The opening chapter, “First You Make a Roux” is but three recipes long: Cajun Seasoning Blend, Rox’s Roux (Dark Cajun Roux), and Chicken and Smoked Sausage Gumbo. Master that holy trinity, and the world is your oyster, as it were.
Graham’s 320-page, 125-recipe opus has me drooling for Lemon-Pecan Pancakes with Southern Comfort Molasses for breakfast; Fried Oyster and Crawfish Caesar Salad for lunch; and perhaps Coq Au Vin or Grilled Baby Eggplant with Parsley-Pecan Pesto for supper.
I love the way Vietnamese influences pop up in the book: Soft-Shell Crab Bahn Mi and Cajun Pho. (The broth is made with pork neck bones, pig’s feet, and smoked ham hocks.) And I grinned at fusion smash-ups and novelty dishes like Seafood Pastalaya and Fried Pickled Okra with Sriracha Mayo.
Think of it as the ongoing creolization of the region’s cuisine. And it sure looks fine.
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