In this book, culinary experts divulge the secrets of their works through 550 tantalizing recipes. Paul Prudhomme, the master, tells you how to make Crawfish Etouffe; Mike Roussel of Brennan's makes Shrimp Creole; and Warren Leruth does a Broken Shrimp Jambalaya. You can whip up a thick Gumbo File comparable to Austin Leslie's at Chez Helene. Daring chefs will want to try Alligator Sauce Piquante as Jean Luc Albin cooks it. With this collection of recipes, you can bring the elegance and sophistication of traditional New Orleans cuisine into your dining room every day.