A Charleston tradition. Rich, creamy, and oh, so good!
Archives for April, 2008
A favorite in the south, it is served alone as a main course, or as a prelude to barbecue in most places.
Here are a few tips to make sure you and your family are safe from food-borne illness. A lot of this is just plain common sense-its not hard to keep your kitchen safe .
Make sure raw meat is kept separate from any other deli meat or other foods that aren’t going to be cooked. To [...]
Ingredients:
1/2 lb. margarine
1 rib celery, chopped
1 onion, finely chopped
4 sprigs parsley, finely chopped
1/2 green pepper, finely chopped
4 toes garlic, finely chopped
1/2 C flour
1 gallon shellfish stock or water
3 bay leaves
1/2 lb. smoked ham, diced
6 crabs (cleaned and quartered)
1/2 lb. hot sausage (1/4″ slices)
1/2 lb. shrimp (peeled and deveined, heads and shells reserve for stock)
1 Tbs. [...]
Chicken and sausage gumbo is a classic Cajun dish. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers
A simple homemade favorite from Betty Masters’ kitchen for those cool fall evenings.
