Kevin Belton's New Orleans Kitchen by Kevin Belton and Rhonda K. Findley

  • Crawfish pie

    Crawfish pie (page 17)

    from Kevin Belton's New Orleans Kitchen Kevin Belton's New Orleans Kitchen by Kevin Belton and Rhonda K. Findley

    • Categories: Pies, tarts & pastries; Main course; Cooking for a crowd; Cajun & Creole
    • Ingredients: pastry pie shells; green onions; green bell peppers; garlic; Creole seasoning; hot sauce; heavy cream; seafood stock; parsley; crawfish tails
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Notes about Recipes in this book

  • White beans and shrimp

    • JimCampbell on January 07, 2025

      The dish was very good. We will definitely make it again. It's a 4 out of 5. With caveats.... * 1. We had a smoked ham hock on hand and used it instead of the ham steak. * 2. Since we had the ham hock and used boxed chicken stock we skipped the salt. * 3. The beans were 5-6 years old, so the cooking time was more in the area of 3 1/2 hours instead of 1 hour called for in the recipe. That's on us and not a ding on the recipe. * 4. We decided to skip the shrimp. One might argue skipping the shrimp moves too far beyond the scope of the recipe, but what is nice about the recipe is the timing of ingredients and the technique used to cook the ingredients. The timing and technique really punctuates the flavor of the liquid. It will be part of our rotation.

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Reviews about this book

  • ISBN 10 1423648943
  • ISBN 13 9781423648949
  • Linked ISBNs
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing alongside Eugenia Uhl’s mouthwatering photographs make this new cookbook a must-have.

A nationally and internationally recognized chef and educator as well as the star of PBS/WYES’s New Orleans Cooking with Kevin Belton, and now Kevin Belton’s New Orleans Kitchen, Chef Kevin is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.

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