Tony Chachere's Cajun Country Cookbook

Purchased mainly for the Creole Seasoning recipe. I followed the recipe as written with the exception of using the directed amount of salt, which I cut in half. STILL ENTIRELY TOO SALTY. After repeatedly cutting the recipe, I determined that the correct amount of salt (according to MY tastebuds) is 4 oz. Otherwise, the cookbook is adequate. Can't recommend this book because I haven't tried any of the other recipes yet.

I have to start by saying that this is one of the best cookbooks I have ever used. The recipes are delicious and I am sure I have gained weight. Tony Chachere is synonymous with Southern Louisiana cooking and I highly recommend this book to anyone looking to venture into Cajun and Creole Cuisine.I removed one star because I was given the impression that the book would have the recipe for the famous Tony's Creole Seasoning. Apparently the First Edition has the recipe on page 3. However I received the Second Edition, which was released to celebrate the 25 year anniversary. Apparently some minor changes were made, including the removal of Tony's Creole Seasoning. The cookbook is still worth it, but I can't lie that I was a little disappointed to not be able to make that seasoning from home.

My cajun family has cooked with this cookbook for decades. If you want legitimate cajun cuisine, get this. Some of the recipes are kind of far out (unless you're very, very brave), but the recipes are great and easy to follow!

this was a gift for an avid hunter nephew of mine.Adam plans to use it both in the field campfire cooking and with his wife at home.the plastic cover is nice for out in the field use

I purchased the book primarily for Tony Chachere's All Purpose Creole Seasoning that is on page 3 of the book and according to Tony I quote "This recipe is worth the price of the book." Not so much for me because by comparing the same seasoning that I purchased from the grocery store shelf and the one in the book it is like night and day in regard to color, spice balance and saltiness.In my opinion, and in spite of my disappointment with the published Creole Seasoning recipe in the book, and its need for a whole lot of tweaking to resemble the product on the grocery shelf, it is a fact that a book written by The Tony Chachere should be considered a must to own or at the very least to read for any culinarian who wants to explore one of the historic roots of the Cajun and Creole cuisine in the 70's. The book consists of many fascinating and interesting recipes (some recipes may have been fancy gourmet back in the 70's but nowadays they range from of-the-beaten-path down-to-earth to whhhat?!) that are worth toying with, if nothing else for the fun of it:Turtle StewFried or Broiled Louisiana FrogsAlligator Fried, BBQ and SaucedCoot in Soy SauceBaked TealCreamed or Brandied or Smothered SnipeGrouse in White Wine (au vin) or RoastedSquirrel StewLouisiana Swamp Rabbit, Baked or RoastedBaked CoonSmothered ArmadilloNutria Sauceand much more common sense and sensible recipes.

Outstanding Cajun cookbook I’ve been using for years. I lost the original that was given to me by my dad over 25 years ago as a result of the hurricane Harvey flood. I feel very fortunate to have found this one as a replacement.

it even includes the original recipe for the Tony Chachere seasoning

Great book but it didn't have the seasoning recipe someone mentioned to me. :(