Coast Cooking

Too busy to cook your own meals? Think again. This idea is quick, easy and satisfying

Black-eyed peas and sausage can be turned into a meal in the blink of an eye.
Black-eyed peas and sausage can be turned into a meal in the blink of an eye. Special to the Sun Herald

So, now you are going to think I am seriously crazy. I’ve decided to write another cookbook.

I wrote the “Biloxi Seafood Cookbook” for the Maritime and Seafood Industry back in 2011, and enjoyed the yearlong endeavor.

But I am at least twice as busy now, not to mention a few years older, but when a burning desire strikes, especially when it is a food-related idea, I’ve just got to go with it.

So, let me tell you how it got started. I was in line at the grocery store and the woman in front of me and the checkout clerk were talking about mayonnaise.

When it was my turn to check out, just to be chatty, I asked the clerk why she didn’t make her own mayonnaise.

She gave me a withering look and said, “Mister, when I get home at 11 o’clock at night, and have three kids and a husband to feed, do you really think I have time to make mayo?”

I felt about this big, if you know what I mean.

So, this cookbook is going to be different. It is going to be a cookbook for those of you who are harried, maybe on a budget, but still want to feed your family good food. Every recipe can be made, from start to finish, in 30 minutes or less.

I’ll tell you more about the cookbook in future blog posts, but today I’ll share an example of the sort of ideas the book will focus on.

Black-eyed peas and sausage

Slice 1 cup of sausage, and fry in oil until crispy. Add 1 cup of Creole Seasoning (the mix of onion, bell pepper and celery you can find already chopped in the refrigerated section), season with Tony Chachere’s Creole Seasoning, and cook for 5 minutes. Add a bag of frozen black-eyed peas and a cup of water or chicken stock. Simmer until the peas are done. That’s it, all in less than 30 minutes.