The Little Local New Orleans Cookbook : Recipes for Classic Dishes

Appetizers and drinks -- Sazerac -- Brandy crusta -- Absinthe frappø -- Ramos gin fizz -- Hurricane -- Spiced pecans -- Oysters Rockefeller -- Crabmeat ravigote -- New Orleans-style barbecue shrimp -- Salads, soups, sandwiches, and sides -- Creole gumbo -- Jim core's gumbo -- Z'herbs, oyster stew -- Yakamein shrimp remoulade -- Crawfish bread -- Roast beef debris po-boy -- Smothered okra -- Main courses -- Crawfish øtoufføe -- Redfish courtbouillon -- Chicken in sauce creole -- New Orleans style seafood boil -- Chicken and sausage jambalaya -- Blackened redfish -- Chicken and sausage jambalaya -- Tailgate shrimp pasta -- Red beans and rice -- Brunch and eye openers -- Brandy milk punch -- Bloody bull -- Grits and grillades -- Eggs sardou -- Eggs hussarde -- Creole cream cheese -- Pain perdu -- Desserts -- Bread pudding -- Bananas foster -- Creole trifle (Russian cake) -- Pralines -- King cake -- Calas. The Little Local New Orleans Cookbook brings the essential flavors of New Orleans to your table. From festive cocktails and finger foods to big celebration fare, you’ll find recipes for Sazerac and Hurricane cocktails, Creole gumbo, jambalaya, blackened redfish, king cake, sweet pralines, and other traditional dishes. Written by a regional food expert and beautifully illustrated, this little cookbook is the perfect keepsake for the Big Easy.