Author: Roy F. Guste Jr.

Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouff e, jambalaya with andouille sausage--anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from "Haute Creole" entrees like daube glac e to hearty red beans and rice.