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    You are in: Home / Cookbooks / Gourmet Goddesses' ZWT9 Cajun 'n Creole Team Cookbook
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    63 recipes in

    Gourmet Goddesses' ZWT9 Cajun 'n Creole Team Cookbook

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    This is a great recipe based on one served at the Axe Mill tavern in East Douglas, Massachusetts as presented in the R.S.V.P. section of Bon Appetit's December 1996 magazine. I tried this at home, unfortunately, not yet at the restaurant! We do keep moving closer to it as I made it when I lived in California, and now I'm in Maine. Special note in the article: "Tasso, a spiced smoked Creole ham, and capocollo, a cured Italian sausage, are available at specialty foods stores."

    Recipe #341241

    This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.

    Recipe #367568

    From Sunset Crockery Cookbook. The intro says, “There’s plenty of sauce to go with this colorful braised roast. Serve the sliced meat and spicy gravy over rice – preferably the fragrant, Louisiana-grown ‘popcorn’ variety.” I served this with recipe #411958 since I don’t mind mixing cultural experiences a little! Nutrition info per serving: 198 calories (32% from fat), 39 g protein, 5 g carbohydrates, 9 g total fat (3 g saturated), 107 mg cholesterol, 184 mg sodium.

    Recipe #481867

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