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How To make Mahalia Jackson's Okra Gumbo
4 Blue crabs, lg
Oil 1 lb Cooked ham, cut in 1" cubes
1/2 lb Chicken gizzards, sliced
2 cn Whole tomatoes (1-lb 12 oz)
2 Onions, lg, diced
5 Celery stalks, diced
2 lb Chicken wings and backs
1/4 c Sugar
Salt, pepper Hot pepper sauce (optional) 4 lb Shrimp
1 1/2 lb Beef stew meat, in 1" cubes
1 lb Link sausage, sliced
1 lb Salt pork, cut in 1/2"
Cubes 4 Bay leaves, crumbled
2 Gn bell peppers, lg, diced
4 Cloves garlic, crushed
1 1/2 lb Okra, fresh
1/4 c Parsley flakes, dried
Hot cooked rice Crackers (optional) Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add on
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James Beard Media Awards at Home Episode 3: Who Gets to Talk About Southern Food?
Like and subscribe to hear more from chefs, writers, beverage professionals, and more!
Please join us in celebrating the 2020 Media Awards winners in a series of conversations, presented by Capital One.
Who Gets to Talk About Southern Food?
Panelists: Dr. Cynthia Greenlee, scholar, writer and editor (Journalism: Foodways); Chris Smith, author of The Whole Okra (Book: Reference, History, and Scholarship Winner); and Betsy Shepherd, reporter for Gravy (Broadcast Media: Audio Reporting winner)
Moderated by Adrian Miller, James Beard Book Award Winner, Soul Food Scholar and Restaurant and Chef Awards committee member
The history of Southern food is complex, to say the least. Talking about the region’s cuisine means acknowledging the free and enslaved Black Americans who helped to create it, and how their contributions were viewed and communicated from 1619 to today. Just who gets to talk about Southern food is still a highly debated topic. Join a panel of Media Award winners as we continue the discussion on where the line is drawn between cultural exchange and owning the dialogue on Southern cuisine, by which we are also talking about American food writ large.
Recorded on Wednesday, July 1, 2020
Watch the full 2020 James Beard Awards broadcast:
Suggested Media:
Journalism Award: Foodways
A Real Hot Mess: How Grits Got Weaponized Against Cheating Men
Cynthia R. Greenlee
Munchies / Vice
Book Award: Reference, History, and Scholarship
The Whole Okra: A Seed to Stem Celebration
Chris Smith
Chelsea Green Publishing
Broadcast Media Award: Audio Reporting
Gravy – Mahalia Jackson’s Glori-Fried Chicken
Betsy Shepherd
Southernfoodways.org and iTunes
2014 Book Award: Reference and Scholarship
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
Adrian Miller
The University of North Carolina Press
Community-focused and independent restaurants are at the heart of every city, town, and village across America and the world. The James Beard Foundation celebrates restaurants that showcase culinary leadership and provides training and resources for chefs and restaurateurs to use their voices for positive food system change.
Open for Good is the James Beard Foundation’s campaign to help independent restaurants survive this crisis, rebuild better, and thrive for the long term. Open for Good programs provide critical resources to help independent restaurants build the capacity to come back stronger, more equitable, more sustainable, and more resilient. Learn more at jamesbeard.org.