Cajun and Creole Recipes for the Holidays

The second in a series of Louisiana Acadian and Creole recipes, the Holiday Edition spotlights traditional Thanksgiving and Christmas dishes. Drinks, Appetizers, Snacks, Sides, Entrees and desserts are featured, the whole seasoned with Cajun humor and native history.

Recipes range from Cajun Irish coffe with chicory, to crawfish bisque, okra Creole, shrimp-crawfish-okra gumbo, and sweet potato soufflé. Desserts include regional favorites like bananas foster, peach streusel, pecan sandies, German chocolate pecan pie, and French apple-caramel pie. Recipes were selected for ease of preparation and availability of ingredients.
Interspersed among 49 recipes are seasonal articles of interest, including the Festival of Lights, Lake Ponchartrain, The Haunting of St. Tammany, Bonfires on the Levee, and The Brown Pelican.

The Holiday Edition is the second in a series. Cajun and Creole Recipes from The Girl with the Pendant Pearl is the first cookbook in the series - a cookbook highlighting many of the dishes included in scenes from the novel of the same name. (The Girl with the Pendant Pearl)

Printouts of recipes are allowed and encouraged. Bon appetit!
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