Three Southern Recipes for Fun!
1. One of the best recipes to come out of New Orleans is Jazz Fest!
- Get 7000 performers, the top of their class in every music genre imaginable
- A racetrack with 12 stages – each running 10 bands each a day
- Do a fair, one price, all day admission ticket
- Only operate in daylight so the musicians can play at bars and other venues at night
- Run this show for two weeks
- In the beautiful, fun loving city of New Orleans
Directions: Mix all ingredients with 400,000 music loving fans….. (Jazz Fest this year runs from April 25th to May 4th. Get there if you get the chance, it’s a classic!)
2. Southern Gates Jewelry Collection
Inspired by the wrought iron gates, window, and balcony designs throughout the South and around the country, the filigree, scroll and tracery patterns found in the Southern Gates Collection are unique, yet familiar. The buildings and courtyards of New Orleans’ French Quarter are an incredible showcase of these wrought iron designs.
Shop All Southern Gate Jewelry Here.
3. Dooky Chase’s Shrimp Gumbo
Our third recipe for fun come’s from the Queen of New Orleans Cuisine, Leah Chase: (Thank-you, Food Channel & Your Highness)
1/2 cup peanut oil
4 tablespoons flour
1 cup chopped onions
1 pound small white shrimp (30/40), peeled and deveined
8 ounces Creole hot sausage, cut into bite-size pieces
8 ounces smoked sausage, cut into bite-size pieces
8 ounces beef stew meat, cubed
8 ounces smoked ham, cubed
6 chicken wings, cut in half
1 tablespoon file powder
1 tablespoon paprika
1 tablespoon salt
2 dozen oysters, with their liquid
1/4 cup chopped parsley
3 cloves garlic, minced
1 teaspoon ground thyme
- Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
- Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
- Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.
- Hope you get a chance to enjoy each and everyone of these Southern treats!
Photo Credit: SanFranAnnie