Notes about Recipes in this book

• Soft-shell crawfish po-boys

  • Baxter850 on May 18, 2025

    Great sandwich although there’s a lot of batter, which masks a bit of the crawfish. Definitely use the mayo spec in this book!

• Apex jambalaya

  • Ahstone on February 11, 2026

    I cooked this for a Mardi Gras party for the first time. It was a huge hit. I was a bit concerned while making it that it didn't have enough spices for a jambalaya--not to worry, the duck fat and the caramelized onions add plenty of flavor. Great tasting, wonderful texture. I'll make this again, many times I'm sure.

• Cabbage slaw

  • Baxter850 on May 18, 2025

    Perfect. Just rich enough with a great bright flavor. Use the mayo recipe from the book!

• Panfried soft-shell crab

  • Baxter850 on May 25, 2026

    Don’t be stingy with the cayenne. 1/4 tsp was not enough for us. Didn’t get crispy but the oil may not have been hot enough. Will try again.

• Holiday dressing

  • Joffy on November 27, 2024

    the ratio of 5# of protein to 2 cups of cooked rice seems wild, but wow it works. I thought for sure i was going to have to double the rice. Definitely needs extra pepper

• Hamburger steaks, caramelized onions, and gravy

  • Bessp on July 28, 2025

    This was underwhelming. The onions took about 2.5x as long to caramelize as the recipe stated, which is not unexpected. Ultimately, the gravy lacked depth despite all the caramelized onions and sherry, and the hamburgers were just fine. I won't be making this again. I served with a green salad, as the recipe recommends.

• Mayonnaise

  • Baxter850 on May 18, 2025

    Delicious. Much more flavor (tang) than traditional mayo spec. Was great with the fried softshell crawfish