> Bless Their Hearts Mom: Recipe Weekend / Cookbook Review: In a While Crocodile by Patrice Keller Kononchek and Lauren Malone Keller
Friday, October 10, 2014

Recipe Weekend / Cookbook Review: In a While Crocodile by Patrice Keller Kononchek and Lauren Malone Keller

Disclosure / Disclaimer: I received this book, free of charge, from Pelican Publishing, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

christmas reindeer scary

Since tomorrow is Southern Food Heritage Day, it's ONLY appropriate to share a wonderful new NOLA cookbook, that will have you breaking out the crockpot for the Fall and Winter season! 

in a while crocodile slow cooker food collage


Grab your slow-cooker and get ready to take a culinary tour through the Crescent City with mouth-watering recipes such as Laissez les Bons Temps Rouler Shrimp Étouffée, Flambeaux Gumbo, and Royal Street Red Beans!

When Southern sisters-in-law Patrice Keller Kononchek and Lauren Malone Keller transitioned from being care-free young professionals to busy, working moms on budgets, they knew that their restaurant rendez-vous could not stay in their weekly schedules. They were determined to recreate their favorite New Orleans restaurant recipes in their own homes—without the fuss. Presented here is a collection of more than fifty Southern slow-cooker recipes that take the time-consuming aspect out of preparing good food. Compiled from a combination of cherished family and restaurant recipes, this cookbook is a simple and flavorful guide to a traditional New Orleans-style dinner.

In a While Crocodile
Flambeaux Gumbo


I knew I had to check out Patrice's book, as we fellow alumnae love to support one another's businesses/careers! If you're like me, you may get stuck on the gorgeous photography by Michael Palumbo! As you can see from above- the pictures will have you DROOLING and wanting to run to the kitchen to fire up that crock pot. BUT your problem will be deciding WHICH recipe to cook!

I LOVE being able to cook NOLA style 'BBQ' shrimp in the crockpot- it frees up the stove and keep the heat out during the Summer! And the recipe is just as yummy as the oven baked one- just make sure you have a full loaf of French bread to soak up the yummy juice! The shrimp etoufee? I would NEVER have thought of using their 'secret ingredient' to be able to cook it in the crockpot! Mom likes to cook it for Thanksgiving and Christmas Eve, so we have it for brunch and dinner respectively. With this recipe, we can set it up and start it and head off to Christmas Eve mass and when we come home, have etoufee ready! Woo hoo! 

Included in the book are appetizers, like stuffed artichokes, soups and stews (like corn and crab bisque- super yummy!), entrees (like jambalaya, red beans and rice and french dip sandwiches, sides (like creole mac n cheese) and desserts (like bread pudding and candied pecans-these are perfect for holiday gift giving!). You will literally want to make every recipe, they are SO yummy and easy! they really are the perfect recipes for busy parents, who need nourishing/comforting food, on the dinner table with little fuss. Kudos Patricia and Lauren! 

Perhaps the biggest surprise to me was the recipe for Flambeaux Gumbo (above)! Yes, gumbo in a crockpot! WHO knew you could get a decent roux in the crockpot? I knew it was the recipe I HAD to share with you, as it is perfect for cooler Fall and chilly Winter nights!

1 pound andouille or smoked sausage, sliced into 1/2" rounds
1 pound boneless,skinless chicken breast or thighs,
10 oz. chopped okra, thawed (if frozen)- **
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 14.5 ox can chicken broth
1 14.5 oz can petite diced tomatoes, undrained
1 tsp thyme
2 bay leaves
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp Kitchen bouquet browning & Seasoning Sauce
2 cups water


1. Add ALL ingredients to the slow cooker and stir.
2. Cook on low heat for 8 hours.
3. Serve with fluffy white rice and french bread.

** If you do NOT want MUSH/slimy okra, cut it, then roast it in the oven, and then cut it and add to the crockpot! 

About the Authors

Patrice Keller Kononchek is a graduate of St. Mary's Dominican High School and Spring Hill College. She loves event planning, crafting, and collecting slow cookers.

Lauren Malone Keller is a graduate of St. Martin's Episcopal School and Loyola University New Orleans. She enjoys photography and traveling with her family.

About the Photographer

Michael Palumbo is an award-winning photographer who produces high-impact photographs for a myriad of industries, including education, healthcare, theatre, architecture, and food. His work has appeared in publications such as GQ, Rolling Stone, and the Wall Street Journal. Palumbo is based in New Orleans.

1 comment:

  1. This sounds like a great cook book I love using my Crockpot.


Follow Bless Their Hearts Mom

BTHM Bloglovin button BTHM Facebook button BTHM instagram button BTHM Pinterest button BTHM Twitter button Newsletter:  bthm heart email.jpg bthm kindle logo