Chef Walter Mazur of Blue Bayou Inn, Manitowish Waters,
Wisconsin, provides his faithful followers and all connoisseurs of
fine food with something a little extra special with this collection
of Louisiana-style recipes.
 Trained
in the kitchens of Louisiana restaurants, Chef Walter opened the Cajun
House restaurant in his native Chicago and, in 1980, moved to
Manitowish Waters to open Blue Bayou Inn.Here he brought the
timeless flavors of Cajun and Creole cooking and his ability to make
things special.
In the spirit of lagniappe, he compiled his recipes to share with
his friends and loyal guests who return year after year to the
Northwoods of Wisconsin for his delicacies.
Recipes for jambalayas, etouffees, and praline tarts as well as
instructions for making a roux and preparing live crawfish are just a
few of the little extra special some-things for you to discover in this cookbook and enjoy in your
own kitchen.
|
