The Family Table

By Lorie R. Thompson

February is a strange month. The weather can be wild, mild, or both in the same week. It always keeps us guessing. The month is full of odd holidays. It starts with a weather-predicting groundhog, followed by a day of candy hearts, and red roses, followed by a celebration of dead presidents. While a little weird, I like February. My son was born in February, and I count that day as one of the best in my life. Mountain Man and I usually take a week off work in February and travel somewhere warm, and I look forward to that Winter break. So, February, with all of its weirdness, ends up being a favorite month for me. If you catch a bad weather day that you are staying home, instead of the traditional milk sammich, buy the ingredients for my delicious Hillbilly Gumbo and make a day at home a celebration. Let me tell you about Hillbilly Gumbo. I put everything in it except the kitchen sink, and it is delicious. This Gumbo is not a traditional recipe. Tomatoes, Kielbasa and Creole Seasoning are my additions. The Creole seasoning is herb-based, and the Cajun seasoning is pepper based. I like them together. I watched many episodes of Justin Wilson’s cooking show, but I know this is like someone from NYC telling me how to make great grits. Oh well, my Hillbilly Gumbo is delicious, if not authentic. Any Gumbo recipe starts with the roux. It requires flour, oil, and lots of time stirring while it melds into a deep, dark base note for the Gumbo. Begin with 2/3 C of vegetable oil and 2/3 C of self-rising flour. Traditional recipes call for all-purpose flour, but the self-rising flour makes a better gravy base. For the Roux: Add the flour and the oil to a heavy pan and cook while stirring over low heat until it reaches a dark caramel color. Plan on 30 minutes or so of stirring. The darker you make the roux, the less thickening power the flour has. While 2/3 C seems like a lot of flour, it will not make the Gumbo too thick. To the dark roux, add 2 C of chopped onions, 1 C each of the following: carrots, celery, and green peppers. Cook until the vegetables are starting to get soft. Add 1 T of diced garlic and cook for 2-3 additional minutes. Clean 3-4 chicken thighs, removing the skin and the meat from the bones. Cut the chicken into small bite-sized pieces and add to the pot of vegetables, browning for a few minutes. You can add the bones in for the flavor. Remove them before serving. Add 1 pound of sliced smoked sausage. Andouille is traditional, but Kielbasa is easy to find and a good choice. Add a 28 oz can of diced tomatoes, a 32 oz bag of diced, frozen okra, a 32 oz box of chicken stock, and 2 C of water. Add 2 T of Cajun Seasoning and if you have it, add 1 T of

Creole Seasoning. I like them both, but if you only have the Cajun, that is fine. Let the Gumbo cook for 30 minutes over medium-low heat. Then, turn the heat to very low and let it simmer for another hour. Before you are ready to serve, bring the Gumbo back up to a slow boil and add a package of frozen crawfish tails. (you can buy the crawfish tails in the freezer section at any grocery). Simmer the Gumbo for an additional 5 minutes. Taste for seasonings and add extra Cajun seasoning, salt, cayenne, or hot sauce to your liking. Add a pound of small to medium-sized shrimp. Stir the shrimp into the Gumbo. As soon as the shrimp are no longer translucent, turn off the heat. Serve the Gumbo over rice with a sprinkle of Gumbo File seasoning. Gumbo File is ground sassafras leaves and adds an authentic taste and is a natural thickener for the broth. On a side note, fry the chicken skin you removed and use it as a crunchy topping for the Gumbo. I have another variation of cornbread for you. I saw this somewhere last year, but I can’t remember where. I have made it several times, and it is delicious. Using a cornmeal mix, such as Three Rivers or Martha White Buttermilk, start with 2 C of the meal mix in a large bowl; add 2 1/2 C of whole buttermilk and stir until it is well blended. Add 2 C of sharp cheddar cheese and stir in. Heat a 10 inch, well seasoned, black iron skillet with 1/2 C of vegetable oil until the oil is hot. Pour most of the oil into the cornbread mix, leaving 1-2 T of oil in the pan. Stir the cornmeal mix until the oil is incorporated. Cut a whole onion into very thin slices. Place the skillet back on to medium-low heat, add 1 tsp of cornmeal to the pan, and

evenly spread it. Allow the cornmeal to slightly brown and turn off the heat. This helps keep the onions and cornbread from sticking. Place the onions around the pan, keeping them in a single layer. Gently pour the cornbread mixture over the onions, trying not to displace them. Cook in a preheated 450-degree oven for 20-25 minutes or until the top is golden brown. Remove from the oven. Using an off-set spatula or knife, loosen cornbread around the edges and raise to make sure it is not sticking. Invert it onto a plate. Delicious served with the Gumbo and rice. I hope you will enjoy the month of February. Celebrate each of the weird holidays with gusto. Watch the Groundhog Day movie and the forecast by Punxsutawney Phil for the upcoming spring weather. Buy someone you love a candy heart and some red roses and see what that gets you. Celebrate George, Abraham, and other dead presidents and their contributions to creating our Nation. Try my Hillbilly Gumbo. It is a little weird and wonderful and will fit right into February. God bless you and those you love at your family table!

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.