Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa M. Martin

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Notes about this book

  • jluvs2bake on March 01, 2021

    First recipe I made from this book, and we really enjoyed it. Selected it based on note from EYB member khopkins1012. Preparing in advance is important if you want to eat before bedtime ;) But it isn't time-intensive as far as how long you actually have to work on it. I had to cook my eggplant about 30 min. longer than suggested in the recipe before it got cooked down, and I didn't have to stir it every 10 min. Also, it said to use a heavy 8-quart Dutch oven, so I didn't use my cast iron, which is about 5 quarts. It was nice that the eggplant was just about in a single layer in my bigger Dutch oven, but if you don't have an 8-quart, don't worry. My 5 would have worked fine. Probably just would have stirred more frequently to make sure all the eggplant was getting plenty of time on the bottom of the pot :)

Notes about Recipes in this book

  • Boiled rice

    • khopkins1012 on September 25, 2020

      This is a dead simple way to make rice. Plus it tastes good.

  • Redfish courtbouillon

    • khopkins1012 on September 25, 2020

      My boyfriend made this for me with fresh redfish. I can’t comment on the making of this dish but it sure tasted good. A nice dish to make on a weekend when you’ll be home all afternoon.

  • Smothered eggplant and shrimp

    • khopkins1012 on October 19, 2020

      Straight forward instructions for a delicious result. Time is the key ingredient here as this is a 2 hour recipe. Well worth it.

  • Chauvin crab stew

    • khopkins1012 on September 25, 2020

      Had a nice, sweet, mild taste. I used normal butter.

  • Crawfish étouffée

    • MarciK on June 03, 2021

      The recipe said to use a 15 quart pot. It fit fine in my 8 quart.

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  • ISBN 10 1579658474
  • ISBN 13 9781579658472
  • Published Apr 14 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Every hour of the day, Louisiana loses a football field’s worth of land to the Gulf. And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. In the same way Zora Neale Hurston documented and shared oral histories of the South before its keepers passed on, Martin will tell the stories of her people. She has organized the book into 12 chapters highlighting the key ingredients of this cuisine—from shrimp and oysters to poultry and sugarcane—and the recipe and customs that surround each. The recipes are for accessible home-cooked meals that readers can make on a weeknight or for a celebration—with stories to be savored along with the food. Each chapter is punctuated with an essay explaining the context for the ingredient, whether it’s picking and putting up blackberries each February to shrimping every August or celebrating Fat Tuesday with a king cake. This is a cookbook, but the underlying messages of heeding environmental warnings and highlighting the Cajun woman’s authority in the kitchen showcase the book’s compelling media hooks. Martin also documents the region’s traditions, from the Blessing of the Boats at the beginning of every fishing season to Mardi Gras and the many dozens of ways to make a Cajun gumbo.