Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouffee, jambalaya with andouille sausage-anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from "Haute Creole" entrees like daube glacee to hearty red beans and rice.