Many of the recipes in this spiral-bound collection of Louisiana cuisine won recognition from the New Orleans Times Picayune newspaper in a special section of the state's best cookery. Others have been drawn from family collections like fine heirlooms, prized secrets passed down through generations.
"There are two primary causes for the distinctive flavor of Louisiana foods," writes co-author Harrietta Randazzo in the cookbook's introduction. "One is 'roux' and the other is 'seasoning.' A roux is a mixture of 1 part cooking oil and 2 parts flour cooked over a medium heat until brown (like peanut butter).
The recipes in this collection, both those that won awards and those that haven't, offer a fine introduction to the flavors of Louisiana's version of Southern-style cooking.
Turnip Casserole
Pork Chop Casserole for Ordinary People
Swiss Chicken Cutlet
Golden Glazed Rock Cornish Hens
Spicy Chicken Casserole
Chicken and Spaghetti Casserole
Breast of Chicken St. Jude
Poulet Luzianne
Wild Rice and Crab
Garlic Shrimp Over Steamed RiceShrimp Baked in Cabbage Leaves
Company-Style Oysters and Wild RiceShrimp and Crabmeat Picante
Scampi Parmigiana
10-Minute Crabmeat au Gratin
Mystery Pie
Hazelnut Frangelico Tart
Banana Coffee Cake Supreme
Award-Winning Recipes
Doebear's Drunk Crayfish
Everyday Country Cornbread
Cheese-Onion Bread
Banana-Blueberry Bread
Crawfish and Corn Soup
Mirliton Bisque
Turtle Soup Manchac
Fishing Camp Soup
Green Onion Soup
Soup Du Crocodile
Country PeasLil's Jambalaya
Cheesey Brocolli-Potatoes
Potatoes Carmen
Spinach-Artichoke Casserole
Baked Green Beans
Okra, Corn and Tomatoes
Yam Delight
Cheese, Zucchini & Torte
