Recipes were included as lagniappe in the five books (plus a novella) of the Louisiana Gentlemen series, published 1998 – 2002. Since that time, I’ve had hundreds of letters and emails about KANE, LUKE, ROAN, CLAY, WADE and ADAM, the majority from people who had lost track of the books but wanted the recipes again. Posting them here on the blog will make them available once more for everyone. Slight adjustments have been made to the originals for clarity and consistency.
|Photo from Pinterest|
1 head cabbage, chopped
1 pound ground beef
1 pound smoked sausage, sliced into bite-size pieces
¼ cup olive oil
1 c. raw rice, rinsed
1 large onion, chopped
2 ribs celery, minced
2 cloves garlic, minced
1 teaspoon Tony Chachere’s Creole Seasoning
1 can Ro-Tel tomatoes
Salt, to taste
Preheat oven to 275 degrees. Sauté the ground beef in oil. Season meat with Tony Chachere’s Creole Seasoning or your favorite seasoning spice blend. Add chopped onion, celery, and smoked sausage. Cook, stirring often, until onions and celery are clear, about 10 minutes. Combine the meat and all remaining ingredients and place in a large casserole dish or Dutch oven. Cover and bake at 275 degrees for 2 hours, stirring halfway through the cooking time.
Tony Chachere’s Creole Seasoning has salt in it, so be careful when adding extra salt.
This recipe is an excellent dish for covered dish events as it makes a large amount.
It reheats well in the microwave but does not freeze well.
|Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana.|