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
bayou
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 many stories of her childhood and family gatherings, but it's also written with the assumption … Continue reading Making a Roux Joe’s Way
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 Thanksgiving and Christmas holidays, but it can be served anytime especially when you're seeking a … Continue reading Oyster Dressing
Mama’s Biscuits
Mama's way of making the easiest buttermilk biscuits.
Three Coast Joe 