Spinach Stuffed Catfish or Tilapia Roll

Uptown Catfish.

Much earlier in time, way back in my youth, as oppose to now-a-days living here in the 'big' city, I grew up in a small town atmosphere where life was ever so simple, or so it seemed as a child. I remember, even though we used the term 'city' to describe the town, it was not; think along the lines of a metropolis Mayberry. The town's main commerce pretty much consisted of the central street running from the train depot and underpass to the courthouse up on the hill. Now, down the hill near the depot were many stores including my uncle's hardware store and across the street was one of our favorite eateries that served many of the townsfolk. I remember several birthday parties there as well as many lunches with Uncle 'Punch' and my Grand-daddy 'Cotton'. This area of course was known as downtown. And, up on the hill, near the courthouse and county's governing seat was another uncle's storefront and across from that, a corner eatery where I too enjoyed many lunchtime meals. This of course was called uptown and there were storefronts lining the street there too, but also many lawyers and 'uptown' folks. And right dab in the center, conveniently located for everyone was the local bank. Now I must mention that to get from downtown to uptown took all of five minutes; walking that is. It was much faster in a car, including being held up at the stop-lights.

I also remember pretty much everyone in the city eating fish on Friday's. I am not for sure why, it wasn't because of religion, not that we were not a religious town, just not Catholic. Grandmother normally served bream like bluegill or shellcracker, or what-ever had been caught and stored in the freezer. Momma liked the newfangled fish-sticks. At the restaurants we enjoyed catfish and most always it was prepared fried. I suspect if we ever saw anyone serving poached or broiled fish, why, we would probably think they done gone 'uptown'.

This recipe is actually a really healthy option and you can prepare it any day of the week, not just on Fridays. Each serving contains only about 9 carbs and if you use tilapia, you can cut it down to about 4 carbs per serving. Enjoy!

Catfish and Spinach Roll
4 servings (or halve the recipe as I did for 2)

4 catfish fillets (about 4 oz ea)
1 cup skim milk
1 teaspoon olive oil
3 garlic toes, minced
1/4 cup diced green bell pepper
11 oz package fresh baby spinach
1 teaspoon wine vinegar (I used O Pinot Noir)
Salt-free seasoning (like Mrs. Dash) or seasoning to taste (I also like whole-grain mustard here too)
fresh black pepper to taste
4 oz low-fat feta cheese, cut into 4 pieces
lemon

Preheat oven to 375 degrees F. Prepare a dish for baking by oiling with extra light olive oil.

Soak the fish fillets in the milk for at least an hour in the refrigerator, not more that three.

In a large skillet over medium heat, add the olive oil and saute the garlic until fragrant. Add the bell pepper and cook to soften. Add the spinach and cook stirring occasionally until spinach is just wilted. Remove from heat and sprinkle with the wine vinegar and salt-free seasoning. Toss to mix flavors.

Drain milk from fillets and pat dry with paper towels. Place one fillet in baking dish and lightly sprinkle with pepper. Add a slice of cheese in the center and add one-fourth of the spinach mixture on top of the cheese. Roll up the fillet and secure with a toothpick. Place seam side down in dish and repeat until finished rolling all fillets.

Bake in the oven about 20 minutes or until flesh is tested done with a fork. The fish should be firm all the way through and flakes easily with the fork. Remove and garnish with lemon. I like to plate and add a squeeze of lemon over the fish.

Afterthought: Why soak in milk? It's like saying "yes ma'am" to the ladies, I mean, it's just the way I was taught. I was told it made catfish 'sweeter' and truth-be-known, buttermilk is the norm.

Sautéed Spinach

Stewed, Sautéed or Wilted, it all taste good.

This is a very easy recipe that I like to make, not only because is it low in fat and calories, but also 'cause it is so darn tasty. Yes, as you read it, it does have a smidgen of butter, but ya gotta use it if you want the spinach to absorb and pick up the essence of this recipe, and that is the wonderful simple, yet fantastic flavors.

Now you can trim the ends of spinach if you like; I know, it makes for one fine, silky tasting experience, but I do not at times, it does not bother me one bit. And for the best ever taste, cook this right before serving, dishing it right out of the skillet while steaming hot and not covering it with a lid as doing so causes it to wilt even more, at it did for me last night as I finished another dish. However, wilting it down so didn't change the taste one bit. Enjoy! 

