Sheri Castle - Instantly Southern

Acknowledgments

It takes a village (several, actually) to create a book. Im deeply grateful for the talents and support of everyone involved, and would like to mention a few in particular.

Raquel Pelzel, my editor, who launched this project and brought it in for a safe landing.

Sarah Smith of the David Black Agency, my literary agent and friend, who always keeps the big picture in view, including my spot in it.

The team who tested, tasted, schlepped, swept, proofed, and propped me up through the process: Cathy Barrow, Kim Calaway, Lisa Carl, Susan Dosier, Anne Dusek, Keebe Fitch, Jonette Futch, Kendra Haden, Catherine Linford, Keia Mastriani, Mary Brooks Seagroves, Athina Sgambati, Judy Shertzerand most of all, the incomparable Marah Stets.

The photography and style team: Hlne Dujardin, Kim Phillips, Tami Hardeman, and Abby Gaskins.

The design, production, marketing, PR, and sales teams at Clarkson Potter and Penguin Random House who weld their considerable talents to transform a manuscript into an actual book and get it into the hands of readers. Let me give particular thanks to Catherine Casalino, Marysarah Quinn, Stephanie Huntwork, Mark McCauslin, Kim Tyner, Heather Williamson, Kate Tyler, Natasha Martin, and Elora Sullivan.

Beloved companions: Thimble, Pepita, and Wren.

The musicians who serve as my sound track while I work on a book, especially Jason Isbell and John Prine this time around. You have an everlasting dinner invitation.

To home cooks and cookbook readers everywhere. Were all in this together.

About the Author

SHERI CASTLE is a Chapel Hillbased cookbook author, recipe developer, and cooking teacher. She coauthored both the Southern Living Community Cookbook and the Southern Foodways Alliance Community Cookbook; her cookbook, The New Southern Garden Cookbook, was named Cookbook of the Year by the Southern Independent Booksellers Association. Sheri is a frequent contributor to Southern Living, The Kitchn, and many others.

Beans, Grains & Grits

Chicken and Sausage Jambalaya

MAKES 6 TO 8 SERVINGS

Jambalaya is a one-pot feast made with rice, meat, and vegetables that simmer together until the rice plumps and the flavors mingle, which takes mere minutes in a multicooker, like magic. There are two main categories of jambalaya: Creole and Cajun. Creole is red from tomato while Cajun is staunchly tomato-free. By that measure, this is a Cajun jambalaya.

2 tablespoons vegetable oil

12 ounces andouille sausage, cut into -inch-thick rounds

2 medium yellow onions, diced (about 3 cups)

1 medium red bell pepper, cut into 1-inch pieces (about 1 cups)

1 medium green bell pepper, cut into 1-inch pieces (about 1 cups)

2 celery stalks, chopped (about cup)

3 large garlic cloves, finely chopped

2 teaspoons Cajun or Creole seasoning

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 dried bay leaf

1 cups long-grain white rice

2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks

2 cups chicken stock, home-made () or store-bought

2 tablespoons Worcestershire sauce

cup chopped fresh flat-leaf parsley

1. Warm the oil in the pot on SAUT MEDIUM . Add the andouille and cook until browned, about 5 minutes, stirring often. Use a slotted spoon to transfer the sausage to a bowl.

2. Stir in the onions, red pepper, green pepper, and celery. Cook until the mixture softens, about 3 minutes. Stir in the garlic, Cajun seasoning, oregano, black pepper, and bay leaf. Cook until fragrant, about 1 minute, stirring constantly.

3. Stir in the rice and cook until it is coated in the vegetable mixture, about 1 minute, stirring constantly. Stir in the chicken, stock, and Worcestershire.

4. Cover and cook on HIGH PRESSURE for 10 minutes. Let stand for NATURAL RELEASE for 10 minutes, then QUICK RELEASE the remaining pressure.

5. Stir in the reserved sausage and parsley and let stand uncovered for 5 minutes. Taste and adjust the seasoning, if desired.

HINT
Creole seasoning is a seasoned salt that includes dried chiles, herbs, and cayenne. Cajun seasoning sometimes contains more cayenne but is so similar that the two can be used interchangeably in most recipes.

Herbed Farro Salad

MAKES 6 SERVINGS

Farro has been grown for generations in small pockets of the South where it was used as a rotation crop for rice. The whole grain has a nutty, earthy flavor and pleasantly chewy texture. Warm farro absorbs the flavors in the dressing as it cools, which sets the stage for the crisp, colorful vegetables and herbs.

VINAIGRETTE

cup sherry vinegar

1 tablespoon Dijon mustard, preferably whole-grain

3 garlic cloves, finely chopped

2 teaspoons dried Italian seasoning

2 teaspoons honey or sugar

teaspoon red pepper flakes

cup extra-virgin olive oil

Kosher salt and ground black pepper

SALAD

1 cup farro, rinsed (not parboiled or instant)

Kosher salt

2 cups cherry or grape tomatoes, halved

1 cup fresh or thawed petite green peas or shelled edamame (about 4 ounces)

1 cup thinly sliced cucumber half-moons

cup pitted Kalamata olives, halved

cup thinly sliced roasted red peppers

2 ounces feta cheese, crumbled (about cup)

Ground black pepper

1 cup loosely packed baby arugula

cup fresh basil leaves, thinly sliced

1. For the vinaigrette: Whisk together the vinegar, mustard, garlic, Italian seasoning, honey, and pepper flakes in a medium bowl. Whisk in the oil. Season with salt and black pepper to taste.

2. For the salad: Add the farro to the pot with 3 cups water and 1 teaspoon salt. Cover and cook on HIGH PRESSURE for 10 minutes. Let stand for NATURAL RELEASE for 5 minutes, then QUICK RELEASE the remaining pressure.

3. Drain the farro and pour it into a large bowl. Stir in cup of the vinaigrette and let stand until cooled to room temperature, stirring occasionally.