Cajun cuisine and the Kosher kitchen—an incompatible combination? Not with this exciting collection of Kashruth-approved delicacies.
From the heart of Louisiana, Mildred Covert and Sylvia Gerson adapt the rich traditions of Acadiana to the Kosher kitchen. Just as they successfully fused Jewish and Creole cooking in Kosher Creole Cookbook, they again innovate with a Cajun flair.
Tour Acadiana and visit the soul of Cajun territory: Lafayette, St. Martinville, New Iberia, Bayou Lafourche, and other bayou country locales. The authors highlight important cultural notes about each stop and provide Kosher recipes that authentically duplicate the celebrated flavors of each area of south Louisiana.
In this volume of savory dishes, Kosher—with its prohibition of cooking with shellfish, shrimp, crab, and turtle—and Cajun—which relies heavily upon these ingredients for its hot, spicy gumbos, étouffés, and jambalayas—have been successfully fused. By skillfull adaptation of substitute ingredients, the results are dishes with authentic flavors that are at the same time both Kosher and Cajun.