“Dis is so easy to cook and it tastes so good, you are going to think somebody lied to you about how good it is, I garontee.”
People in Louisiana love to cook and they love to socialize.
That’s why these easy down-home recipes are just the thing for the
neighborly chef. Justin Wilson, who was always looking for ways to make
his cooking easier, eliminates peeling and chopping by using flavored
salts and powders instead of onions, celery, and garlic.
From breakfast to dinner and appetizers to desserts, Wilson packs every
course with a cornucopia of flavor. Pecan Cornbread is made with pecan
meal, and fish is fileted twice to speed up the process, allowing the
host to get out of the kitchen and mingle with guests. Adding just the
right amount of spice to every dish, Wilson makes good use of local
ingredients, like Creole mustard, Louisiana hot sauce, and cayenne
pepper. Sayings and anecdotes are of course included, because just like
his food, Wilson is a representative of Cajun culture.