Saturdays & Sundays 10:30 am

peachtree

7 Can’t Miss Things at Taste of Atlanta

tsteofatlanta2

VIP Speaker’s Corner With Greg Best

The Cocktail King of Atlanta will be holding court in the VIP Speaker’s Corner. He’ll be hosting two days of boozy speakers including Chris Reid of Hop City, Frozen Pints and a discussion of everyone’s favorite Southern treat with Four Roses Bourbon!

Bartaco

Because tacos..

Tupelo Honey Cafe

The soon-to-come-but-not-soon-enough restaurant out of Asheville will be giving Atlantans a first taste. Munch on Goat Cheese Grits and Shrimp in Red Pepper Sauce (both gluten-free).

Friday Night Kick Off

To kick off the weekend of culinary bliss, Taste of Atlanta is throwing a shindig in Midtown called Culinary Matrimony. Enjoy unique bites, tasty cocktails and live music from Electric Avenue. Each chef will have a partner of their choosing; whether it be a farmer, cheese maker, an artist or even fellow chefs. You’ll definitely want to say ‘I do’ to this!

Throwdown Tent With Mara Davis

Our very own Mara Davis is hosting this year’s Throwdown Tent which pits chefs and restaurants against each other for culinary supremacy. Math ups include: Fried Chicken Face-Off with Chef EJ Hodgkinson of JCT. Kitchen vs. Chef Zachary Marcoux of The Bishop vs. Chef Kojahra Thompson of Max’s Wine Dive, Ron Eyester and Linda Harrell battling in the Meat Brawl and a Taco Takedown with Mi Cocina and Escorpian.

Ice Cream Bar

Craft ice cream with a boozy kick? Oh yes! Indulge in grown-up flavors including Bourbon Butter Pecan, Mojito Sorbet and White Russian.

Winning a Dream Day of Dining

The Atlanta Eats team will be holding it down all weekend. Look for our tent to enter to win a Dream Day of Dining. That’s breakfast, lunch and dinner at your choice of restaurants in Atlanta. Bagels at The General Muir, an afternoon burger at Bocado and a porterhouse at Chops? You got it! Plus, the first 50 people to show they follow us on Twitter will get a special prize!

Hungry yet?? Grab your tickets to Taste of Atlanta here. We’ll see you this weekend!

toainsta

There’s Nothing Scary About This Halloween Recipe

Atlanta Eats | Mom Thyme

 

Alright busy moms, fire up your Crock-pots, because I’ve got a slow cooker chili recipe you and your family are going to love this Halloween! For many moms, the scariest part of Halloween is figuring out how to get everything done and still feed your family a nutritious meal before all the festivities begin. With this slow-cooker chili recipe that’s simple, straight forward, and SOO GOOD, your Halloween’s going to be a lot less frightening! With all the chili recipes out there (let’s face it, there are lots!), what makes this the perfect Halloween meal for your family? 

No Four Alarm Fires Here! – This delicious chili has just a slight kick to it (but, is still kid-friendly!) and all you chili-heads can easily adjust the heat with various hot sauces, extra sliced jalapenos, or additional green chilies. Whether your crowd likes it mild or hot, this chili recipe will have your guests scraping their bowls and lining up for seconds!

Fix It and Forget It – This chili can be prepared up to two days in advance or you can even make it way beforehand and freeze it for up to one month! Just throw everything in the slow-cooker on Halloween morning (if the chili is frozen, thaw it completely before adding it to the slow cooker) and the chili will simmer away for hours while you run those last minute errands (e.g. additional candy, costume fixes, extra beer and wine for the parents!). Serve alongside shredded cheese, sour cream, and scallions and you’ve got dinner covered. To go the extra mile, serve with plenty of homemade cornbread and Fritos for Fritos Chili pie – YUM!!!

This Chili is an Instant Classic – Over the past few weeks, I’ve seen a lot of chili recipes that include “novelty” ingredients like pumpkin puree, cocoa, coffee, etc. While those recipes may come and go, this chili recipe is an instant classic that you’ll be making for years to come (who knows, it may even become one of your family’s yearly Halloween traditions!). 

