• freckles on May 21, 2011

  This is a turn to book for Cajun/Creole.

• robm on April 16, 2011

  A community cookbook from Baton Roughe that's become one of the bibles of homestyle Creole/Cajun cooking. A must have for anyone who loves Louisiana cooking. Also check out "Talk About Good," "Pirate's Pantry," and "Jambalaya," similar community cookbooks from Lafayette, Lake Charles and New Orleans, for wonderful Creole/Cajun recipes.

• karenkajun on July 23, 2010

  Southern cooking at its best!!

Notes about Recipes in this book

• Lime gelatin and cottage cheese salad

  • ianapoli on June 26, 2015

    made (and liked) this in 1977 but cannot believe anyone would still make it....

  • franniepie on April 21, 2021

    Though out of fashion, this is so delicious. It seems unlikely but it’s refreshing & addictive. Our family calls it ‘Green Mold’ and it’s begged for around the holidays. I make it without horseradish, too.

• Spinach Madeleine

  • ChefsE on June 01, 2020

    A must have Thanksgiving side dish in Louisiana.

• Sour cream noodles

  • ianapoli on June 26, 2015

    too dry Oct 2012

• Chicken étouffée

  • ianapoli on June 29, 2015

    Serve with rice. Jan 2003

• Chicken Tetrazzini

  • ianapoli on June 29, 2015

    recipe says serves 8. 1 ½ cups cooked chicken. don't think so. 12/76

• Walnut bourbon balls

  • LaurieMolnar on July 14, 2011

    you can use bourbon or whiskey, and i prefer using crushed pecans- these look unusual, but are divine. make sure to let them set for a day or so before serving- you can even tray freeze them in advance.