Menu possibilities:
Chicken Creole
Jambalaya
Gumbo
Fried Catfish
Red Beans & Rice (if I can get mom’s recipe and have the time)
Macaroni & Cheese (if you want something not rice)
Greens
beans & bacon (the way you make them)
corn bread
cheese grits
Jello mold
Sausage Balls (if you can find a way to turn gluten-free flour into a bisquick substitute)
Chicken Creole
1 stick of butter
1 medium – large onion depending on preference
2-3 lbs of chicken breast
1 green bell pepper
10 garlic cloves
as many tomatoes as you can peel (or 3 cans)
season as needed
Melt 1/3 of the stick of butter and saute diced chicken breast until barely pink. Add onions and keep cooking until chicken is cooked through and onions are creamy golden. Add garlic and give it just a moment to cook in the fat before adding the tomatoes and bell pepper.
Add a lot of salt, some pepper, a bay leaf if so inclined, and absolutely a dash of worcestershire sauce.
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Gresham Gumbo (that is with neither tomatoes nor okra)
2 medium onions
3/4 – 1 cup flour
2 1/2 – 3 lbs chicken, cut up (white or dark)
smallish stalk of celery
2 bay leaves
6 cloves of garlic
1 1/2 lbs shrimp, cooked and cleaned (with tails still attached)
1 1/2 lbs crab meat, picked over (or 6-8 soft shell crabs)
butter
water
salt
pepper
worcestershire sauce
seafood seasoning
Dice and saute onions in butter until translucent.
In a separate pan, brown flour and make into a roux. Add enough water to make a thick gravy.
Pour gravy in a stock pot and add onions. Add chicken. Add more water until the gravy is medium thin.
Add salt, pepper, worcestershire sauce, and a dash or two of seafood seasoning to taste. Add smallish stalk of celery, bay leaves, and garlic.
After a bit of cooking, add shrimp and crab.
Let cook until perfect. Serve over rice (with tabasco sauce and gumbo file).
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Jambalaya (altered from a Bon Appetit recipe – never tried)
1 stick of butter
1 large red onion
2 medium yellow onions
4 scallions
1 large green bell pepper
6 garlic cloves
2 bay leaves
2 celery stalks
2 jalapeno chilies, w/o seeds
1 tablespoon Creole seasoning
1/2 tablespoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon powdered thyme
3/4 teaspoon vegemite
1 lb andouille sausage
3/4 lb ham
(and/or chicken, shrimp, mussels, whatever) (can brown meats first, too)
2 1/2 cans of chicken broth (45 ounces-ish)
2-3 cans of tomatoes
3 cups rice
garnish with scallion and/or parsley
Melt butter in a heavy large dutch oven over medium-high heat. Add onions, scallions, bell pepper, garlic, bay leaves, celery, jalepeno, Creole seasoning, cayenne pepper, oregano, and thyme. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in vegemite. Add meat, broth, tomatoes, and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with green onion or parsley.
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Red Beans & Rice
Look over the beans and remove any stones or seriously defective beans.
Wash the beans in at least three complete changes of water.
You have a choice: either soak the beans overnight, or cook them longer. I usually cook them longer.
Put the beans and a gracious plenty of water on the stove and bring to a boil.
Include:
1 clove of garlic, minced very fine (you don’t want to
consciously taste garlic)
One large-ish onion, diced.
Meat: I use fresh pork, but I prefer ham
Seasonings: pepper (not too much), worcestershire sauce, dash of tabasco.
About half a teaspoon of sugar (or less; go by taste; it removes any bitterness/astringency)
(Maternal grandmother used to put in a stalk of celery for an hour or so of the cooking, but mother never did.)
Cook and add water for hours and hours, until a good bean gravy has developed. Correct the seasoning–which usually means add more salt, unless the ham was very salty.
If it’s good, that’s it. If it doesn’t seem _quite_ perfect, add a bit of gumbo file about five minutes before you serve it.
Serve over plain white rice.