Creole Cookbook

Louisiana Recipes Across Savory Dishes and Sweets

$3.99 USD · DIGITAL EDITION

This cookbook presents Creole cooking through recipes associated with Louisiana, from morning dishes to mains and desserts. Its pages pair ingredient lists with numbered preparation instructions, offering a recipe-focused look at the cuisine.

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EXPLORE THE BOOK

Inside the pages.

Breakfast recipes include both savory plates and sweet baked or fried treats. Creole breakfast grits with shrimp combines seasoned shrimp and creamy grits, while the New Orleans-style beignets recipe gives dough-making, rising, cutting, and frying directions. A separate treatment of smothered potatoes with eggs calls for sautéed onion, bell pepper, and garlic before the potatoes cook covered in a skillet.

The collection also shows different ways recipes handle seafood and meat beyond the breakfast table. Crabmeat ravigote is assembled as a chilled preparation: its dressing includes mustard, capers, green onions, vinegar, and Worcestershire sauce, and the crab is folded in gently before refrigeration. For a contrasting hot dish, duck and sausage gumbo builds a dark roux, softens vegetables in it, then simmers duck and sausage with broth and seasonings.

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