John Gravois was born in Lafayette, raised in Houma, La., and proud of it. His new book, A Cajun Family Cookbook, spreads the joy of regional cuisine as practiced by his relatives. It starts with recipes his mother taught him and Gravois ladles in more family favorites from generous southern Louisiana relatives.
He gives you a crash course in Cajun, rendering the region's specialties accessible to anyone. From party foods like shrimp with remoulade sauce to singular gumbos, jambalayas and
étouffées, Gravois, an award-winning journalist who hails from a rice-growing family, provides a primer on Cajun cooking techniques.
