New Orleans icon John Besh’s fourth and latest cookbook is a collection of family recipes for the home cook with a hankering for Cajun and Creole spice. With simple, hearty fare, detailed instructions and anecdotes that will make you feel like you’re right there in Louisiana, a hot (or really hot) meal is just a few ingredients away.

In Cajun country, they wouldn’t think of using tomato in their jambalaya. In New Orleans, we do like our tomato, but not too much. We don’t want jambalaya looking like Spanish rice. What’s really important is to not overcook the shrimp. You want them gorgeous and plump. I add them at the very end and try not to stir the pot too often to check on them.

Reprinted with permission from Besh Big Easy