Sautéed Spinach
about 4 servings

1/2 teaspoon extra virgin olive oil
1 teaspoon butter
1/2 onion, chopped
2 or 3 sweet red mini peppers, sliced or 1/2 red bell pepper, chopped
2 garlic toes, smashed and diced
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 pound baby spinach, washed and patted dry
seasoning blend to taste (I use Badia complete)

In a large skillet over medium heat, add the olive oil and saute the onion until crisp tender, about 2 minutes. Add the mini sweet peppers and garlic and saute for 1 minute. Stir in the vinegar and mustard.

Increase heat to medium high. Add the spinach and saute until it wilts down just a bit, about 3 minutes. Remove from heat and season to taste. Stir to fully incorporate. Serve immediately or cover and keep warm but doing so will result in something like stewed spinach.

Southern Stir-Fry Vegetables

Complete all-in-one meal that satisfies.

Good any time of the year and especially when vegetables are young and tender, garden fresh, this recipe is so easy, so good and affordable too. Most items are in the 'fridge and pantry anyway so there should not be too much to add to your shopping list. Chocked full of flavor and vitamins, this recipe is not to bad in carbs if you use turkey sausage and margarine, that is, compared to my original way.

This meal comes together really fast once you get to cooking so it is important to have vegetables and sausage sliced and ready before starting to cook. It is also important to have vegetables cut in uniform size so each cooks just right.

Enjoy!

Southern Stir-Fry Vegetables
A very satisfying plate of fresh vegetables with good ol' Southern flavor.
2 large meal servings or 4 sides

1/2 pound smoked Conecuh (mild or spicy) sausage, cut into 1/4-inch slices - or use turkey sausage to reduce fat
1 to 2 tablespoons extra light olive oil
1 cup trimmed green beans, cut into 1-inch pieces
1 large carrot, sliced thin
1/2 cup sliced celery
1/3 cup sliced onion
1/3 cup sliced bell pepper
1/4 cup sliced mini sweet peppers
2 medium yellow squash, sliced
salt, pepper, garlic seasoning blend
2 cups chopped fresh green collards, turnips or cabbage
1 cup broccoli florets
2 tablespoons low-sodium chicken stock
2 tablespoons dry white wine or flavored vinegar
2 tablespoons margarine or butter, optional

Heat wok or large skillet over medium high heat (or 375-degree F. if using electric) and cook the sausage stirring all while until brown on both sides. Remove to drain on a paper lined plate and wipe wok with a paper towel.

Add 1 tablespoon olive oil and when hot, add the green beans and carrot. Toss and cook 1 minute. Stir in the celery, onion, peppers, squash and seasoning mixture. Toss and cook about 2 minutes. Add the cabbage and additional oil if needed; cook stirring for another minute. Add the broccoli and cook tossing for another minute.

Add the chicken stock, wine and butter. Toss and continue to stir lifting from bottom cooking another 2 minutes or until vegetable are crisp tender.

Serve immediately.

Barbecue Baked Beans, Low Sugar Recipe

Reduced sugar version without loosing taste.

As I prepared this recipe for a cookout last week, I wanted to maintain the version of baked beans I know belong on plates along the South. One with a deep brown sugar, cane syrup or molasses base and made just like I was taught, with ketchup, mustard and bacon to help deepen the flavor. But the thing about my making a different recipe other than using my regular one, was that I needed one suitable for diabetics. So, I turned to Mayo clinic and found a recipe that formed the basis for this one. To my surprise, the Mayo version contained molasses and bacon.

I opted to start with dried beans only because I think they are better for diabetics. I skipped the molasses and used Splenda brown sugar blend. I like to use Spenda 'cause it doesn't break down during cooking and do funny things or become weird tasting. Now as for keeping the taste true to what barbecue beans should be, I caramelized the onions and added savory ingredients for the depth. Hope you try this one, and to be honest, I couldn't tell much difference than when I use 1/3 cup brown sugar in my regular recipe. Enjoy!

