What inspired you to write your book?
I wanted to share all of the delicious recipes that I grew up on as a southern child. The majority of these recipes are family recipes, passed down to me by my momma, who had them passed on to her by my Mamaw.
About your Book:
The book is a collection of traditional recipes from below the Mason-Dixon line. It includes everything, from main courses, desserts, drinks, and appetizers/snacks.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
-1 pound of smoked sausage, cut
-1/2 cup of vegetable oil
-1 chicken, cut into parts
-2/3 cup flour
-2 cups of onions, chopped
-2/3 cup of green bell pepper, chopped
-2 tablespoons of fresh parsley, chopped
-1 tablespoon of minced garlic
-2 pounds of medium shrimp, peeled and deveined
-8 cups of water
-salt and pepper to taste
-1/8 teaspoon of cayenne pepper
-1 teaspoon of dried thyme
-2 bay leaves
1) In skillet, brown sausage over medium heat.
2) Remove heat from pan, and drain on paper towels to remove some of the fat.
3) In large skillet, heat vegetable oil, and brown chicken pieces in oil.
4) Transfer chicken to a dish and keep warm. Leave oil in pan.
5) Make a roux by whisking flour into the vegetable oil, and turn heat down to low.
6) Continue cooking the flour and oil mix, stirring constantly, until it reaches a brown color.
7) When roux is a dark brown color, quickly add sausage, onion, green onion tops, green pepper, parsley, and garlic; cook over low heat until the vegetables are wilted, stirring constantly
8) Stir in 2 cups of water and spices, and add chicken parts.
9) Add the rest of the water slowly.
10) Bring mix to a boil, and reduce heat. Simmer about 45 minutes until chicken is done and tender.
11) Remove chicken pieces.
12) Add shrimp to gumbo, and cook about 10 more minutes.
13) Remove bay leaves, and taste. Adjust seasoning if necessary
14) Serve hot
What formats are your books in
Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
It’s a lot more trial and error, mixed with a lot more formatting.
Advice to someone that is thinking about or currently working on a food book or cookbook
How did you decide how to publish your book and where is it published through:
My name is Chelsea Falin. I am a 22 year old self-published author of ten books. I am also a happily married woman of nearly four years, and a stay at home mother to a beautiful three year old daughter.