Guest Post by Daniel Schumacher, Editor of Louisiana Cookin’
During my time as editor of Louisiana Cookin’ magazine, I’ve had the great pleasure of exploring Louisiana’s major cities and many of its back roads in search of its most flavorful dishes. Louisiana’s Cajuns and Creoles unfailingly deliver one memorable meal after another. The state is a gumbo pot of cultures and flavors, and seafood has always been a central ingredient. What would springtime be without crawfish étouffée or a shrimp and crab boil?
Because of this emphasis on local, seasonal eating, we decided to put some of our favorite seafood recipes into a hardcover cookbook. Louisiana de Mer is a collection of more than 75 recipes. It covers Cajun and Creole classics as well as modern updates. From grilled oysters to the decadent New Orleans BBQ Shrimp, Louisiana de Mer has something for every season and taste.
Designed to make the best of the Bayou State’s unique seasons, each chapter of Louisiana de Mer takes a special focus on what makes it so special. “Carnival Time” highlights hearty gumbos and the festive spirit Mardi Gras evokes. “Spring Abundance” captures the heart of crawfish season, and includes recipes for crawfish bread, crawfish pizza, and even crawfish macaroni and cheese. In the summery “Fresh and Simple” chapter, we fire up the grill for dishes like Grilled Shrimp Po’ boys with Asian Slaw and Grilled Whole Red Snapper. You’ll want to keep the coals warm for the autumnal recipes in the “Comfort Classics” chapter, which includes Rosemary-Lemon Shrimp Skewers, Marinated Crab Claws, and Smothered Okra with Shrimp and Andouille Sausage. And with gatherings around every corner, we pulled out all the stops in “Holiday Fêtes,” with big, bold flavors of bouillabaisse, Shrimp Ya-Ya, and a backyard oyster roast.
Accompanying the 160 pages of beautiful photography and rigorously tested recipes, Louisiana de Mer features dozens of tips and tricks. From four ways to make the perfect roux (including some quick and easy ones), to variations on Cajun spice mixes, these tips will help you master the elements of Louisiana cooking. I hope you enjoy Louisiana de Mer as much as I loved working on it, and that it can help bring you and your family countless heartwarming meals for years to come.
Special Offer! For one day only get FREE shipping when using the offer code: 24.
Do you have a favorite Cajun dish?
Purchase today!
Comments 6
Oh no Phyllis. Currently on a river boat, docked at Baton Rouge, so visited the museum this morning and purchased a cook book, just to get recipes of Louisianas best. Had low country boil yesterday for lunch. Can’t wait to try these recipes. You think I could sneak yours without being found out by my husband?
growing up in Pensacola, Fla. + creole was a large part of my upbringing + have fond memories! xxpeggybraswelldesign.com
Well, Yummy! Brings back memories of summers spent with my grand parents. He deep-sea fished for red snapper and she cooked it up better than anything I’ve had since. Will have to get your book!
That looks like a great book, Daniel! We just had a grand birthday celebration on the water here in Newport Harbour {California} and I’ve been making dinners and luncheons with shrimp, lobster and other delights from the ocean this month to share on my blog, so this is perfect. Thank you!
The book looks wonderful, in fact, I just ordered it. Thank you
Oh my goodness, what a fond memory your article about this wonderful new cookbook recalled for me, Daniel. Thank you!!
When I was a child, one of my cousins (who knows how many times removed) retired and bought a shrimp boat “for fun.”
When we went to the coast, Daddy would “go shrimping” with him. The family would gather and process the shrimp to be frozen — much of it for us to take home. We filled our previously empty car trunk with “cubes” of frozen shrimp packed in numerous blanket-wrapped and dry ice-lined cardboard boxes. When we returned home, those precious cubes would be doled out over the next few months.
Shrimp gumbo or étouffée and sweet tea followed by homemade peach ice cream never tasted quite so good as it did in Aunt Bessie’s backyard under the shade trees…