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.
“I have lived temperately, eating little animal food, & that, not as an aliment so much as a condiment for the vegetables, which constitute my principal diet.”–Thomas Jefferson
“Homegrown is the Way it Should Be.”–Neil Young
I now have a couple of months worth of new potatoes, because I grew these myself. Those in the picture are Yukon Gold and Russet potatoes. It’s next to impossible to buy potatoes of this quality. You have to grow them yourself.
With that said, hereby hangs a tale, as Shakespeare might have written. I come from a line of many generations of potato farmers, and my grandfather Earnie claimed to have started the sweet potato industry in Alabama. Here’s the story.
During the 1920’s, farmers from the South would travel to Northern industrial cities to work during the winter. Folks from Cullman would go to Cincinnati to be among their fellow German descended folks. Factory work paid better than sitting on your butt all winter.
Factory owners caught on to this migration, and instituted a rule that no one who quit to work at a higher paying factory could be re-hired by another one. Before the days of Social Security numbers and other ID, my grandfather just used a different name, every time he moved from factory to factory.
He would also look for markets for anything he grew. One day he ran across a grocery wholesaler who was really interested. Here’s how he would describe the conversation:
Wholesaler: “So what do you grow down there in Alabama?”
Earnie: “Our main crop is strawberries.”
Wholesaler: “Too perishable. They’d be rotten by the time they got up here.”
Earnie: “We also grow lots of sweet potatoes.”
Wholesaler: “Sweet potatoes! Oy vey! I can never get enough sweet potatoes. I’ll take three carloads.”
Earnie: “I’ll get three guys to bring up three carloads.”
Wholesaler: “No, I want three train carloads. That will just be the start.”
And thusly every sweet potato in the county was sold, and an industry born. The first time I walked into our first Whole Foods store, I saw a big sign that said “Local Sweet Potatoes,” next to the picture of a farmer I went to high school with. Taters run deep.
We have bought new potatoes three weeks in a row at the Festhalle, our local Farmer’s market, and they really don’t resemble supermarket potatoes in taste, even expensive organic ones. So don’t cook them like supermarket potatoes. Those in the picture are regular Red and Yukon golds.
My favorite cooking method for these: frying. Shocking to hear that from a Southerner. Cut into small cubes is best. These are especially good in the classic Farmer’s Omelet.
Next in line is the classic boiled new potatoes, served in a giant pool of butter and salt. For god’s sake don’t peel these–cook them as is.
In another week or two, I may turn into Mr. Potato Head.