Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (1984, Hardcover)

The recipes call for multiple ingredients, but they are pretty easy to put together. There are some color pictures, but not many. I think pictures are helpful when you're learning new recipes. He has a good section on roux. The flavors here are very authentic.

One thing I do in any recipe from this cookbook is cut down on the butter or oil. In several recipes I have substituted olive oil for vegetable oil or butter. They have actually came out better with the olive oil.