The Basics of Creole Cooking (Tony Chachere's Creole Foods of Opelousas) by Tony Chachere (2002) Paperback

About this book

Tony Chachere -- "The Old Master" -- a Louisiana Legend! Tony Chachere was one of the most colorful characters in Louisiana folk history. Tony Chachere has become a household word in the Gulf South synonymous with South Louisiana cooking. Includes recipes for Shrimp Creole Barbecued Shrimp Shrimp Etouiffee Shrimp Boulets Shrimp Stew Grilled Catfish fillets fried crawfish tails crawfish etouiffee crawfish pie crawfish bisque Louisiana crab cakes crab meat au gratin fried oysters Oysters Bienville Oysters en Brochette Chicken & Okra Gumbo Chicken & Sausage Jambalaya Cajun rolled steak Maque Chou pecan pie Wild Duck a la George Roasted Rabbit Tonys Barbecued Alligator Tail Cajun Squirrel Stew Opelousas Pralines and many many more!