Cajun and Louisiana Creole are highly distinctive styles of cooking originating from the southern states of America.
The recipes in this book present the very best of delicious Cajun and Creole cuisine, with a range of mouthwatering recipes suitable for every course and occasion. There are traditional dishes such as Blackened Redfish, Seafood Gumbo, and Chicken and Prawn Jambalaya, as well as lesser-known specialities such as Corn and Crab Bisque.
Specially written with contemporary tastes in mind, all the recipes are designed for use in the modern kitchen and have been updated to suit today’s health considerations.
Every recipe is photographed in step-by-step detail to ensure that the preparation and techniques are easy to follow, and there are stunning images of the finished dishes beautifully presented for the table.