Barbecue Beans for Diabetic Eating
8 to10 servings

1 cup dried navy or northern beans (3 cups soaked)
1 teaspoon white vinegar
4 cups low sodium chicken broth

1 bay leaf
-
3 strips thick cut bacon, chopped
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon cider vinegar
1 teaspoon Tabasco Chipotle pepper sauce
1 tablespoon prepared mustard
1/2 cup low sugar ketchup
1 teaspoon reduced sodium Worcestershire
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons Splenda brown sugar blend

To prepare the dried beans: In a large saucepan, add beans and cover with water 2-inches above the beans. Add the vinegar and bring to a boil. At boil, reduce heat to low and cook for 1 hour. Drain.

Add the soaked beans back into the saucepan over medium high heat along with the chicken broth and bay leaf. Bring to a simmer and reduce heat to low. Allow to cook for 60-75 minutes or until beans are cooked. You can tell when they are still firm yet give easily when mashed. Turn off heat, remove bay leaf and let set covered.

In a small skillet, saute the bacon over medium high heat until bacon is brown and crispy. Remove bacon to drain on a paper lined plate. Discard all but 1-tablespoon of the bacon grease. Saute the onions until clear. Remove from heat and add the bell pepper.

Mix the cider vinegar with the remaining ingredients in a 3-quart casserole with a tight fitting lid. Stir in the onion and peppers. Spoon the beans on top and even out. Add enough of the bean liquid to cover about 1-inch.

Place in the oven covered and bake about 1 1/2 hours. Stir every 30-minutes and add more broth if needed.

Best Tasting, Fajita Beef Kabobs

Easy grilling with a superb and unrivaled outdoor taste.

Nothing beats the taste of grilled beef kabobs. And there aren't too many fine meals that come together so effortless either.

A little prep time of cutting the beef sirloin, top round or tenderloin into sections of about 1-inch x 1/2-inch along with a few savory vegetables is all the time you need in preparing this one. Well, you gotta whip up the marinade of course and thread the skewers too but after that, it's a quick trip to the hot grill and in no time flat, you're on your way to some fine eating. Be sure to cut the vegetables (like onions, bell pepper, squash, mushrooms, cherry tomatoes, etc.) the same diameter as the beef. And be sure to place the onion and bell pepper directly next to the meat for added flavor.

I let the beef marinate about an hour and brush it on as the kabobs grill away. Be sure to place the kabobs over a hot fire and watch carefully, it won't take no time at all. Why, I bet you won't be able to finish your beer.

I can't wait to try this marinade on chicken wings too. It is outstanding in flavor and made the meat tender and the vegetables extraordinarily tasty.

Fajita Marinade for Kabobs
~works well on chicken too

1 tablespoon reduced sodium soy sauce
1 tablespoon red wine vinegar
1 1/2 teaspoons low sodium Worcestershire sauce
2 garlic toes, minced
1 teaspoon pure clover honey
1 teaspoon dried parsley flakes
2 teaspoons fajita seasoning
1/4 teaspoon course ground black pepper
1/4 cup extra light olive oil

Allow the meat to marinate at least an hour, two would be great. Use the marinade to brush on the kabobs during the first rotation of grilling.

Seasoned Country Fried Thick-Cut Pork Chops

Get your taste buds ready!

The beginning of a mouth-watering and head nodding approved meal in our house normally begins with a long stare at the entree as it arrives to the table. In this case, a thick ol' southern fried pork chop seasoned perfectly.

I say perfectly 'cause this is how we do it. Each bite of this moist, well flavored chop is a celebration of goodness. And if cooked right, not only is it tasty but tender as can be and so moist, that the juicy goodness runs down the fork. Now of course, ya might want to save all the pan renderings for some good ol' brown gravy, as we do sometimes, or you might want to go with the simplicity of enjoying the chop naked. And if you notice in this recipe from way back when frying was acceptable, and was the mainstay on every southern table, you will notice good ol' shortening is used as the oil of choice. Butter is added to assist in acquiring a nice, ultra-thin crispy brown crust from a simple dredging in the seasoned flour. No egg, milk or buttermilk here, simple and pure. Enjoy!

Country Fried Thick Pork Chops
2 servings - or increase for more servings

1/3 cup all purpose flour
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1/4 teaspoon cayenne
1/3 cup Crisco
1 tablespoon butter
2 -1 to 1 1/2 inch thick pork chops

In a wide, shallow bowl, mix the flour and cornstarch with the seasonings.

Preheat oven to 350 degrees F.

Pat the chops dry with paper towels. Season lightly with salt and pepper on both sides. In a wide enough skillet without crowding the chops, heat the shortening over medium heat. Dredge the chops in the mixture coating both sides well.

