Does anyone know of an easy, good, New Orleans (cajun or creole) cookbook? By easy, I mean "easy to find" ingredients. I'm really jonesin for some cajun food.

I like Paul Prudhomme's "Louisiana Kitchen". Not to complicated and most of the ingredients are easy to find locally, unless you are going to try one of the more exotic recipes.

Ralph & Kakoo's Cookbook is about the best one I have...and I have several. (Ralph & Kakoo's is a family owned chain in LA & TX.)

Skip the cookbook, go to foodnetwork.com and just do a recipe search for Cajun. There are 95 different recipes by various chefs. Try some, find one you like, and then order their cookbook.

You'll find recipes by Rachael Ray (30 Minute Meals), Emeril Lagasse (BAM!), Bobby Flay, Alex Garcia, Cheryl Smith, Star Jones, Juan Carlos-Cruz, Paula Deen, Sara Moulton, Giada De Laurentis, etc.


Here's an example for Jambalaya:
Cajun Jambalaya Recipe courtesy of Emeril Lagasse

Recipe Summary
Difficulty: Easy
Yield: 4 servings

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Another recipe for Jamalaya.... Courtesy of Rachael Ray

Although I was "not an easy child", my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!


2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Thanks for your help!

Ralph and Kakoo's? I never did like eating there. I think that Picadilly's bought them out years ago. Mike Anderson's cookbook has some pretty good recipes in it.

Picadilly did buy Ralph and Kacoo's years ago. Rachel Ray's dad may be from down here, but she's too far removed. Emeril is a yankee from Fall River, MA. Paul Prudhomme is the real deal, from Opelousas, LA, but I only tasted hot when I ate at K-Paul's. If you really want New Orleans cooking, go to www.wwltv.com and click on the link to Frank Davis. You'll find beaucoup recipies there, cher. From there you can also go to his website and purchase one or more of his cook books. They're also available on Amazon.com. Frank is a native New Orleanian. Another great cajun chef is John Folse. He's from Donaldsonville, LA, upriver from New Orleans, closer to Baton Rouge. Yes, I was born and raised in New Orleans, but no, I do not know any of these people. I spent three years of my 49 years of life in Connecticut, and almost starved to death! Hope you find something you like. Laissez les bon temps rouler!!

Hey Bill, some of us "yankees" actually enjoy slightly toned down cajun style food. PS: Emeril may be a "yankee", but he's a great chef who has studied enough cooking to be good enough to help anyone cook a great meal.

PS: The South Lost. There aren't Yankee's and Confederates any more.

liv-For myself I always find the best recipes when I can get my hands on recipes from locals (churches, civic organizations, etc.). Maybe check some Chamber of Commerce sites.

No Yankees anymore?! Did George Steinbrenner sell the team? And my description of Prudhomme's restaurant was a complaint, not a compliment. If you can't taste the food, it's not worth it.

I liked your post Bill. I have a soft spot in my heart when it comes to Louisiana, Louisianians, Cajun Food, Cajun Music, etc. I could just hear your southern accent as I read your post!

Michael P., You've got to get over things. When I lived in CT I met people who believed that anyone who didn't live east of the Hudson River was an idiot. An earlier poster brought up Paul Prudhomme, you brought up Emeril and Rachel Ray. The message that was intended was that of those mentioned, Prudhomme is the only cajun. That is not opinion, it is fact. The word "but" in the sentence should have given you a clue that I don't particularly like eating food completely disguised by spices. Please get the chip off your shoulder. After all, you're only separated from the south by the Ohio River. No one I know holds a grudge over the War Between the States. Heck, no one I know took part in it! Relax. Laissez les bon temps rouler means, "Let the good times roll!"

Another online source you may want to check out is www.allrecipes.com They have a good variety of recipes in a number of categories, and I've found some new family favorites there!

I've been to a few John Folse establishments and haven't been terribly impressed. I prefer good ole cookin' from home (Ascension Parish). I love me some boiled seafood, gumbo, boudin, merliton casserole, deer or aligaor sauce piquant, Catfish Courtbouillon, redbeans and rice, ettoufe, head cheese, etc...

The Gumbo Shop in NO has great food and they have a cookbook that is available at the restaurant or online. The recipes are easy, and if there are speciality ingrediants required the cookbook includes a marketplace section for where to go or order.

Ummm!

This may be a silly question, I don't eat/cook a lot of cajun food...but what about Justin Wilson? I remember watching him on Public Television...and know he has cookbooks out.

Justin Wilson lived a few miles from where I grew up. He passed away a few years ago. I'm sure he has several cookbooks out. I garontee!

mmm.... boiled peanuts.

Boiled Peanuts? You got that right, chere!