A universal crowd pleaser and the ultimate comfort food, this is one great chili recipe that you’ve got to try! Enjoy!

Easy Slow-Cooker Chili Recipe

Makes 6 Servings 

For the chili:

3 tablespoons vegetable oil

2 medium yellow onions, medium dice

1 medium red bell pepper, medium dice

6 medium garlic cloves, finely chopped

¼ cup chili powder

1 tablespoon ground cumin

2 pound lean ground beef (you may also substitute lean ground turkey)

1 ½ teaspoons kosher salt, plus more if needed

1 (28-ounce) cans diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans kidney beans, drained and rinsed

¼ cup coarsely chopped pickled jalapenos or green chiles, drained

For serving:

Shredded Cheddar Cheese

Thinly sliced scallions

Sour Cream

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high. NOTE:  Not all slow-cookers are created equal, if yours cooks at a higher temp, check it after 4 hours.

Stir in the jalapenos or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Recipe and photo courtesy of www.chow.com

Easy Chili Recipe

Weekend Lunch Dates Fit For a Quarterback

einsteins

Photo courtesy of www.einsteinsatlanta.com/

When football season is in full swing, Matt is not available for weekend lunch dates. The nerve! So, when the off-season arrives, our favorite thing to do on a Saturday or Sunday (or both) is to take advantage of all the great restaurants in the Atlanta metro area. 

While going out for dinner will always be my favorite “hobby,” the lunch date is making a strong case for itself. It’s hard to beat a nice patio, sunny skies, great food and drinks, and of course my favorite company.  We always struggle to pick from among all the tempting options, but this past off-season, we were able to enjoy two “new-to-us” spots that we really loved and kept going back to.

First up: Einstein’s in Midtown. We had driven by it enough times that we were intrigued.  Its patio was always bustling, and there always seemed to be a line of people waiting to get in.  We decided to give it a try.

I’m so glad we trusted our instincts. The atmosphere, service and menu could each have me exclaiming for paragraphs and paragraphs.  I highly recommend trying to snag a seat outside, but the interior is just as welcoming. They also have a great bar area with TVs if you want to watch UGA beat up on an  SEC rival while you eat.   

The menu is big, with plenty of delicious options for everyone.  We have loved everything we have tried, but some of our favorite items are the calamari, fried green tomatoes, Mediterranean burger, sesame tuna salad, chipotle salmon and the pork tenderloin.  I’d also recommend a Bloody Mary to wash it all down – Einstein’s makes a terrific one.

After eating yourself into a food coma, it’s always nice to get a little fresh air.  Every time Matt and I go to Einstein’s, we make sure to wear comfortable walking shoes so we can stroll through Piedmont Park afterwards.  We love to walk the park, check out the farmer’s markets and other events, and then find a bench so we can people watch (my second favorite hobby).

Next up: Leon’s Full Service in Decatur.  We love Decatur, with its boutique stores, coffee shops and restaurants to explore. Weekday traffic can make it hard for us to get there as much as we would like to, so we try to make the most of it on the weekends. 

Leon’s has a very casual and relaxed atmosphere.  The staff is friendly and the service is great.  Nothing outshines the food, though.   

The menu is creative gastro-pub food.  You could easily make a meal out of sampling a few of their delicious appetizers, such as their mussels, shrimp, or perhaps most remarkably, BACON IN A GLASS!! 

The entrees and sandwiches are can’t-miss, though.  I love the trout, and most recently, Matt had the burger with a chickpea salad, and I had to steal liberally from his plate.  We lucked out with a beautiful day when we were there, and took advantage by sitting outside. 

On the tip of Mara Davis, we went to the Dekalb farmers market after one lunch.  Neither of us had ever been before, so we were excited to check it out.  This place has it all.  High-quality meats and produce, flowers, wines, international foods…you name it! The prices are low and the selection is huge.  A must if you’re in Decatur. (http://www.dekalbfarmersmarket.com).