When shortening is melted and hot, add butter and just as it starts to color, shake excess flour from chops and add to the skillet. Cook 6 to 8 minutes per side.

Remove chops to a baking pan and place in the oven. Cook until internal temp is 145, about 15 minutes. Let rest tented with foil for 5 minutes before serving.

Chicken Kabob Marinade Recipe

Great, Simple Grilled Taste.

Turkish in origin, the famous shish kabab, or kabob as we say it, is an easy, inexpensive and quick way to enjoy dining al fresco.  Shish, meaning 'skewer', is also fun to cook and eat.

On the way home from work, a stop at the grocer the other day had me puzzled as to what to prepare for supper. Instantly I thought of kabobs. Chicken marinates fairly quickly especially when you cut it into bite size pieces and it cooks in less than 15 minutes. While the meat marinates is plenty of time to prep the onion and bell pepper to aid in flavoring the chicken on the skewers. And during this time, I steamed a bunch of asparagus, prepped the bread and also had a left-over casserole heating in the oven.  Ninety minutes later, we were enjoying a wonderful meal on the patio as the sun went down for the evening.

This is a simple yet flavorful marinade that I think brings out a great, grilled chicken taste. Enjoy!

Chicken Kabob Marinade
about 4 servings

2 1/2 pounds boneless chicken, breast or thigh meat, cubed
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon red wine vinegar
3/4 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground bay leaf
1/4 teaspoon granulated onion
1/8 teaspoon cayenne
1 tablespoon light vegetable oil

Whisk the lemon juice, soy, vinegar, garlic powder, pepper, salt, bay leaf powder, onion powder and cayenne in a medium bowl. Whisk in the oil and mix in the chicken coating well. Cover and refrigerate for 45 minutes to an hour. Remove and thread onto skewers for grilling. Use the marinade as a grilling baste during the first rotation.

Making Proper Gravy

How to Make Gravy Like Momma

Southern Kitchen Classics: Gravy Making

Many essential things come from the kitchens of our parents and grandparents. Many are of life's lessons, a few about cooking and a few with recipes. This one is about cooking.

To our ancestors, making a sauce or gravy was not science but today, we know it is just that. Both sauce and gravy consists of thickening agents combined with a aqueous mixture to increase its viscosity without substantially modifying its other properties, such as taste. To do so properly provides body, increases stability, and improves suspension of added ingredients. Thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards). All purpose flour is the most popular food thickener, followed by cornstarch, arrowroot, potato or tapioca. All of these thickeners are based on starch as the thickening agent. But unlike the last four agents, only all purpose flour is widely used in making gravy as the cornstarch (which is actually a flour too) and root crops yields clear, translucent gravies and will not brown as in making a roux. source

Now in the south and I mean deep south, the terms gravy and sauce are the same. In fact, sauce is rarely use in many parts and as I remember from my youth, 'gravy is spooned from the pan and sauce is served at the table'. Here, I use gravy as a compatible word.

There are many ways to make gravy using flour. Three of the basics are:

• using a slurry which is flour and cold liquid combined and whisked into a base liquid before raising the temperature needed to thicken the sauce. Using this method does allow you to skip the addition of fat.

• by making a paste of flour and fat (Beurre Manié) and whisking it into a heated base liquid to thicken

• and the best is by making a roux of flour and fat ... period

By using the first two methods to make a gravy, the sauce will not maintain stability and both require a long time to cook out the raw flour taste. By starting with a roux, which is mostly equal part flour and a fat, you cook to break down the flour and rid that raw taste before adding the base liquid.

Now, the best pan to use for a gravy is of course a saucier, but a rounded bottom skillet will do nicely too. And, if you are making dark roux, you want to make sure your saucier, pot or skillet is a heavy, 3-ply or cast iron vessel. A good whisk with many tines along with a flat bottom spatula are the basic tools in making roux for gravy.

So what is the best ratio of ingredients: According to Alton Brown, 1 cup liquid with 1 ounce flour and 1 ounce fat by weight is the trick. source  So if you need 3 cups of gravy, increase all by 3. Momma did not weigh out her ingredients, nor do I. Like her, I do the tablespoon method and it goes like this: for every 1 cup of liquid, make a roux using 2 tablespoons of fat with 2 tablespoons of all purpose flour.

