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.
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Do you have a favorite Cajun dish?