So there you have it – just two spots Matt and I love to visit when we can, as each promises a terrific meal and an easy excuse to enjoy the many splendors of life in Atlanta.

sarahryana6ef10e630b018f459a04f228d184f20

Tuesday Great Call | Grand Champion BBQ

TuesGreatCallGCBBQ

Deciding on where to eat can be tough in a city as full of great spots as ours. That’s why, every Tuesday we’re making the call, and giving you the inside scoop. This week’s Great Call is Stats.

When You’re Going

In the South, every day is a good day for ‘cue! Head in there late on Sunday afternoon to avoid the crowds and be sure to stay until you’ve had your fill of pulled pork and pecan pie.

Where You’re Sitting

The best place to sit in any BBQ spot is where you can best smell the smokey perfume. And at Grand Champion that spot is anywhere.

What’s in Your Glass

Sweet tea, y’all. It’s just like mama made it.

What’s On Your Plate

We were introduced to Grand Champion at this year’s Atlanta Food & Wine Festival. Whispers went through the crowd that a stand was serving up some ridiculously good pulled pork. Not surprisingly, we made a bee line for it. We loved the pork, but the mac ‘n cheese was inhaled. Fast. So, this is what you need to load up on. A dinner of nothing but mac ‘n cheese, is totally acceptable, right?

For more info, check out Grand Champion here.

 

atlff5

 

A Weekend of Oysters On The Beach

oystercookoffhead

 

 

The weekend of November 7th – 9th, you can find us at the beach stuffing our faces with oysters and craft beer! 

The annual Hangout Oyster Cook-Off returns to Gulf Shores, Alabama. And this year, Atlanta will be representing in full force. Not only will our own Steak Shapiro be a celebrity judge, but plenty of Atlanta chefs will be making the journey to show off their oyster supremacy. Included are:

Smoke Ring BBQ – Jordan Wakefield 

Food 101 – Justin Keith

Octopus Bar – Angus Brown

Bone Lick – Michael LaSage

The Pig & The Pearl – Todd Richards

Hammock Trading Company – Jason Sheetz

Here 2 Serve – Tom Catherall 

Atlanta Eaters Chef of the Year -Tyler Williams

Tickets start at $25. For tickets go here.

Lobster Fest Claws It’s Way to Atlanta

atllobster10590525_738631429537789_2768837486816926952_n

 

 

On Sunday, November 2nd, The Atlanta Lobster Festival will be clawing it’s way to Candler Park. 

From 1-6 enjoy live music, games and all the seafood you can handle. Participating restaurants include Atlanta Fish Market, The Bishop, Rosebud, Cypress Street and more. Admission includes 10 food and drink tickets and you can buy more on site. 

General admission is $25 and VIP packages start at $85. For tickets go here.

Herradura Double Reposato Barrel Program

Alma Cocina was the first restaurant in the Southeast to travel to the agave fields of Casa Herradura in Mexico to hand-select its barrels of Herradura Reposado tequila. And now, they have done it 12 times.

Earlier this year, Atlanta Eats tagged along with their latest journey and saw the incredible process of making the world class tequila that Herradura produces. From riding horses through the fields of agave to tasting barrels of tequila to get the perfect blend, join us for a journey you won’t soon forget.

Tomo

Born in Osaka, Chef Tomo Naito originally came to the US to study theatre in New York. While working in restaurant to pay for school, he quickly saw that his true love and passion was in the kitchen. After graduation, he quickly set out on the path to become one of the nation’s leading purveyors of modern Japanese cuisine.  After working in such cities as NYC and Las Vegas, he brought his talents to Buckhead.

And boy are we glad he did! Bringing with him his dedication to sourcing the freshest ingredients available, Tomo changed the way we looked at sushi. The beauty of the plates brought out are like works of art on your table. Fish melts on your tongue and it’s impossible to not want more.

