Gumbo Tailgating-A Flavorful Journey

~Doc Lawrence

A journey into the heart of the South is always rewarding but it takes on extra joy when the great raconteur Frank Spence is riding along the byways. With Spence, the retired Atlanta Falcons executive in tow, we crossed from Georgia into South Carolina on I-85 north, and made our way into Clemson for some old fashioned tailgating much of which took place on a luxury houseboat in Lake Hartwell Spence christened the Good Ship Ritz.

Legendary Raconteur Frank Spence

For two days, we sampled the barbecue, seafood, game and more of this paradise for outdoor sports. But, there were thousands of visitors in this college town for football and the best guests had their tables set in the parking lots, vans unloaded, and the food was plentiful and tasty. The libations were equal in excellence.

Tailgating is now firmly part of the culinary culture of the South and there is a common thread among the fans who come to the various college towns during football  season. Original dishes are de rigeur. What is enjoyed at home will find its way to a distant campus on gameday. Some dishes are always popular. Gumbo may lead them all.

Chef Marvin Woods maintains that Gumbo encompasses variations that reflect local preferences. Gumbo in coastal Virginia is quite different that coastal Louisiana. But, there are similarities beyond the common name. 

 

Pam Swanner

One of my favorites-a great woman and legendary cook- is also a tourism wizard for the state of Alabama. Pam Swanner serves as the director for Alabama Black Belt Adventures, promoting the natural and cultural treasures of the wonderful part of America. Collaborating with her friends (a solid Southern tradition) she provided this recipe which I found to be perfect for cooler weather. Something tells me you’ll enjoy it.

Zelda Fitzgerald was from Montgomery where Ms. Swanner lives and works. Inspired by this, we fashioned an appropriate name for the dish.

Zelda’s Bama Gumbo

Roux - combine 1 cup of oil (I used coconut oil) and 1 cup of flour (I use a combo of plain/SR). Cook over medium low heat, keep an eye on it and stir frequently, for about 30-40 minutes or until desired dark honey brown color.

2 lbs shrimp (I used Alabama sourced)

3 chicken breast, cooked (I used a roasted chicken)
Sausage of choice (I use Conecuh, an Alabama Black Belt product), amount to your liking, cut in rounds and sautéed).
1 32 oz. box Chicken Stock (reduced fat/salt free)
1 large onion, chopped
1 large green bell pepper, chopped
1.5 cups of celery, chopped
2 cups of okra, sliced
1 can of tomato paste or 1 can of tomatoes (I used paste)
3/4 cup parsley, chopped
2-3 garlic cloves, chopped
Cayenne pepper, to taste
1-2 Bay leaves
Creole seasoning to taste (2-3 Tbs) - Tony Chachere's or Paul Prudhomme

Add trinity (peppers, onion, celery) and garlic to roux when it's reached the desired color and saute until a little soft. Add enough water during process to dilute the thickness (@ 1.5-2 cups).

Saute okra in separate skillet in a bit of oil, without browning, to remove the slime.

Add remaining ingredients to the gumbo pot, except the shrimp. Add more water or chicken broth to maintain a semi-thick consistency because it will continue to thicken during the simmer.

Cook and simmer for about 1 -1.5 hours. Add shrimp the last 10 minutes of cook time. Serve with crusty French bread.

Wine pairing: King Estate Pinot Gris or a Cru Beaujolais like Morgon.

NOTE: The poster/print dedicated to Tailgating is now in the second printing. Beautiful and easy to frame, for just $28.00, it’s a perfect gift for the college football fan. Contact bigoart1@yahoo.com