Two crazy, funny and talented ladies are having separate events this Friday and I can only attend one of them. While I will be at the Beau Rivage listening to Kathy Griffin, the “My Life on the D List” star and comedienne, Lucy Buffett will be having a launch party for her cookbook – “Crazy Sista Cooking” (Wimmer Cookbooks, $30). And I hate it.

I know Lucy slightly, mostly through my in-laws and a few times we have judged some contests together. I have always had fun talking with her, and have enjoyed her restaurant Lulu’s in both its former and current life.

It is not only a good cookbook but a great read. I cussed her this morning and she will understand why – I stayed up all night reading the damn thing and am dog tired today. Like Lucy, I have a predilection toward reading cookbooks and about food in general. I also “read a cookbook like most people read a comic book” as she writes in her many takes on living, cooking and experiences found in the book. I am also a self-taught cook and her advice on how to become a good cook is basic, relevant and irreverent.

Only someone who has truly lived life, taken chances and learned to celebrate who she is could have write such an honest, humorous book that also contained wonderful recipes. The story of how Lulu’s, her “high class dive” evolved and has continued makes up a good part of the book and will be interesting to anyone who has eaten there, or even those who haven’t.

What I like most about the book is her honesty and unpretentiousness. I already liked her, but knew we could spend lots of time together when I read she uses Pillsbury pie crust (as I have written, no one can tell any difference, and it is a bitch at least for me to make homemade crust) and then I noticed in a picture she uses Duke’s mayonnaise (note to Food World, why did you stop carrying this?).

We also are devoted followers of Ina Garten, the Barefoot Contessa, who I write about here frequently. If I could only get her to come down and cook with Lucy and I what an article could be written!

At close to 300 pages, there are hundreds of recipes that are simple, direct, always have a twist and work. Most of them are found on her menu, buy many emanate from her childhood and others have evolved as she experimented over the years. The book is divided into cocktails, starters, soups and some super gumbo recipes, salads, sauces – every area of food. She also includes some of her favorite party menus. Her section called “ice chests and picnic basics” is a must read for all of us who live on the water.

Lucy grew up a self described wild child, the “crazy sista,” and after living all over, mostly in New York and Los Angeles, moved back to the area a decade ago to slow down and take care of her ill parents. Her parents were lovely people, and while I only spent a bit of time with her mother, you can tell where the Buffett children get their strength, creativity and soul.

This is the book that Lucy always wanted to write but could never seem to get around to. Friends and family members have contributed stories on the restaurant and life with Lucy as well. No, this is not a heavy read, but much of what she writes here contains thoughtful words on how to live.

This book would make a great gift, and I am sure it will be a sell out at the restaurant. Or buy one for yourself, but if you are like me you will be tired and cranky the morning after your purchase.

The book opened to this recipe when I put it down on the table, and I can not wait to make it. Lucy says that “I accidentally on purpose made this for breakfast one morning … tossing together whatever I had in the fridge.”

Rosemary Andouille Baked Grits

Makes Eight to Ten Servings

Two tablespoons melted butter

Four cloves garlic, finely chopped

One half cup finely chopped yellow onion

Three fourths cup thinly sliced mushrooms

One jalapeno pepper, seeded and finely chopped

One pound andouille sausage, chopped into quarter sized rounds

One half cup hot coffee

Three tomatoes, peeled and coarsely chopped

Two teaspoons salt, divided

One teaspoon white pepper

One half teaspoon sugar

One teaspoon Lulu’s Crazy Creola Seasoning™ (buy the book, it’s in there!)

Two tablespoons finely chopped fresh rosemary plus a sprinkle for garnish

Six cups water

Two cups heavy cream

Two cups grits

One to two cups shredded Gruyere cheese

Preheat oven to 350. In a heavy skillet, melt butter on medium heat. Add garlic and cook one minute. Add onions and cook for two minutes. Add mushrooms and jalapenos. Cover and reduce heat to medium-low and cook for about three minutes. Remove from heat. Cooking spray a skillet and cook sausage on medium high until browned, drain on paper towels. Add coffee and deglaze skillet until liquid reduced to half. Add tomatoes, vegetables and sausage cook for two minutes then simmer until no liquid. Add all the seasonings but rest of salt, cook for minute longer and remove. Make grits, with the water, cream and remaining salt and add sausage mixture. Grease two quart baking dish, top with cheese and sprinkle of rosemary, bake for thirty minutes, then broil for three to brown top. Allow to cool for at least fifteen minutes.

Lucy adds “when you first remove dish from the oven, it’ll be as hot as a heat tile on the space shuttle, and unless you really want to injure your guests, it’s best to wait a few minutes before serving.”

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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