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.

Master stock vs regular stock

Jacob’s World Famous Andouille est. 1928. St John The Baptist Parish Louisiana

We’re heading home to Austin for our big Scrumptious Chef 8th Anniversary Gumbo Pop Up. Earlier this week we drove out to St John The Baptist Parish to visit the best andouille makers in the USA.

Once out in Acadiana we procured a suitcase load of smoked sausage-the kind made by old masters who have been plying their charcuterie trade since the 1920s.

Tickets for the event

Hope y’all can make it out.

A recipe for hog head gumbo

A Recipe For Shark Gumbo With Smoked Andouille Sausage

A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth

A Recipe For Crawfish Étouffée With The Holy Trinity

The World Championship Crawfish Étouffée Cook-Off was started in 1986 in Eunice, the ‘Prairie Cajun Capitol of Louisiana’. That first year none other than Dewey Balfa provided entertainment to the 107 cooking teams, and hungry assembled Cajuns.

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

Etta Cox, Lilly Taylor, Nellie Sullivan. My Great Aunts and My Grandma

Nellie Sullivan grew big vegetable gardens in the Cumberland Highlands of Eastern Kentucky.

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

9th Ward Daily Photo via rl reeves jr

“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