After a LOT of hard work behind the scenes for the past several months, I’m so excited to finally announce that I have a new book coming out, The Easy Creole and Cajun Cookbook: Modern and Classic Dishes made Simple.

From authentic Shrimp, Sausage, and Grits to aromatic Crawfish Bisque, this complete Creole and Cajun cookbook delivers everything you need to get started simmering up these timeless and tasty family favorites at home. Get expert tips on how to stock your pantry, must-have kitchen appliances, and how to create and use local seasonings like the magical Cajun Trinity of fresh onions, celery, and bell pepper. Bon Appetit!

I would love you to support my book. You can pre-order your copy now. https://www.amazon.com/dp/164739337X/?tag=cajcherya02-20

Stay tuned for sneak peeks in the coming weeks! I’m so excited!

I’ve been hard at work on a special project recently and I’m finally ready to tell you what it is!

I’ve been writing a book and I’m so excited to share more details (including the cover and how to pre-order your copy) with you soon. Be sure to keep an eye out for my official announcement this coming Tuesday!

My second cookbook will be available for sale sometime in the fall, it’s theme is quick and easy Cajun and Creole recipes. A majority of the recipes can be made in 30-minutes or less, or in 1 pot only, or both. There are several recipes that take a bit longer or require more than 1 pot, but they too are worthy of inclusion in the cookbook.

Look out for it soon on Amazon.com.

This is a sneak peek into one of the first recipes in the book from the breakfast chapter.

Cafe Au Lait and beignets are a treat at Cafe du Monde, and now you can make these tasty, deep-fried morsels in the comfort of your own home. Bread flour is the key to a delightful beignet because it has a higher protein content- near 12 percent more than all-purpose flour. The extra protein allows the dough to produce more gluten, which gives it body, strength, and elasticity.

Ingredient list

2 tablespoons granulated sugar
3⁄4 cup warm (110°F) water
1 packet active dry yeast

1/⁄2 cup evaporated milk
1 large egg, beaten
1/2 teaspoon salt
3 1/2 cups bread flour, divided
2 tablespoons unsalted butter, at room temperature
1 quart peanut oil
1 1⁄2 cups powdered sugar

Steps

1.In a medium bowl, dissolve the granulated sugar in the water. Sprinkle with the yeast and allow it to develop, forming small bubbles, for 5 to 10 minutes.
2. Stir in the milk, egg, and salt and blend well. Add 2 cups of the flour and stir to combine well. Stir in the butter, then stir in the remaining 11⁄2 cups flour. Trans- fer the dough to a floured work surface and knead until the dough is smooth.
3. Transfer the dough to a large greased bowl, cover with a dish towel, and allow to rise at room temperature for about 2 hours, until doubled in size.

4. When ready to fry the beignets, heat the oil in a deep fryer, large Dutch oven, or large saucepan to 350°F.
5. Meanwhile, with a lightly floured rolling pin, roll out the dough on a floured work surface to a 1⁄4-inch thickness. Cut the dough into 3-inch squares.

6. Fry the dough squares in batches in the hot oil for about 2 minutes per side, turning them when they are light golden brown.
7. Once fried, drain the beignets on several layers of paper towels. Transfer to a serving platter, sprinkle with the powdered sugar while still hot, and enjoy immediately.