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The Original Cookbook

Authentic Louisiana recipes passed down through generations

Our first and most beloved collection featuring the heart of Cajun cooking—from dark roux to perfect jambalaya.

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Featured from The Original Cookbook

4 servings as appetizer 15 m Beginner

Beef Pistolettes - Filled French Rolls - aka Creole Stuffed Bread or Stuffed Beignets

Kathy Malone

4 servings 35 m Intermediate

Crawfish Monica

Daniel Cheramie

Houma, Terrebonne Parish

8 generous servings 1 h 5 m Intermediate

Crawfish Fettuccine

Mawmaw

Kaplan, Vermilion Parish

Serves 4-6 1 h Intermediate

Shrimp Etouffee'

Jeannie LeMoine Palermo

8 generous servings 1 h 5 m Intermediate

Delcambres' Shrimp Etouffée (Etoufée)

Donald J. Delcambre

Delcambre, Iberia Parish

8 servings 15 m Beginner

Holiday Eggnog Pie

Mawmaw

Kaplan, Vermilion Parish

Explore Cajun Cuisine

Cajun Classics

Gumbo, jambalaya, étouffée & Louisiana staples

Seafood

Crawfish, shrimp, crab & fresh Gulf catches

Chicken

Fricassee, smothered & fried Louisiana favorites

Slow Cooker

Set-it-and-forget-it Cajun comfort food

Wild Game

Alligator, duck, venison & hunting traditions

Appetizers

Party favorites & traditional Cajun starters

Side Dishes

Rice, beans & classic Southern accompaniments

Desserts

Pralines, cakes, pies & sweet Louisiana treats

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