• robm on November 27, 2011

  Along with "River Road Recipes," this is one of the most popular (and indispensable) community cookbooks on Cajun/Creole cuisine. If you love Louisiana cooking, this book belongs on your shelf!

Notes about Recipes in this book

• Olive surprises

  • Josefa_Mark on February 17, 2021

    Delicious and easy to make.

• Chicken gumbo with sausage and oysters

  • Josefa_Mark on February 17, 2021

    The recipe doesn't specify quantity on salt/pepper/cayenne/Worcestershire sauce additions - start with a teaspoon of each spice and add more to taste. Worcestershire start with a few tablespoons and adjust for taste.

• Fruit delight

  • Bloominanglophile on September 14, 2013

    Nostalgia definitely played a role in my rating of this recipe! I saw this on the holiday table many an Easter, Thanksgiving and Christmas growing up (I want to say we added shredded coconut to it). Of course, I have felt the need to make it at least once to bring back those days of old. Even if we inwardly groan when we see this on a potluck table, I bet most of us partake and enjoy it!

• Calico salad

  • KissTheCook on March 25, 2019

    P. 91. Fine - makes enough dressing for more beans and possible small pasta (3 C.). Make 2 days ahead if possible. We called this 3 Bean Salad.

• Shoe-peg corn salad

  • Gramstone on March 26, 2023

    I need the recipe!!! I just moved and my cook books are in storage and I can’t get to them right now. I’m going to a salad luncheon and I need the recipe!!!!

• Smothered cabbage

  • KissTheCook on September 10, 2019

    Veg. tab; p. 144. Fine. Used bacon grease and a little butter. Added garden sweet peppers, too. One hr. does the trick.

• Bourbon sweet potatoes

  • Bloominanglophile on September 14, 2013

    You haven't lived until you try Bourbon in your sweet potatoes at Thanksgiving! Of course, I make a few adjustments to this recipe, as we have changed a lot culinary-wise since 1969 (first printing). I use fresh sweet potatoes instead of canned, and I cut way back on the sugar (1/4 cup instead of 1). If you don't like marshmallows, well, just leave them off. I would enjoy a lot of butter-sautéed pecans on top, myself! The first time I made this I used Maker's Mark Bourbon, and I haven't used anything else since!

• Sausage eggplant jambalaya

  • zorra on September 14, 2013

    P 308. Love this unusual jambalaya. I use more peppers & onion & celery. Nowadays I substitute soaked brown rice for white. But I always obey Mrs J Mark Herbert's injunction: "This should be a peppery dish so don't spare the seasoning."

• Barbecued pork chops

  • rachelbaddorf on June 27, 2022

    Great flavor. I cooked four thick chops. One hour was plenty of time.

• Spicy carrot cake 1

  • HollyM on November 18, 2017

    Excellent carrot cake

• Pumpkin chiffon pie 1

  • Bloominanglophile on September 14, 2013

    Another holiday favorite from this cookbook--this is my preferred pumpkin pie (I always have to make a back-of-the-can recipe pumpkin pie for my husband). I actually combine techniques from this and Pumpkin Chiffon Pie II. Make sure your filling is cool before folding in the whipped egg whites. And, of course, chill the filled pie before topping it with the whipped cream. I tried to be virtuous one year and use organic canned pumpkin, but learned that I really prefer just a regular can of Libby's!