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Creole/New Orleans
How to Cook a Blackened Cajun Style Whole Deep Fried Turkey
Are you tired of eating the same old dried out baked turkey? Never have enough oven space to cook all the things you want for that special meal? Learn to cook an authentic Blackened Cajun Style Whole Deep Fried Turkey. Step by step instructions on preparing and frying this tender and delicious bird. No messy oven to clean. No cramped kitchen quarters. Learn to cook a turkey, the cajun way! Complete cooking supplies available.
| 11-4146 | 30 min. | $ 19.95 | ©1997  |
New Orleans School of Cooking
This is an exercise in Cajun and Creole cooking. The New Orleans School of cooking has been spreading the joys of Creole/Cajun food since 1980. Cooking instructor and New Orleans native Joe Cahn will teach you the basics "and then some" of his popular cuisine. His cooking exercises include gumbo, jambalaya, barbecued shrimp, blackened redfish, bananas foster and many more. This tape is highly instructional and hilariously entertaining.
| 11-0194 | 75 min. | $ 49.95 | ©1985 |
Tutta Vetter's Authentic Cajun/Creole Dinner Party
This tape takes you to Louisiana and the kitchen of chef Tutta Vetter. You'll learn how to make shrimp remoulade, chicken sauce piquante, seafood gumbo, sensation salad, shrimp or crawfish etouffee, carmel custard, chocolate pecan pie, and much more. The recipes have been carefully chosen to feature techniques that are basic to all Cajun Cooking.
| 11-0256 | 63 min. | $ 29.95 | ©1986 |
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