Things are about to get crazy around these parts! It’s hard to believe that the near 18 month journey is about to culminate in the release of my first cookbook. I’ve seen the finished product and it is absolutely gorgeous. I couldn’t be happier with it. Honestly. The photography (from by my dear friend Kim Box) is unbelievable. The hand lettered cover (by the team at Juice Box Designs) is amazing. And I hope that you find the recipes inside just as tasty as the book is beautiful. I put so much of myself in this book and I just can’t wait to share it with y’all. It’s a bit scary, too. I know there will be criticism – we all can’t see things the exact same way. And I know there will be those negative reviews out there. But sharing my food with the world is my dream and all of this “stuff” is just part of it. And none of this would have been possible without the absolutely amazing folks at Thomas Nelson and Nelson Books. I never could have imagined a better group of folks to work with. What started as a business relationship has ended in friendship. Who could ask for more than that?
Only 14 days left to pre-order. And trust me… if you want to get a copy, you should pre-order. Seriously. Pre-order. You’ll know why in just a few days. It’s exciting. I promise.
With Mardi Gras season in full swing, I wanted to share another one of my favorite creole/cajun recipes. This quick and easy Red Beans and Rice is ready in less than an hour and has all the great flavor of the slow cooked variety. The best part is it’s all done in one pot! I don’t know about you, but those types of recipes that don’t dirty up everything in the kitchen are my absolute favorites. Y’all enjoy!
- 1 tablespoon vegetable oil
- 1 pound cajun smoked sausage (andouille) or other smoked sausage, sliced into ½-inch pieces
- 1 onion, chopped
- 1 green pepper, seeded and chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 2½ cups chicken broth
- 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
- 2 cups of instant rice
- creole seasoning
- Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.