So I already mentioned that i’m a big Emeril fan. The last cookbook of his I reviewed was all about comfort food. This cookbook is really the basics of Cajun cooking. I haven’t used it a lot, because my husband does most of the Cajun cooking in our house. The other day he make this gumbo recipe, but he always likes to tweak recipes, so I will provide info about that below. Six servings 2 pounds small okra 1/4 cup vegetable oil 2 cups chopped fresh or canned tomatoes 1 cup chopped onions 1 cup chopped celery 1 3/4 teaspoons salt 1/2 teaspoon cayenne 5 bay leaves 1/2 teaspoon dried thyme 2 quarts water 1 pounds medium shrimp, peeled and deveined Wash the okra in cool water. Remove the caps and tips and cut into 1/4-inch rounds. Heat the oil in a large pot over medium-high heat. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Add the salt, cayenne, bay leaves,…

I guess I have Food Network nostalgia, because here’s another TV star cookbook. Everyday Italian: 123 Simple and Delicious Recipes by Giada De Laurentis is true to its name. These recipes are Italian-American dishes that are quick and easy. She’s not trying to be super authentic or artisnal in her cooking, but she is trying to create dishes that are inspired by her Italian heritage that are easy for home cooks. I think she has succeeded. Serves 6 1/2 pound ground beef or turkey 1/2 cup finely chopped onion 1 (15 ounce) container whole-milk ricotta cheese 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley 2 garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon black pepper 3 teaspoons olive oil 12 pieces of manicotti pasta 1 1/2 cups marinara sauce 1 tablespoon butter, cut into pieces (optional) Heat a medium-size skillet on medium. Add the ground beef and onion. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat and let cool slightly. Meanwhile, in a medium bowl, mix the ricotta, 1 cup of mozzarella cheese, 1/4 cup of the Parmesan cheese, the parsley, garlic,…

Serves four 1/2 cup Greek yogurt 1 chipotle pepper in adobo sauce, minced 1 clove garlic, minced 1 tablespoon lime juice 2/3 cup white or brown rice 1 tablespoon olive oil 1 pound ground chicken 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon onion powder 1/4 teaspoon paprika Salt and pepper 1 (15-ounce) can black beans, drained and rinsed 1 3/4 cups corn (frozen, canned, or roasted) 1/2 cup pico de gallo 1/4 cup fresh cilantro leaves (optional) 1 lime, cut into wedges For the chipotle cream sauce: Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to 3 days. Cook the rice according to package instructions. Set aside. Heat the olive oil in a large stockpot over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes; drain excess fat. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. Will keep covered in the refrigerator for 3 to 4 days. Drizzle with chipotle…

My husband and I both lived in Louisiana for a little while, long enough to become big fans of Cajun food. When I asked him to pick a recipe from A New Turn in the South, it was no surprise when he picked this dish. It was a surprise to how well it turned out. Shrimp with Andouille & Hominy Grits Serves 4 3/4 teaspoon salt 3/4 cup hominy grits 4 tablespoons cold, unsalted butter 1/2 cup minced sweet onion 1/4 cup celery stalks, minced 1/2 pound andouille sausage, chopped into 1/4 inch cubes 1 garlic clove, chopped 1/2 cup chopped roasted red peppers 2 plum tomatoes, diced 1 teaspoon Old Bay seasoning 1/4 teaspoon red pepper flakes 1/2 cup tomato juice 1/2 cup clam juice 1 pound peeled and deveined shrimp 1 teaspoon chopped, fresh thyme 1 teaspoon chopped, fresh parsley 1 tablespoon lemon juice In a saucepan, combine 3 cups water, 1/2 teaspoon of salt, and the grits. Place on high heat and bring to a boil, stirring with a wisk. As soon as the water boils, reduce to a simmer. Continue to cook the grits, using a wooden spoon to stir every 5 minutes for an hour. Stir in 2…