Now, let's get to making gravy. Melt the fat (lard, oil or butter) over medium heat and when melted hot, whisk in the flour all at once. Whisk good for 2 minutes which the roux should start to thin out or spread a little on its own. At this point, turn down the heat to low and continue whisking. It is here where the level of thickening power is achieved and it is here where depending on how long you stir and cook it determines the color and flavor.

A rule for type of roux, thickening power and cooking time on low heat goes something like this:

White - 1 part roux - cooks about 5 minutes

Blond - 2 parts roux- about 20 minutes of stirring

Tan Chocolate - 3 parts roux - plan on up to a good hour

Dark Creole Brick Red - 4 parts roux - takes up to 2 hours

You see, the lighter the roux, the more thickening power it will have and likewise, the darker it is the less, meaning the more you will need to thicken the same amount of liquid.

I have always followed Momma's way introducing the roux to the liquid base of both ingredients being hot or at least the liquid being on the warm side and the roux cooled down a bit by removing off-heat or caramelizing vegetables before the liquid's melding. Chef Brown's axiom is that the roux should be room temperature and the liquid base hot. I mention this only because I have much faith in Sir Alton. But momma's way has never let me down. Either way, slowly whisk in about 1/3 of liquid into the roux over high heat forming a paste. This will ensure a smooth, binding gravy. When thickened, add another 1/3 of liquid and whisk until smooth. By using the roux method, the gravy will thicken quickly, at about 150 degrees F. or about the time you first start to see bubbling action breaking the surface. Add more liquid, tablespoons at a time until desired consistency. At this time, your gravy is ready.

Note that gravy made with a flour roux will also cool down quicker than say one made the Beurre manié method. Therefore, it is necessary to thin a roux base gravy down a tad more than you would think knowing it thickens as it cools especially if serving at the table.

As I mention in our family cookbook, Grits to Guacamole, Momma had a flair of making various sauces and would stand over the stove and then cunningly use that same labor intensive sauce over heated vegetables from the freezer. Some of her best sauces or gravies come from a roux base including these:

Béchamel / Creole Creamed Eggs

Béchamel - a white milk gravy made with all purpose flour and butter

Mornay - taking the white gravy and adding cayenne along with Gruyere and Parmesan

Alfredo / Creamy Chicken Alfredo

Alfredo - the white roux gravy adding garlic, Parmesan and a pinch of nutmeg

Soubise - classic Béchamel with the addition of shallots or onion

Velouté / Sweet Onion Apple Pear Gravy

Velouté - a meat flavored sauce using a butter and flour roux along with a base liquid of chicken, fish or veal stock

Paprika - a Velouté with the addition of onion, added butter, paprika and heavy cream

Cheese / Baked Macaroni and Pimento Cheese

Classic Cheese for Mac - the Béchamel blended with cheddar cheese is perfect for vegetables too

Saw Mill / Fried Chicken Fillets

Saw Mill Gravy - the white milk gravy heavily seasoned with black pepper, sometimes with bits of browned ground country sausage

Red Eye Gravy - flour roux with country ham drippings and coffee

Tomato Gravy / Creole Daube

Creole Tomato Gravy - a seasoned roux gravy with the addition of diced tomatoes

Brown Gravy / Momma's Meatloaf

Brown Gravy - pan drippings from cooked meat stirred into a darkened flour based roux

Asparagus Coddled in Cheese Sauce

Let the Fresh Flavor Shine.

Asparagus is so good this time of year, it seems to be plentiful in all grocers. But even at the peak of harvest season, a 'good buy' seems to be a tad too much. Why is that? Well, it seems asparagus, which grows to be a big ol' fern if not gathered young, takes a long time to harvest, three years or more in fact from seed germination. The young ones, the kind I used in this recipe, are many times referred to as 'pencils'.  You can find these real thin ones right now in the markets.

'Pencil' Asparagus

And, just so you know, the size does not necessarily indicate how tender or tough the spear will be as thin ones stored for a long time are tough as are big and fresh, day-picked fat ones harvested late. When shopping, look for spears with a bright green color, have compact heads, and the ends look freshly cut, not shriveled. Prepare asparagus soon after purchasing but you can refrigerate them wrapped in plastic for a day or two. The easiest and fastest way to remove the tough ends is to snap each at its natural breaking point rather than peeling away the tough outside and scales. I hold each spear in one hand just pass the tender 'frongs' or tip and with the other hand holding at the cut end, I bend the spear in an arching motion until is snaps at its own breaking point.

