Chef Kevin Belton, a true New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he’s famous for. He teaches how to make a perfect roux and explains the background of the holiest trinity of Creole cookingcelery, onion, and bell pepperwhile offering his spin on Louisiana classics like gumbo, jambalaya, touffe, poboys, and grillades with grits.

Chef Beltons signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

By Kevin Belton with Rhonda Findley