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Just as most Cajun dishes start with a roux, the latest WWL-TV “In the Kitchen” online cookbook begins with a look at the foundation of the food we call Cajun. The cuisine that gave us versions of jambalaya, étouffée and gumbo is not native to our city but spread from bayou country to NOLA and beyond.
This complimentary “360” cookbook, sponsored by Mulate’s, is part of a series celebrating the city’s Tricentennial and WWL-TV’s 60th anniversary. Featuring more than 30 recipes from Chef Kevin Belton and the late Frank Davis, it’s available at wwltv.com/food.