From native foods like grits and corn bread, to introduced European specialties such as ice cream and macs and cheese, the South has something of a history with food. The included recipes here are particularly Southern, and there will be NO FRIED CHICKEN (even though I trained as a chicken fryer with the Kentucky Colonel’s business).
Creole recipes and ingredients are scattered throughout the site (see the sections on “Chicken,” “Pie,” and “Ingredients”), but this is the home for some of the most noteworthy.
This is something of an empty out the spice cabinet dish, and a boil can have everything from crayfish, shrimp and sausage, to artichokes and corn. Since this was for two, we stuck with the basics of shrimp, sweet corn, and new potatoes.
For the Boil:
Water to cover the Ingredients (2 Quarts here)
1 teaspoon Thyme
1 teaspoon Oregano
Cayenne Pepper Flakes to taste
2 tablespoons Salt
2 Bay Leaves
1 teaspoon Dill Seed
1 teaspoon Fennel Seed
And anything else you like. Cover, and bring this mixture to a rolling boil. Turn it off, and let it steep for awhile. If you have a cold, stick your face down in the vapor. If it’s well seasoned, it will clear your head out.
For the Edibles:
4 new Potatoes (we have 2 Red and 2 Yukon Gold)
2 ears Sweet Corn (these are Silver Queen)
1/2 pound+ Shrimp, deveined (we usually use Gulf shrimp, but these are Florida Keys shrimp)
Boil the potatoes for 30-35 minutes, then add the corn. Cook for 8 more, and add the shrimp. In about a minute or two, the shrimp will curl up and turn opaque, which means they are done. Strain in a colander, and serve in a bowl with a rustic paper towel lining.
Have beaucoup amounts of butter for the corn and potatoes. Our favorite condiments are cocktail sauce, tartar sauce, and Chinese hot mustard. If the boil didn’t clear out your sinuses, a combination of hot mustard and cayenne flakes surely will.