A signed copy of Chef Isaac's Chasing The Gator and two handmade hot sauces. Louisiana Liquid Snake and Smokey Green give you the perfect pairing.
Cajun country is the last bastion of true American regional cooking, and no one knows it better than Top Chef favorite Isaac Toups. Now the chef of the acclaimed Toups' Meatery in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There hunting and fishing trips provide the ingredients for communal gatherings, and those shrimp and crawfish boils, whole-hog boucheries, fish fries and backyard cookouts from the backbone of this book.
taking readers from the backcountry to the bayou, Toups shows how to make a damn fine gumbo, boudin, dirty rice, crab cakes, couched de last, and more-plus his unforgettable double cut pork chop, the Toups burger, and other Cajun specialties like Hopper stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on the fly bbq pit, stir up a dark roux in one 15 minutes and apply Cajun ingenuity to just about anything.
Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing The Gator, shows how-and what it means-to cook Cajun food today.