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How To make Mahalia Jackson's Okra Gumbo
4 Blue crabs, lg
Oil 1 lb Cooked ham, cut in 1" cubes
1/2 lb Chicken gizzards, sliced
2 cn Whole tomatoes (1-lb 12 oz)
2 Onions, lg, diced
5 Celery stalks, diced
2 lb Chicken wings and backs
1/4 c Sugar
Salt, pepper Hot pepper sauce (optional) 4 lb Shrimp
1 1/2 lb Beef stew meat, in 1" cubes
1 lb Link sausage, sliced
1 lb Salt pork, cut in 1/2"
Cubes 4 Bay leaves, crumbled
2 Gn bell peppers, lg, diced
4 Cloves garlic, crushed
1 1/2 lb Okra, fresh
1/4 c Parsley flakes, dried
Hot cooked rice Crackers (optional) Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add on
How To make Mahalia Jackson's Okra Gumbo's Videos
Just a Cooking on a LSU Saturday. Shrimp Okra Gumbo and some Deer goodness.
Just me cooking and rambling.
James Beard Media Awards at Home Episode 3: Who Gets to Talk About Southern Food?
Like and subscribe to hear more from chefs, writers, beverage professionals, and more!
Please join us in celebrating the 2020 Media Awards winners in a series of conversations, presented by Capital One.
Who Gets to Talk About Southern Food?
Panelists: Dr. Cynthia Greenlee, scholar, writer and editor (Journalism: Foodways); Chris Smith, author of The Whole Okra (Book: Reference, History, and Scholarship Winner); and Betsy Shepherd, reporter for Gravy (Broadcast Media: Audio Reporting winner)
Moderated by Adrian Miller, James Beard Book Award Winner, Soul Food Scholar and Restaurant and Chef Awards committee member
The history of Southern food is complex, to say the least. Talking about the region’s cuisine means acknowledging the free and enslaved Black Americans who helped to create it, and how their contributions were viewed and communicated from 1619 to today. Just who gets to talk about Southern food is still a highly debated topic. Join a panel of Media Award winners as we continue the discussion on where the line is drawn between cultural exchange and owning the dialogue on Southern cuisine, by which we are also talking about American food writ large.
Recorded on Wednesday, July 1, 2020
Watch the full 2020 James Beard Awards broadcast:
Suggested Media:
Journalism Award: Foodways
A Real Hot Mess: How Grits Got Weaponized Against Cheating Men
Cynthia R. Greenlee
Munchies / Vice
Book Award: Reference, History, and Scholarship
The Whole Okra: A Seed to Stem Celebration
Chris Smith
Chelsea Green Publishing
Broadcast Media Award: Audio Reporting
Gravy – Mahalia Jackson’s Glori-Fried Chicken
Betsy Shepherd
Southernfoodways.org and iTunes
2014 Book Award: Reference and Scholarship
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
Adrian Miller
The University of North Carolina Press
Community-focused and independent restaurants are at the heart of every city, town, and village across America and the world. The James Beard Foundation celebrates restaurants that showcase culinary leadership and provides training and resources for chefs and restaurateurs to use their voices for positive food system change.
Open for Good is the James Beard Foundation’s campaign to help independent restaurants survive this crisis, rebuild better, and thrive for the long term. Open for Good programs provide critical resources to help independent restaurants build the capacity to come back stronger, more equitable, more sustainable, and more resilient. Learn more at jamesbeard.org.
Literary Trails of Eastern North Carolina
Writer Georgann Eubanks and N.C. Poet Laureate Shelby Stephenson explored the literature of Eastern North Carolina through story, song and poetry in Longleaf Pine Room at the North Carolina Museum of History on August 13, 2015. This Road Scholars program is a presentation of the North Carolina Library for the Blind and Physically Handicapped
and the North Carolina Government and Heritage Library. This project is made possible by a grant from the North Carolina Humanities Council, a statewide nonprofit and affiliate of the National Endowment for the Humanities.
Savvy’s New Orleans, LA
The city of New Orleans literally vibrates – from boisterous merrymakers in open-sided bars to the jazz notes filling the air and tummy-fluttering aromas floating from endless bistros. Come learn why and more with the Savvy Sightseer.
#travelwithsachem
#neworleans
#virtualtours
Gullah Cuisine - Black History Travel
Join us as we eat our way through the Low Country (South Carolina). We’ll dine on scrumptious Gullah cuisine and learn the African origins of their dishes.
New Orleans Vacation with the Savvy Sightseer
Travel Lecturer Jeanne Schnupp will showcase the vibrant city of New Orleans. She recounts experiences ranging from the boisterous crowds in open-sided bars to the jazz music filling the air and the endless aromas from bistros.