Cajun and Creole Cooking with Miss Edie and the Colonel

Edie Hand & Col. William G. Paul
Cumberland House (2007)
ISBN 9781581826173
Reviewed by Irene Watson for Reader Views (2/08)


I love Cajun and Creole food so I was thrilled to have an opportunity to try out some new recipes. But, to my surprise, not only does this book have recipes; it has a huge section of narratives depicting the Louisiana lifestyles and traditions, essential utensils and elements, as well as terms and specific Louisiana ingredients.  But, there is more, there is a whole section on the history and influences of French, Spanish, African, and American Indian on the culinary traditions.  With all these elements added to a traditional cookbook, one can honestly say “I read a cookbook.”

I often wondered what the difference was between Cajun and Creole cooking.   Basically, it’s that Cajun cooking is “down home country cooking” and Creole is considered to be “fancy city cooking.”

When I hear the word gumbo, I automatically think of Cajun cooking.  Since I’ve never made traditional gumbo this was an opportunity for me to do so.  I tried “Chicken Sausage Gumbo” and it was a great hit.  The seasoning was just right and thickness was perfect.

Being a fan of Emeril Live on the TV cooking channel, I decided to try a recipe that reminded me of something similar I saw on his show.  The Louisiana-Style Shrimp Stir-Fry was to die for!   Very quick to make, I will be making this dish again and definitely for a dinner party.

The third dish I made was traditional Congri (black beans and rice.) Again, without disappointment, it was a hit. Thank goodness for it being a large recipe; we had it two days in a row and relished it both times.  This is a very hearty and nutritious dish for a cold winter day.

This cookbook is a keeper!  I highly recommend “Cajun and Creole Cooking with Miss Edie and the Colonel” to any lover of cooking ethnic dishes.  I can guarantee that you will not be disappointed.

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