I have used Good Time Eatin' in Cajun Country and have enjoyed some of the ideas in it. Unfortunatley, not everything tastes as good as it could be... I honestly have used ideas from this book, but applied them to my use of the following meat-focused Cajun cookbooks: Chef Paul Prudhomme's Louisiana Kitchen and The New Orleans Cookbook. These two have great tastes for spices and I just substitute the meats with beans, tofu, tempeh, whatever suits my fancy!

u/Joenz · 2 points r/food

Here it is on amazon

u/casagordita · 2 points r/Cooking

My #1 all-time favorite: Rima & Richard Collin's The New Orleans Cookbook. Their jambalaya is to die for.

Also a favorite: Chef Paul Prudhomme's Louisiana Kitchen.

Both books have both Creole and Cajun recipes and techniques (basically, city and country cooking) but there's a lot of crossover. It all works for me!

u/nx_2000 · 2 points r/CasualConversation

Here ya go. From page 202 of Chef Paul Prudhomme's Louisiana Kitchen. The grease on the page should give some indication of the recipe's quality.

u/Andreeew108 · 1 point r/gaybros

It's Eggplant Rabbit Rhode IV from Louisiana Kitchen. Basically you deep hollowed-out eggplants, and top them with a spicy cream sauce. Served with Hasselback potatoes. Source: boyfriend.

http://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470

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