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.
About the Author
Belinda Hulin was stirring in gumbo pots before she could walk. At the knees of her Cajun mother and grandmothers, she learned the joys of seasonal seafood and produce and the seduction of spicy roux-based soups and fricassees. Her daddy s barbecue lovingly tended on a well-seasoned grill--was a thing of bronze, searing beauty. Born in Lafayette, Louisiana, and reared in New Orleans, Belinda inhaled the heady spice of country Acadian and city Creole cuisines and embraced the magic. The Louisiana native has been writing about food for newspapers and magazines for 20-plus years. She is the author of The Everything Fondue Party Book, The Everything Pizza Cookbook, The Everything Soup, Stew and Chili Cookbook, and Knack Chinese Cooking. She currently lives in Atlantic Beach, Florida, where she conjures her Louisiana ancestors, one dish at a time."