Fritti

Tucked into the oldest neighborhood in Atlanta, Inman Park’s Fritti is bringing old school pizza to Atlanta. This Inman Park staple is the culinary triple-threat; Neapolitan pizza meets the perfect patio meets an incredible wine list. From the classic Margherita to new twists (hello, calamari on pizza!),  the ingredients are always the highest quality.

The Bishop

In Avondale Estates, change is in the air. Once a forgotten enclave outside of Decatur, it is now busting. Between breweries, distilleries and new restaurants, Avondale is becoming a destination worthy part of town. And one of the restaurants leading the way is The Bishop. It’s a neighborhood haunt, a wine shop and a southern restaurant all rolled up into one. And whether you’re coming in for some fried chicken or to fill a growler of wine, you’ll be counting the moments until you return.

Delia’s Chicken Sausage Stand

In 2011, two Atlanta restaurateurs came together came together to give the city even more reasons to love them. Delia Champion (The Flying Biscuit) and Molly Gunn (The Porter), opened Delia’s Chicken Sausage Stand.

After spending 15 years perfecting her recipe, Delia decided to make it the star of the show. they decided to set up shop in a small spot in rapidly growing East Atlanta. And with names like The Hot Mess and The Three Way, curiosity quickly turned into devoted fans. And one bite will tell you why. The slingers are made with the homemade chicken sausage nestled into a pillowy hoagie bun and topped with a bevy of options. The Hot Mess Slinger is topped with spicy and meaty chili, cheese sauce made with locally brewed Wild Heaven beer and jalapenos.

And though it may be tempting, don’t stuff yourself with slingers and sliders….they’ve got milkshakes. And these are not ordinary milkshakes. Imagine an entire red velvet cupcake mixed with ice cream and poured into a glass. Heaven, right? Nope, Delia’s!

Buckhead Diner

The Buckhead Diner is a true Atlanta institution.  For decades, it has been the go-to spot for diners wanting to dive into some of the best comfort food around; anything from a Reuben to a perfectly cooked cheeseburger. The Diner has groomed such superstar chefs as Kevin Rathbun, and has become a superstar in itself. Serving up blue cheese chips, James Beard award winning desserts and a fried chicken that is the talk of the town; one step inside and you’ll know you’ve found your new home.

Funnel Cake, Roadside ‘Cue and All The Tacos| Best Things We Ate This Week

BTWATW_Blog1c

 

At Atlanta Eats, we…well…eat. A lot. And each week, we’re sharing the dishes that stand out the most.

If you want to show off your culinary prowess, be sure to tag us on Twitter at @AtlantaEatsTV and use #BestThingIAte. If we choose your submission, you’ll win dinner for 2 at one of our favorite places in town!

 All The Tacos at Bartaco

Ok, we’ve talked about the tacos at Bartco before. you know we love them. But a recent visit confirmed our adoration. And the Baja taco? Could eat that one all day, every day.

bartacobestthing

 

‘Cue at Pooles

The BBQ war in Georgia rages on. Sometimes, it’s nice to re-visit an older soldier. On a journey to pick some apples in Blue Ridge, a BBQ stop was necessary and Pooles appeared like a giant pig through the clouds. This is no nonsense food – chopped pork, brunswick stew, mac and cheese and buttery toast. This was like a taste of Southern Fall all wrapped up in a Styrofoam container.

poolesbbq

Cacio e Pepe at Osteria Mattone

Well, it’s not bathing suit season anymore, so it’s full on carb loading season! One of the best Roman dishes that Osteria Mattone serves up, is also among it’s simplest. Pasta tossed in a bit of that strchy water, pecerino and as much cracked black pepper as you can handle. Perfection.


osteriapasta

Thai Shrimp at Gunshow

Ok, admission: this was actually consumed a few weeks ago at Gunshow. But it’s been i our minds ever since. And with the recent addition to Esquire’s ‘Best Restaurants of 2014′ list, it’s worth another mention. Kevin Gillespie – you are a mad genius and we love you for it.

gunshow1


Funnel Cake at Six Flags

Yes, we did put something from Six Flags on this list, and no we are not sorry. It’s funnel cake season and they are everywhere. You can get your fix at Six Flags during Fright Fest or during any of the fairs that are scattered about the state. So, go ahead and dive into the glorious fried pastry – it’s that time of the year.

funnelcake

 

 

How To Keep it Healthy While Cheering On Your Team

lightsnack2.jpg

 

Football season is well under way. And even if you haven’t developed an addiction to watching those football players… er, watching football, you certainly aren’t one to pass up a chance to cheer and chant with drink in hand, your celebrating fueled by all that bar and party food.  