For this recipe, I used a pound which on average will feed 2 to 4 folks depending on  serving size of course.You can also cut up your spears into bite-size pieces, which I almost did here, and for every pound of fresh asparagus, I normally get about 3 cups or so. What I like about this recipe is that it allowed the wonderful, fresh taste of the asparagus to come forth with the spears being crisp tender and the sauce lay only a delicate flavor of richness coddling the spears. Enjoy!

Asparagus Coddled in Mild Cheese Sauce
about 4 servings

1 pound thin asparagus
1 quart boiling, salted water
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon Cajun seasoning
Salt and pepper to taste
1 cup + 2 tablespoons milk
dash of Worcestershire
1/3 cup grated mild cheddar cheese
2 tablespoons minced red bell pepper
1/2 cup buttered crumb mixture

Wash the asparagus and break off the tough ends. Arrange flat in a dish and cover with the boiling salted water. Let set for 5 minutes. Drain and set asparagus aside on towel to dry.

In a saucepan, melt butter over medium heat and blend in the flour stirring for 2 minutes. Season with the Cajun spice and gradually stir in the milk making a thin white sauce. Add salt and pepper to taste. Blend in the Worcestershire and remove from heat. Blend in the cheese and then stir in the red bell pepper.

Arrange the asparagus in a buttered casserole and spoon the sauce on top. Scatter the top with the buttered crumb mixture. Bake in a preheated 350 degree F. oven for about 20 minutes or until sauce is bubbly and crumb is brown.

Note: For the crumb mixture I added about 6 garlic croutons and about 4 saltines in a baggie and pounded the heck out of it with a mallet. I then tossed the crumbs with about a teaspoon of melted butter.

Shrimp Gumbo with Okra

Arial of Dauphin Island

Dauphin Island, Pelican Girls and Gumbo

Today I want to share a few really good recipes and a very special event I know everyone would love to attend. For those us us who are lucky enough to live so close to Dauphin Island, this event draws a lot of attention and a lot of good eats, even the Iron Chef himself a couple of years back when Alton Brown stopped by to promote our seafood industry right after the BP incident. Dauphin Island is located to the south of Mobile and on Alabama's Gulf Coast, south of Heron Bay. By car, it is a short ride from the I-10 corridor passing through Mobile and by boat, you can find Dauphin Island by navigating here (N30 15'31, 90" W88 06'47.78).

Now one of the stories in my cookbook, Journal of Mobile's Southern Cookery, is the tale of how the Pelican Girls arrived on Dauphin Island in 1704 and how the french pastries or fried 'bugnes' became a favorite along the region, later finding their way to New Orleans (we now call the sweet version beignets). The recipe for a fried Seafood Cheddar Beignet follows the story in the book. In short, the Pelican Girls were brought over for fraternization with the French soldiers and settlers of Mobile which at the time, was the capital of Louisiana. With the Pelican Girls came a very valuable ingredient in southern cookery - Okra. And as told, it is here, on Dauphin Island, where a French-Canadian housekeeper and cook for Jean Baptiste Le Moyne de’ Bienville made a fish stew using the okra from the African slaves of West Indies along with native filé powder made from dried sassafras leaves. Thus, Gumbo came into existence and it is here, on Dauphin Island where such an event should be celebrated historically.

First, about the Festival.

 2013 Gumbo Festival Schedule

Friday – 3/22:

Learn the art of making gumbo from local chefs and gumbo aficionados by visiting five different locations to enjoy live cooking demonstrations, gumbo tasting and live music.

Saturday – 3/23:
The Arts & Crafts Festival runs from 9AM-4:30PM
Children’s Activity Area fun is open 11AM-4:30PM
Enjoy live music from 11:30AM-4:30PM
and the Gumbo Cook-Off and sampling is from 11AM-2PM

All located at the Alabama Deep Sea Fishing Rodeo Headquarters – 531 Lemonyne Dr.

