Okra Gumbo

This gumbo uses okra as the thickener, so there’s no roux. This is an easy and tasty gumbo for beginners to try.

Ingredients: 1/4 cup bacon grease or cooking oil 1/4 cup all-purpose flour 1 onion, chopped 1/4 cup chopped green pepper 1 cup chopped celery 2 cups fresh or canned tomatoes, chopped 4 cups fish stock 2 cups seafood–shrimp, crawfish, crab, and/or catfish 2 cups okra, sliced into rounds 1 cup cooked rice Directions: In a […]

Seafood Muddle

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.”

Another Brunswick Stew

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 […]

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.

Gumbo Ya Ya

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.

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 […]

Frogmore Stew

A Classic dish of the South Carolina Low Country

Creamy She Crab Soup

A Charleston tradition. Rich, creamy, and oh, so good!