Many of us have something simple to cook when we feel down. For me, that’s an old school spaghetti sauce. And I’m pretty down right now.
In these crazy days. it’s important to know how to make a great meal with whatever you have in your house right now. Here’s how to make a great stew.
New Orleans BBQ shrimp isn’t exactly barbecue, but it is damn good. This is a Creole shrimp dish heavily influenced by French cooking.
Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
If you have shrimp with shells, you can make shrimp stock. Here’s how.