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Secret Ingredients Cookbook

Close family . . . rich heritage . . . honored traditions . . . shared friendships . . . community spirit . . . love of nature . . . exceptionally delicious food . . . These are the secret ingredients to the treasured life  we live in the heart of Louisiana. Our spicy cuisine and quality of life are a flavorful blend of the many cultures that migrated up and down Louisiana’s rivers and bayous. Festivals, Mardi Gras krewes, street dances, riverfront concerts and neighborhood gatherings are just some of the ways we celebrate life in central Louisiana. Whatever the occasion, good food is always the center of the celebration.

Secret Ingredients is filled with more than 250 recipes gathered from the League’s members and their families. It’s no secret that some of the best food around is served up on Louisiana dinner tables. These recipes reflect the many cultural influences of our area and range from casual to fine dining experiences.

Designed to open the door to our comfortable lifestyle, Secret Ingredients gives you a peek at modern life with traditional roots. Beautiful photographs and artwork reflecting the natural beauty of Louisiana set off each section. Secret tips and recollections are revealed throughout Secret Ingredients, making it a great book to read as well as cook from. No matter where you are from, you will enjoy this collection of recipes for life and cooking from the heart of Louisiana.

All proceeds from the sale of Secret Ingredients benefit the charitable endeavors of the Junior League of Alexandria.

Sneak-a-Peek Recipe – Crawfish Pie

1 lb. crawfish tails

1 pint half and half cream

1½ sticks of butter

3 tablespoons sherry

1 bunch of green onions (optional)

salt, black & red pepper to taste

½ cup chopped parsley

1 nine inch pie shell (cooked)

3 tablespoons flour

In a skillet, sauté crawfish tails in 1/2 stick butter for 10 minutes. In another skillet, sauté green onions and parsley in one stick butter, then blend in flour and gradually add cream, stirring constantly, to make a thick sauce. Add sherry. Blend crawfish tails into cream sauce.

Season with salt, black pepper and red pepper. Place mixture in pie shell, and bake at 350 degrees for 20 minutes.

Yield:4-6 servings

Cost of book is $12.00, plus shipping. 

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