Jay Ducote’s Louisiana Outdoor Cooking

What’s the best way to experience Louisiana’s heat and humidity? Follow Jay’s lead, and cook and eat outdoors to make it just a little bit hotter. ~Rien Fertel, author of "The One True Barbecue"

Jay Ducote has evolved simple outdoor recipes into masterpieces of the grill, smoker, ‘Cajun microwave,’ and cast-iron cauldron. Let the outdoor cooking begin! ~Chef John D. Folse, author of "The Encyclopedia of Cajun & Creole Cuisine"

Jay Ducote has always been a great advocate for Louisiana food and culture, and this book captures his love for our state and its incredible cuisine. ~Jack D. Walker, vice president of marketing, Slap Ya Mama Cajun Products

To so many of us, not much beats football, family, and amazing outdoor cooking. Jay Ducote has combined these ingredients to become an authority in the Louisiana culinary world. From tailgate cuisine good enough for a National Champion to my personal Cajun favorite, jambalaya, Ducote covers it all! ~Andrew Koster, author of "Master the Wood Pellet Grill: A Cookbook to Smoke Meats Like a Pro"

Jay Ducote’s Louisiana Outdoor Cooking is a brilliant collection of youthful anecdotes, bold barbecue delights, and Ducote’s dynamic, contemporary approach to building flavors. ~Lynnae Oxley-Loupe, pitmaster and owner of Sugars Barbecue

Jay Ducote is the man when it comes to combining modern culinary trends with the classic traditions of Louisiana cooking, and his new book is a real winner. Jay and I share a great love of all things meat, fire, and football. I just like the Florida Gators a little more than he does. ~Ray “Dr. BBQ” Lampe, author of "Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes"

Chef Jay Ducote, Baton Rouge native, radio host, and former contender on Food Network Star, knows southern Louisiana cooking as only a native could. Ducote got his start cooking at LSU football tailgates—eventually for several hundred people per game—before becoming a full-time food blogger, radio talker, and restaurant owner (of the popular Gov’t Taco in Baton Rouge), but has always channeled his grandmother’s deep knowledge of Cajun cooking into his food. If you need smart, delicious recipes for chicken andouille gumbo and crawfish rolls, or less traditional but no less addictive variations like crawfish étouffée arancini and wild duck and oyster gumbo, look no further. And do you need to cook them outdoors? Not necessarily; but then again, even in the fall, the grill often beckons. ~Ray Isle, executive wine editor, "Food and Wine"