My cookbooks are a handy addition to the well-rounded repertoire of the modern cook. Whether for family, for friends, or for a memorable departure from the predictable, you may choose among appetizers, sauces, sides, entrees and desserts; many of which are seasonal favorites. This cookbook is a compilation of Louisiana recipes, spiced with Cajun humor and a dash of native history.