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English Cajun Camping Vegetariancook

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Cajun Cuisine is a carefully selected compilation of totally authentic cajun recipes screened by several career cajun home economists 
for authenticity and quality. It was compiled by W. Thomas Angers, a member of a second generation Louisiana publishing family. 
The introduction was written by Marie Louise Comeaux, the worlds leading authority on cajun cuisine, and contains critical 
 the origins and component parts of authentic cajun food.

The title includes Louisiana classics including gumbos, jambalayas, bisques, fricassees, etoufees, sauce piquantes, wild game, seafood and much more.
An extraordinary effort was made to identify and publish truly authentic and tasty cajun recipes so the world would know the real thing.
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of 
Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, 
"Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, 
blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. 
Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning 
of the African cook. Voila! 
This is Acadian cuisine."