While the temptation to eat and drink with wild abandon cheers you on (you can hear that 7 Layer Dip yelling for you), you do not have to throw up the flag of surrender. Yes, you’ve made some penalties eating and drinking choices these last two weeks, but you’re not out of the game yet, your own health and fitness game, that is. 

For a few winning, comeback ideas—relevant to football season  or anytime—let’s take a game plan from our friends at FlyBarre- here’s what instructor Christie Moquin recommends: 

Focus and awareness. Any exercise can be performed without really engaging, without really being present. Unfocused exercise rarely leads to maximal results. Now, when you eat and drink without awareness—mindlessly—there is a tendency to overindulge, which can maximize your waistline. Try eating before you head to the bar, or waiting to eat until halftime, when you can direct your full attention to the task in hand. 

Small movements, pulsing as we call it, amount to big change. Small portions amount to less (weight) gain. Yes, there’s an entire pound of guacamole in front of you. Trust me, I could eat 2 pounds, but a serving of guacamole (alone) is just 1/4 cup, comprising 99 ‘good fat’ calories. Any more and that fat turns not-so-good. And you might be able to proudly drink a whole lot more than the recommended daily intake of alcohol, but more is not recommended. Not only can imbibing lead to mindless eating, and mindlessness in general (we’ll save that for a different Blog post), it leads to dehydration. Dehydration does not play well with Flywheel and FlyBarre. If you do make it to extra rounds (of beer), be sure to take an H2O timeout between each drink. 

Just as every pulse makes a difference, every eating and drinking choice makes a difference. If you are going to eat 2 servings of guac, you don’t need the buffalo chicken dip too. If you’re going to eat pizza, try throwing on a few veggies to assist in the balancing out of your Mega-Meaty-quadruple-cheese pie. Then only eat 1 or 2 slices instead of the whole pie. You can choose to overindulge or you can choose not too. And you can decide that your health and fitness goals are more exciting than that extra helping of fried whatever. They really are. I’m not the only Fly instructor cheering you on! 

Article credit: Christie Moquin. Christie is an instructor at FlyBarre Buckhead. To learn more about FlyBarre, including how to get your first class free, go here. Learn more about Flywheel instructors, their nutrition tips, amazing success stories and more on the FLY Blog: http://blog.flywheelsports.com

Going Old School

Atlanta Eats | Mom Thyme

 

I love getting to write for Atlanta Eats each week because it gives me a chance to share with y’all all of my favorite recipes and those little tips and tricks that I’m learning along the way. This past weekend, I threw a small dinner party and made a new favorite recipe for the first time, Roasted Shrimp Cocktail. When I say you’ve got to try this recipe, trust me, you’ve GOT TO TRY this recipe!

Shrimp Cocktail may be a bit retro, but it’s the perfect cocktail party/dinner party staple because it can be made well in advance (great for us busy moms!), it pairs perfectly with a variety of other foods and cocktails, and, is light enough that it won’t ruin anyone’s appetite. Unfortunately though, boiling shrimp can often be time consuming, messy, and it’s downright disappointing to do all that work then end up with rubbery shrimp that have little to no flavor. If you’ve found yourself in this situation before, then my recipe for Roasted Shrimp Cocktail is just for you! 

Say goodbye to those giant pots of boiling water, all you need for this recipe is a hot oven, a sheet pan, and, of course, shrimp! Roasting the shrimp in the oven really intensifies the flavor, and, when they’re done, you’ve got plump, juicy shrimp that are cooked perfectly each and every time (no more overcooking the shrimp as you scramble to get them out of the pot!).   

