Turkey and Andouille Gumbo
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,…
Category Food
Making a Roux Joe’s Way
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…
Sage Sweet Potatoes
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…
Oyster Dressing
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…