Gumbo is the history of the Gulf South in a big pot. Okra, or as Africans called it gombo, can be used to thicken this big pot of history. You can also use filé to thicken, which is ground sassafras leaves, and was known as kombo to Choctaw Indians. Mix Choctaw Indian, with coastal West Africa, … Continue reading Turkey and Andouille Gumbo
When I start tackling the subject of a roux, I automatically think back to a recipe book titled Who's Your Mama, Are You Catholic, and Can You Make a Roux, written by Marcelle Bienvenu. The cookbook is written in a beautiful way telling many stories of her childhood and family gatherings, but it's also written with the assumption … Continue reading Making a Roux Joe’s Way
Great Grandma Bryant could work us all under the table, and she only had one leg. She would roll herself to the garden, leap out of the chair, and cultivate the many vegetables and tobacco she grew in the North Carolina farmland of Sampson County. She was a hard worker and a Southern cook, not … Continue reading Great Grandma’s Poundcake
Sweet potatoes have long been a staple in Southern households including the home I grew up in. Grandma Pendarvis used to grow rows and rows of them in her garden and would lay them out in the sun to "cure". She grew some of the biggest sweet potatoes in Mobile County and was even featured in … Continue reading Sage Sweet Potatoes
Whether you're a seafood person or not you can take something from this recipe because you can easily substitute oysters with extra portabella mushrooms, various meats, or meat substitutes. Dressing is the Southern word for stuffing and is mostly served during Thanksgiving and Christmas holidays, but it can be served anytime especially when you're seeking a … Continue reading Oyster Dressing
Mama's way of making the easiest buttermilk biscuits.