Recalling childhood visits to her grandmother's house in New
Orleans, where she would feast on shrimp and okra gumbo, Dale Curry
offers fifty recipes--for gumbos, jambalayas, and those little
something extras known as lagniappe--that will put Louisiana taste
and hospitality on your table. "Gumbo" calls to mind the diverse
culinary traditions of Louisiana that, like gumbo itself, are
simmered from elements of the many cultures circulating in the
state. Drawing historically from French, African, Caribbean, Native
American, Spanish, Italian, and other culinary sources, the Creole
and Cajun cooking featured in
Gumbo embraces the best of
local shellfish, sausages, poultry, and game.
The heart of Louisiana home cooking--and now showcased by of chefs
across the South and beyond--gumbo, jambalaya, and lagniappe
traditionally drew from the state's waterways and estuaries rich
with crustaceans, swamps exploding with waterfowl and alligators,
and forests full of game. From the land came rice and peppers, two
leading ingredients in gumbo and jambalaya. Recipes include classic
and traditional dishes, as well as specialties offered by star
chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory
McPhail. With Curry's easy-to-follow instructions at hand, home
cooks will be ready to let the good times roll at every meal.