Cajun Cookbooks: Part 2
I found a few more healthy themed Cajun cookbooks out there for review - just a few though and all published over 10 years ago. These four books are newer to my collection so I have prepared less of the recipes. I’ll just give my overall impression of each book. All of the books reviewed, with the exception of Roger’s Lite Cajun Cookbook, include calories, fat, carbohydrate and protein values for each recipe.
The book that was most recommended to me by my peers was Chef Paul Prudhomme’s Fork in the Road published in 1993. On the internet I was able to purchase this book for one cent. I started to wonder what I was getting into. You know the saying, “You get what you pay for.” The book was a welcome surprise. Paul Prudhomme put a lot of work into this book. Many of the recipes are elaborately constructed. Early on in the book he teaches us how to make fruit syrups and homemade stocks to enhance our low calorie, low fat creations. Each recipe contains within it a recipe for a seasoning mix that usually includes 8 or more ingredients. My favorite recipe in the book is for Sweet Pepper Creamed Shrimp, with only 2 grams of fat per creamy serving. This sauce served over whole grain pasta with a salad makes an impressive meal. My only criticism of the book would be the complexity of the recipes and the amount of time it takes to prepare many of them. If you have the time to spend on the recipes, you will be rewarded. It’s a great book and just the right price.
The next book I selected was called Cajun Healthy by Jude Theriot published in 1994. I found it on the internet by searching for healthy cajun cookbooks. Not the most original title but it served it’s purpose — I found the book and bought it. Lots of casseroles, seafood, soups, appetizers and desserts. Many of the recipes are named after the author’s friends. Recipes for Red Snapper Lannette, Scallops Angela, Scallops Richard, and Sea Scallops Michael appear in the book. A solid book with many traditional cajun dishes such as Oysters Rockefeller (plus Oysters Rebecca, Oysters Josephine, and Oysters De Lac Charles), Spicy Boiled Shrimp, Cajun Shrimp Remoulade, and Pimiento Cheese Sandwiches. Overall much simplier recipes to prepare than Fork in the Road and a worthy read.
The next book was purchased more for nostalgic reasons, Roger’s Lite Cajun Cooking by Vernon Roger (pronouced ro-zhay). It was published in the late 1980s. Vernon Roger was the anchorman on a local television station in Baton Rouge. He had a weekly Cajun cooking and culture segment that was very popular in the community. This launched a series of cookbooks. The recipes in this book may be “lite” (as in less fat than the original) but not always so healthy. In the introduction the author admits that this book is not for anyone on a medically supervised diet. You can find recipes for Crawfish Boudin and homemade Smoked Turkey Sausage and Tasso in the book. From a cultural perspective it’s a great book to have in my collection. What I like most about this cookbook are the illustrations by Floyd Sonnier. Each sketch preserves some aspect of Louisiana history from the Mardi Gras Gumbo in Mamou to Oak Alley Plantation in Vacherie.
The most recently published (1995) of the group is a book called Good Time Eatin’ in Cajun Country — Cajun Vegetarian Cooking by Donna Simon. Now that is a good title. I have not prepared any recipes yet, but I have already picked out about ten I want to try - always a good sign. All the traditional recipes such as Jambalaya, Cornbread Dressing, Po-Boys and Gumbo are in the book. A great selection for someone looking for a less meat centered way to prepare cajun meals.
If your looking for a good way to make cajun healthy Z-Trim is your answers.
I read about a natural fat replacement ingredient called Z Trim on page 90 of the book “You on a Diet” by Oprah’s doctor, Mehmet Oz. I ordered off of the Z Trim web site and have been cooking with it for a few weeks now. It works and its easy. It lowers calories by replacing portions of the oils, butter, and other fats. It also adds fiber to foods, because it basically is corn fiber made into a gel that works like fat in most cooking. They say it is undetectable, and that’s true. My cooking tastes like it always did. I’ve lost some weight, slowly. It’s a sensible approach and its natural. I eat what I want; it tastes as good as it always did, and I’m finally “right-sizing” my body. A total win-win.