In Cajun and Creole country, the winter holidays are revered for their celebrations of family and food. Reveillion, or ‘awakening’ is their dinner feast held late night between Christmas and New Year’s Day. Chef Julianna Wilmoth will show you how to prepare classic Cajun and Creole classic dishes that are served in Louisiana homes and restaurants during the month of December. From a decadent ‘faux’ turtle soup, to classic main dish roasts and sides, to favorite bayou and city desserts, these are recipes that will become your tradition favorites.