In this volume of savory dishes, kosher--with its prohibition of cooking with shellfish, shrimp, crab, and turtle--and Cajun--which relies heavily upon these ingredients for its hot, spicy gumbos, etouffees, and jambalayas--have been successfully fused. By skillful adaptation of substitute ingredients, the results are dishes with authentic flavors that are at the same time both kosher and Cajun.
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