Presents a compilation of recipes belonging to Cajun cuisine. From boiled crawfish, crabmeat au gratin and shrimp gumbo to chicken etouffee, this work features the essence of Cajun cooking.

In his seventh cookbook, Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken etouffee, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes. Chef Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998.