Cajun Quick

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In his travels across the country as a cooking school teacher and food professional, Jude Theriot has heard two things loud and clear from his public--they want more Cajun cooking, and they want recipes that are easy to use and quick! Theriot has responded to this call with a new and unique approach to cooking Cajun style in Cajun Quick.The recipes in Cajun Quick can for the most part be prepared in thirty minutes or less, with no loss of taste or quality. Included are recipes for appetizers, gumbos and soups, salads and salad dressings, breads, seafood, poultry, meats, vegetables, and desserts, all in the Cajun tradition. Theriot also has included with every recipe a lagniappe (a little something extra) section that is filled with helpful tips that he has discovered over the years, from general cooking suggestions to freezing and refrigeration information. Theriot has also added for each recipe dietary information designed to help the cook pick and choose according to the kind of meal he or she wants to prepare.Cajun Quick includes such savory recipes as Acadian Shrimp Dip, Cajun Black Bean Soup, Crabmeat Stuffed Avocado, Peach Oatmeal Bread, Shrimp Etouffee, Quick Dirty Rice, and Cajun Swamp Cake Icing.The famed Chef John D. Folse of Lafitte's Landing Restaurant in Donaldsonville, Louisiana, provides the foreword for his friend and fellow Cajun chef extraordinaire.ABOUT THE AUTHORTheriot learned the art of cooking from his Acadian-French grandmother and has won cooking contests at the local, state, and national levels. He is a Certified Culinary Professional and is Executive Chair of the International Association of Culinary Professionals Foundation, 1997-1998. He is also the author of La Meilleure de la Louisiane, La Cuisine Cajun, New American Light Cuisine, and Cajun Healthy.