This dish is eaten from Virginia to the Low Country of South Carolina. “Muddle” comes from early English settlers and means “a mess of fish.”
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There are many versions of this Low Country favorite. The meat can be anything from chicken to squirrel, or any combination. Basically, its whatever you want it to be!
1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves Garlic, minced
4 15 oz cans chicken broth
2 28 oz cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 Tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound [...]
The Lamplighter was a legendary New Orleans restaurant that closed in the 1980s, but a few of their recipes still live on. This is my version of their Seafood Gumbo.
This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! This is my version of this great dish.
Ingredients:
2 ducks, about 5 to 6 pounds each, cut into pieces
2 pounds andouille or other smoked sausage cut 1/4 inch thick
12 cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne
2 cups thinly sliced green onions
Directions:
Prick the skin of the duck [...]
A favorite in the south, it is served alone as a main course, or as a prelude to barbecue in most places.
