Kevin Belton’s New Orleans Celebrations by Kevin Belton and Rhonda K. Findley

  • Cheesy mac fingers (page 16)

    from Kevin Belton’s New Orleans Celebrations Kevin Belton’s New Orleans Celebrations by Kevin Belton and Rhonda K. Findley

    • Categories: Fried doughs; Pasta, doughs & sauces; Appetizers / starters; Cajun & Creole; Vegetarian
    • Ingredients: evaporated milk; Creole seasoning; dry mustard; white pepper; macaroni pasta; cheddar cheese; Gruyère cheese; Colby-Jack cheese; smoked Gouda cheese; provolone cheese; mozzarella cheese; eggs; all-purpose flour; breadcrumbs; oil
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Notes about Recipes in this book

  • Okra gumbo

    • GaryCooks on December 15, 2023

      I felt this was so-so. I was disappointed after being so happy with the Jambalaya I made from this book. I made it all according to the recipe. I used my Creole recipe that I had gotten online, which I used for the Jambalaya which seemed to work well, but I wanted more flavor in this gumbo. Maybe it needed salt, or I should increase the Creole seasoning. I used a 16 ounce package of frozen peeled deveined shrimp from Trader Joe’s, and that worked out perfect. The andouille sausage that I got at Sprouts seemed more like kielbasa - it was barely spicy. Actually the whole dish had very little spiciness (and I’m not a person that likes extremely spicy foods) - my mouth didn’t even tingle. Leftovers were a slight improvement. If I try this again, I’m going to up the Creole seasoning.

  • Jambalaya-stuffed chicken thighs

    • Misa925 on April 19, 2025

      Yummy! The jambalaya itself was rather quick & easy, & was tastier than many other more complex recipes I've tried. I omitted the celery, used andouille sausage, Tony Chachere's Original Creole Seasoning & Roasted Chicken Better Than Bouillon. Didn't add the extra tsp of salt... & it ended up the perfect amount of salt for our tastes, & the rice turned out perfect, too. I'll surely be making the jambalaya again, alone, & add more chopped chicken to it. The stuffed chicken was time consuming, esp having to debone & pound them. I guess it was worth the effort because we loved the meal, & the chicken skin came out perfectly crisp - I did up the temp to 400 for the final 15 minutes so I could cook the cornbread at the same time. If I make the stuffed chicken again might use boneless thighs or breasts, or if using bone-in will debone & pound them out ahead of time. I used 2 (round) slices of sausage in each piece of chicken, & next time will cut those into halves for the stuffing.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Laissez le bon temps rouler with Kevin Belton's latest celebrating all the festivals of the Big Easy!

    Full review
  • ISBN 10 1423651553
  • ISBN 13 9781423651550
  • Linked ISBNs
  • Published Apr 02 2019
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

Celebrate like they do in The Big Easy with Chef Kevin Belton’s newest cookbook.

The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city.

Kevin Belton’s New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fête, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese.

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, Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans.

Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans.

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