Cracklins to boudin: Toups cookbook a treatise on Cajun food

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In this Tuesday, Nov. 13, 2018 photo, Chef Isaac Toups speaks during an interview with The Associated Press in his restaurant Toups Meatery in New Orleans. Toups is celebrating the Cajun cooking he grew up with in his first cookbook. “Chasing the Gator: Isaac Toups and the New Cajun Cooking” is a treatise on Cajun cooking laced with personal stories by Toups about his culinary upbringing. Toups, who hails from Cajun country - a region of south Louisiana settled by French people evicted from Canada, has two restaurants in New Orleans. (AP Photo/Gerald Herbert)

New Orleans chef Isaac Toups celebrates the Cajun cooking he grew up with in his first cookbook.

“Chasing the Gator: Isaac Toups and the New Cajun Cooking” is a treatise on Cajun cooking along with stories about Toups’ culinary upbringing.

Toups hails from Cajun country — a region of south Louisiana settled by French people evicted from Canada.

He has two restaurants in New Orleans.

His favourite food to prepare is crawfish — boiled in a cauldron of water with corn, potatoes, sausage, onions, garlic and spices.

Toups likes the communal aspect of a crawfish boil, with family and friends gathering around a table piled high with crawfish.

The book is also interspersed with descriptions of games that Toups grew up playing — like the Cajun card game boure (BOO’-ray).

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