A few of the Appetizers featured include shrimp ceviche, marinated crab claws, oyster fritters, Mardi Gras doubloons (carrots, purple onions & bell peppers), squash squares, stuffed okra and a few spreads (sardine, peanut butter, bacon & onion or chicken), with Salads & Dressings offering coleslaw, a crawfish salad, cucumbers & onions, seafood options (blue crab, oyster or fish), a pork salad and a brown rice salad.
In Gumbos & Soups a few of the selections are crab bisque, fish & tomato soup, red bean gumbo, oxtail & lentil soup, seafood gumbo, stocks (chicken, fish ham or veggie) and a rabbit & andouille gumbo, while Sauces & Gravies doles out roux, lemon butter sauce, BBQ sauce, mayonnaise, mint sauce, stewed figs, remoulade, cayenne tartar sauce and pecan praline sauce.
Moving onto Rice, Pasta & Dressings, we encounter dirty rice, jambalaya (either chicken or sausage) and lots of dressings (aka stuffing) ~ oyster, cornbread, rice, pecan, eggplant or sweet potato. A wee chapter, Poultry & Eggs, dishes out a plethora of ways to cook chicken (fried, smothered or peachy), deep fried turkey, duck with pears & wine (what is it with wine and pears????), crab quiche and an oyster omelet.
Stepping up to the entrees, up first is Seafood, which consists of crab meat au gratin, broiled soft shell crab (my favorite!), crawfish boudin, fish & potato cakes, catfish roll-ups, crawfish pie or stew, BBQ oysters, Cajun popcorn, shrimp pilau and a shrimp loaf, succeeded by Meat & Pork which encompasses a pork tenderloin with stewed figs, backbones & turnip greens, a ham & lamb loaf, rack of lamb with fresh peaches, beef ribeye stuffed with pecans, meat pies, beef short ribs with spaghetti, and beef tongue in brown gravy.
There are a few recipes for game ~ venison roast with gravy, stuffed reindeer with berries, alligator sauce piquant and frog legs with mushrooms, followed by Vegetables which are comprised of red beans, rum baked beans, cabbage rolls, caponata, collards & ham hocks, an eggplant strata, mirliton, okra & shrimp Maurice, andouille & potatoes, fried sweet potatoes and butter turnips.
Winding down, Breads offers corny hush puppies, biscuits, calas, beignets and dumplings, with Desserts contributing bread pudding, brown rice pudding, king cake, peach sherbet, fig cake and pralines. Of course NO cookbook from Louisiana would be complete without a few Beverages ~ sazerac, mint juleps, home brew, milk punch and cafe Brulot. The last chapter covers Preserves with Tangipahoa (dad's home parish & where I attended college!) strawberry jam, mayhaw jelly, Louisiana hot sauce, bell pepper relish and hot pepper or mint jelly.
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