"No state matches
Louisiana in its abundance of fresh seafood, and the game in
the marshes of the south are a hunter's paradise. Add to that
the amazing variety of produce we grow, and three hundred
years' mingling of French, Spanish, African and Indian
influences, and you'll understand what Cajuns know so well:
Culinary innovation is simply an extension of the concepts of
family and tradition. And the process never ends, because
every day gives a new answer to the question "Isn't
there a new, a different, a better way I can cook?"
Excerpt and recipes taken from "Patout's
Cajun Home Cooking" by Chef Alex Patout.
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