Cooking Cajun, According to Chef Isaac Toups

Raised deep in Cajun country, land of bayous and boucheries, Isaac Toups draws inspiration from his roots

Cajun cooking is rooted in the land's bounty. And the king of that bounty is crawfish, Toups said. Denny Culbert

For good Cajun food, you have to go to Cajun country, says Isaac Toups.

But for the next best thing, the Louisiana “born and braised” chef offers up his new cookbook: “Chasing the Gator.”