I have a few of the Bell's Best cookbooks and I love the new Chef John Folse one I got at Christmas. Try www.realcajunrecipes.com as well. I live on that site.
yeah, everyone has to collect something. i rarely follow recipes, but i love to read cookbooks for ideas then wing it. i am gonna go count now cause i am curious as to how many i have.
I thought you were going to hit me on the head for being chauvinist (You should have) cause many men like cookbooks too...course, there are also women who like fishing rods and shotguns as well. I figured you would understand what I meant though. What you say about winging it is exactly what I do. I occasionally like to read recipes for ideas.
I've heard that's the secret with the Popeye's biscuits, but it's not part of this recipe--though a teaspoon of sugar is. I started making that biscuit recipe when I was around 7 or 8, and I haven't made it in years. However, my older daughter turns 7 in August, and she's heard the story of my "famous biscuits," so she wants to learn.
Roget recipe BLACK-EYED PEA JAMBALAYA 2 Tbsps butter 1 lb andouille, chopped (smoked sausage if can't find andouille) 1/2 lb tasso, chopped 1/2 tsp salt 1/2 tsp black pepper 1 tsp white pepper 1 tsp cayenne pepper 1 can (10 oz) Rotel tomatoes 2 medium onions, chopped 1 stalk celery, chopped 1 green bell pepper, cored, seeded, and chopped 2 pods garlic, peeled and minced 3 bay leaves 1 jalapeno pepper, seeded and chopped 2 cans (15 oz ea) black-eyed peas 4 cups rice, cooked In a black cast-iron skillet, melt the butter. Brown the chopped andouille and tasso. Stir in the dry seasonings, tomatoes, onions, celery, bell pepper, and garlic. Saute for 10 minutes. Add the bay leaves, jalapeno pepper, and peas. Simmer for 30 minutes. Add the cooked rice. Simmer for 10 minutes. Remove the bay leaves before serving.
good call red. thats one in my collection i forgot about.:thumb: just another reason for me to move back to south louisiana.
