We have a couple dozen gumbo recipes in our repertoire but most of them are day in day out versions with smoked chicken and link sausage we pick up from Terranova Superette or Quicky’s. And we keep a quart jar filled with handmade roux in the fridge so we can bang out a gumbo on a Tuesday night without breaking a sweat. Continue Reading
Hoppin John is black eyed peas writ large in the southern kitchen. If you’re not afraid of a little prep work you can take our lucky New Years peas recipe straight to the stratosphere.
You’re a dyed in the wool old school cook who makes scratch stocks at least once a week. You would never consider using mere tap water for any of your gumbos, soups or stews but are you making master stock?
Once you do you will never use plain old stock again.
Our master stock turned two years old a couple days ago, and it’s richer and more nuanced than ever. Of course many households and restaurants in China hold master stocks that are over a hundred years old.
Then-mayor Curtis Joubert courted controversy by banning electric rice cookers stating: “…rice cookers are not Cajun, and only black pots are in.” Continue Reading
When I was in culinary school in Alabama back in the 90s, I read the Birmingham News and the Birmingham Post-Herald every single day. On Wednesdays I kept a pair of scissors handy so I could cut recipes out of the food section.
Just like my mom and grandma did in the 70s. Continue Reading
Green beans, sweet corn, Irish potatoes, cabbage, squash, tomatoes, sweet onions, and peppers were just some of the vegetables she grew from seed and put up in Mason jars to get her family through the long, cold winters of Appalachia. Continue Reading
“We were rooting around in the freezer awhile back trying to ward off starvation and seeing which frozen meat packets we’d spirited in from Acadiana still held promise.
We found a log of Andouille from St John The Baptist Parish, a few smoked chicken wings and a sandwich bag filled with Hatch chiles. The peppers mark the end of the case we bought in Texas in September and roasted before trundling them home to New Orleans.
Time to hit the test kitchen.” A Recipe For Smoked Chicken Jambalaya With Andouille Sausage And Roasted Hatch Chiles
Mahalia Jackson was born in New Orleans in 1911. Raised, and taught to cook by her aunt Mahalia “Duke” Paul, 36 years passed before the young Jackson tasted success with her hit “Move Up a Little Higher.” It sold 8 million copies. Continue Reading