Dutch Oven Cajun and Creole
Published by Gibbs Smith
This comprehensive cookbook tells home and outdoor cooks everything they need to know to make irresistible Louisiana dishes in cast iron Dutch ovens.
As the president of the Louisiana Dutch Oven Society, Bill Ryan has perfected the traditional, rustic methods of preparing classic Louisiana cuisine. In Dutch Oven Cajun and Creole, Bill serves up everything from breakfast to dinner as well as breads, sides, and desserts. He shares some of his prize-winning recipes, as well as essential tips for cast-iron cooking.
Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn’t fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will.
As the president of the Louisiana Dutch Oven Society, Bill Ryan has perfected the traditional, rustic methods of preparing classic Louisiana cuisine. In Dutch Oven Cajun and Creole, Bill serves up everything from breakfast to dinner as well as breads, sides, and desserts. He shares some of his prize-winning recipes, as well as essential tips for cast-iron cooking.
Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn’t fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will.
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