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Pat Saizan Corbin is a member of a large Louisiana Cajun family. She has been experimenting with and personalizing their recipes for over 30 years. When she moved to Tennessee, she began adding Southern touches to some of her Cajun specialties, resulting in a unique mix of Cajun and Southern cooking. Inspired to collect her family's recipes for future generations, she asked family members to contribute their beloved Cajun delights, then added recipes from her own collection, and this book is the result. Feast on these delicacies: Shrimp and rice fritters, cracklin' cornbread, stewed okra and tomatoes, crawfish stuffed bell peppers, green file' gumbo, catfish courtboullion. Add pot-roasted duck, or beef and cabbage jambalaya, or even fried alligator. Top it off with creole pralines or pecan pie bars, washed down with cafe' au lait. Mighty fine! The book contains a Cajun cooking glossary and a list of items desirable in the Cajun cook's pantry, along with a list of substitutions and measuring equivalents.
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