Enjoy the music of:

Marc Broussard & Bonerama

with special guest Ryan Balthrop

Sunday – 3/24:
West End Beach party
Battle of the Bands
Sandcastle Contest
Beach volleyball
Children's Activities
10AM- 5PM
Tickets $12 advance / $15 gate
Children 6-12 $5
Purchase Advance Tickets here

Also on the island– 

Alabama Gulf Seafood Tasting Tour

Visit Island restaurants during the designated times on the tasting tour and receive a free sample of their Alabama Gulf Seafood specialty. Free and open to the public. *While samples last* Look for the signs!

Saturday 12-6 pm -Skinners Seafood (1100 Bienville)
Saturday 1-4 pm -Lighthouse Bakery (919 Chaumant)
Saturday 3-5 pm -JT’s Sunset Grill (1102 Desoto Ave)
Saturday 8-10 pm- Bienville Bar & Grill (1614 Bienville) Live Music with Justin Fobes
Saturday 4-6 pm- Dauphin Island Chevron & Grill (1000 Bienville)
Sunday 3-5pm- Islanders Restaurant (1504 Bienville) Live Music with Brett LaGrave
Sunday 1-4 pm -Dauphin Island BBQ (906 Bienville)
Sunday 11-5 pm- West End Beach Party- (West end of Bienville)


Now for my recipes:

I make a Shrimp Gumbo much like Dove Gumbo, meaning with a blond to medium roux and very little 'additive' ingredients other than the trinity and a little Creole love. I think the main ingredient should be the forefront of the dish, Alabama shrimp, and the roux is used as a binder as with the okra rather than an added depth as we do when making our seafood gumbos using the nuttier, dark Creole brick colored roux.
 
Shrimp Gumbo with Okra

bowl of Gumbo from Mobile Bay area - AL.com

or in Beinville's times, this would be Gumbo Fevi aux Chevretes

2 pounds medium (31-50 count) Alabama shrimp, raw with heads intact
1 cup dry white wine (I use dry Vermouth)
1 bouquet garni
1/4 cup lard, Crisco or cooking oil
1/4 cup all-purpose flour
1 cup diced onion
2/3 cup diced celery
1/2 cup diced green bell pepper
8-10 garlic toes, minced
1/2 cup chopped parsley
1 medium tomato, peeled, seeded and diced
2 cups sliced (1/2-inch) fresh okra or 1 -20 oz bag frozen
2 sprigs of thyme (about 1 teaspoon fresh minced)
1/4 teaspoon ground bay leaves (or 2 medium)
1/4 teaspoon white pepper
1/2 teaspoons cayenne
1 teaspoon sea salt
2 quarts hot shrimp stock
1 quart hot chicken stock

Serve with:
1 bunch green onions, chopped
1/2 cup chopped fresh parsley
Several varying bottles of hot sauce
White rice

Start by deheading the shrimp and peeling away the shell (and tail) from each shrimp. Place the shells and heads in a stockpot and add a bouquet garni made with 3 sprigs of parsley, a sprig of thyme and several tender sprigs of oregano. Cover with about 2 1/2 quarts of water, the Vermouth and bring to a boil. Reduce to medium heat and simmer for an hour. Meanwhile, devein the shrimp if desired and begin the roux although you must not astray while making roux as constant stirring is crucial. When shrimp stock has cooked, strain through a fine mesh sieve or use a linen lined colander for a clearer stock. Reserve stock and keep warm adding water to make 2 quarts; discard the solids.

In a large, heavy stockpot over medium high heat, add the lard and when heated, quickly stir in the flour. Stir using a wooden paddle lifting the flour mixture from the bottom of the pot constantly until a the roux turns a light brown (color of light brown sugar) to medium (color of peanut butter). Reduce heat to medium and stir in the onions. Stir until onions are soften and add the celery, bell pepper, garlic, parsley, tomato and okra. Cook about 5 minutes stirring occasionally to keep okra from sticking.

Add the thyme, ground bay leaves, the two ground peppers, salt, and slowly incorporate the shrimp stock adding a little at a time until blended. Stir in the chicken stock and decrease heat to low. Cover and simmer about 30 minutes or until the okra begins to break down. Add the shrimp and and cook covered 5 minutes. Remove from heat and allow to set 10 minutes.

Serve with white rice and garnish with green onion, parsley and hot pepper sauce if desired.

Here are some other recipes:
Gulf Coast Seafood Gumbo
Chicken and Cajun Sausage Gumbo
Cajun Duck and Sausage Gumbo
Making a Good Roux