Kevin Belton's Big Flavors of New Orleans by Kevin Belton and Rhonda K. Findley

  • French Quarter beignets (page 19)

    from Kevin Belton's Big Flavors of New Orleans Kevin Belton's Big Flavors of New Orleans by Kevin Belton and Rhonda K. Findley

    • Categories: Fried doughs; Cooking ahead; French; Cajun & Creole
    • Ingredients: active dry yeast; evaporated milk; all-purpose flour; shortening of your choice; powdered sugar
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Notes about Recipes in this book

  • Chef Kevin's jambalaya à la Big Easy

    • kateiscoooking on November 04, 2023

      This was too spicy for me and almost too spicy for my heat-loving hubby. I'd dial the Creole seasoning down by half.

    • emiliang on December 30, 2025

      This was sooooo good! Just as I remember it from my travels to the Big Easy. Like most recipes in this book, it came together pretty quickly. If you’re in the US, you can watch Kevin Belton cooking this dish on his PBS show’s 2016 season. But honestly it’s pretty straightforward.

  • Slow roasted duck with orange and soy sauce gravy

    • imaluckyducky on January 04, 2025

      5 stars. YUM! The sauce alone is worth the whole recipe, nicely sweet tart and salty with a wonderful duck dripping finish. Had to substitute watered down red wine vinegar with a bit of sugar for the tawny port with no ill effect. The duck comes out so tender the meat falls off the bone without being dry. We had to make 1 5.5lb duck stretch between three people, so put it on a bed of flat rice noodles with the sauce, cilantro, shaved carrots/cucumber/radish and a fried egg on top. Delicious!

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  • ISBN 10 1423641574
  • ISBN 13 9781423641575
  • Linked ISBNs
  • Published Mar 01 2016
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Gibbs Smith
  • Imprint Gibbs Smith Publishers

Publishers Text

Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–-celery, onion, and bell pepper–-while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

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