re: Southern Food

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For years, my wife and I have tossed salads for making things more exciting for our daughter on Saturdays.

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Very simple Louisiana recipes:

Shrimp Creole - Shrimp in a tomato sauce with onions, celery, bell pepper (the Trinity), garlic and spices (featuring cayenne pepper), served over rice.

Jambalaya - Sausage (chicken and shrimp can be used), the Trinity, garlic and spices (featuring paprika) cooked in a roux (1:1 flour/fat cooked slowly until brown) based sauce with broth and rice.

Crawfish etouffee - Meat (crawfish, crab or shrimp) smothered in a roux-based sauce with butter, the Trinity, garlic and spices (featuring thyme) served over rice.


Tips:

Keep these simple, the simpler the better. You want to experiment with adding your own ingredients, but try not to overdo it. This includes seasonings. Salt, black pepper, white pepper to start. Red pepper, paprika, thyme, and oregano are common.

Use fresh ingredients, try to avoid frozen or canned foods. I never use garlic powder or onion powder, I use fresh instead.

DON'T OVER COOK THE SEAFOOD. It makes the shrimp tough and the crab mush. Typically you only want to cook shrimp or crab for about 3 minutes or so (up to 5 minutes for jumbo shrimp). You'll generally be adding them at the end of the cooking process.

DON'T BURN THE ROUX. You want to cook the roux slowly, stirring it constantly. You don't want it to smoke. Shorter cook time for blond (Shrimp creole) or longer for dark roux (jambalaya).

Again, these are basic recipes that you can easily change up to put your own signature on.

How has this thread ended up with this many comments so far and nobody has mentioned Chili yet?

One of my Grandads worked at some greasy spoon back in the 50’s before he joined the Army. He learned to make this certain chili that had so much grease in it if you ate more than one bowl you would have died of an instant heart attack. That shite was good though. With some oyster crackers to soak up all that grease. He made a big pot before the first SECCG and we ate that shite till we were sick. It was cold that weekend so it hit the damn spot.

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I always associate Auburn food-wise with Waffle House

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Do not, and I mean, do not, disparage my two eggs over easily, sausage and hash browns scattered, smothered and covered, with a side of grits or, I swear, we're doing the Sonic thing.

I may even throw in more commas if you piss me off.

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I’ve been on a scotch kick though lately.

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On purpose? No, really?

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One thing my grandma always made for breakfast and that people I've mentioned it to, not from Arkansas, find strange until they try it is chocolate gravy and biscuits

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We do that in Kentucky too. It's not an Arkansas thing.

idk the best bars are time out, the best is beach BLVD you can smoke inside, prob like 10-12 pool tables. HOWEVER Woodpeckers in south Jax is mindblowing barbecue. it goes toe to toe with texas shite

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You know some Tennessee fan is gonna give you the business about how Tennessee whisky is better don’t you lol?

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All bourbon is whiskey but not all whiskey is bourbon. That shite they make in Tennessee is bottom shelf swill. Pure horse piss.

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That shite they make in Tennessee is bottom shelf swill. Pure horse piss.

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Jack drinks. It's better than Heaven Hill and Evan Williams

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Yah. St. Louis is in Missouri.

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I'm aware.

All the other recommendations for Mizzou were KC related.

While Cuban sandwiches (Tampa or Miami style) and Mojitos are from Florida, no one is suggesting that for playing against the Gators.

But some Cuban Sliders would be good tho, just not in a "we're playing Florida so I made Cuban Sliders" kind of way.