Foolproof and fabulous, this is one reinvented recipe that’ll revolutionize the way you think about Shrimp Cocktail! Enjoy!

Roasted Shrimp Cocktail

Makes 6 Servings

2 pounds fresh shrimp

1 tablespoon olive oil

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 F. Peel and devein the shrimp. Toss the shrimp with olive oil and season generously with salt and black pepper. Place the shrimp on a sheet pan in a single layer and bake in the oven for 8 to 9 minutes (or, just until pink and cooked through).

NOTE: If you are using U.S. Farm-Raised Shrimp, the cooking time will be cut in half. Cook for 3 ½ to 4 minutes (or, just until pink and cooked through).

Let cool and serve with your favorite cocktail sauce or remoulade sauce.

shrimpIMG_4131

Preview – Episode 503

This Saturday, on Atlanta Eats, it’s an Atlanta institution, a new kid on the block and then a journey down to Mexico!

First we head to an Atlanta institution, The Buckhead Diner for their decadent Blue Cheese chips. Then we’re off to Avondale Estates, where The Bishop is serving up Southern hospitality with a side of wine. And finally, if you like tequila, you’re going to want to join us for a journey down to Mexico as we explore the agave fields Herradura and their world class product.

If you’re not hungry, you’re not paying attention!

Catch Atlanta Eats Weekly on PeachtreeTV
Saturdays & Sundays
10:30 AM

A Moonshine Celebration, Y’all!

andrewsmoonshine

 

On Saturday, October 18th, Andrews Entertainment District will host it’s first annual Andrews Moonshine Festival. Sip on over 60 varieties of ‘shine, from Apple Pie to Peppermint. You’ll also be able to enjoy live music, seminars and meet and greets with the folks bringing moonshine to the masses. 

Seminars include; ‘Taste American Craft Whiskey Like a Pro’, ‘The Moonshiner’s Journey- from Immigrant to Legitimate’, ‘A Start Up Whisky Distillery for the Entrepreneur’, and ‘Moonshine 101 & Tales of a Moonshiner’.

Tickets start at $30, and can be purchased here.

Battling With Burgers

BOBheadline

 

 

Saturday, October 18th a battle will be brewing in John Howell Park to find the best burger in Atlanta.

Joins scores of your fellow burger enthusiasts as you taste what local chefs and restaurants have to say in this smack down. And before devouring treats from places like Smoke Ring, Cypress Street and more, you can run it off with the annual Battle of the Burgers 5K.

General admission is $25 and to run the 5K is $25. VIP packages start at $50. For tickets go here.

Cajun Mike Brings Us Gumbo!

“crawfish pie and a file’ gumbo”- Hank Williams

There’s Creole and then there’s Cajun.

The origins of the word are a little confused. Is it Creole, is it Cajun? Does it come from New Orleans, does it come from Acadiana? Some in Mobile claim ownership. Are the recipes West Indies slave or the exiled Acadian’s, or a confused mixture of that and more?What’s in it? What would you like? Does it have a dark roux base or tomato base? For my purposes, since I’m Cajun and don’t recognize anything with tomato’s in it as “gumbo”, we’ll stick to the “Real Deal” and talk of only Acadian or Cajun gumbo.

Gumbo is a dark soup or stew. It contains just about anything a Cajun down on the farm could find to cook. Often the pot consisted of chicken, squirrel, rabbit, a handful of fresh shrimp, or a seafood gumbo with oysters, crab, shrimp, and fish. He used File’, ground Sassafras root, to thicken and spice up the concoction. The Cajun’s used flour and oil to make the roux and then sauteed the “trinity”, chopped onions, bell pepper, and celery, in the brown mixture. Next adding browned chicken pieces, Andouille sausage, okra (this is the confusing part since the origins of okra are not clearly known as used in south Louisiana cooking), simmered over low heat for several hours, and then served over rice.

Gumbo originated in the early 18th century but didn’t become popular nationally until the 1970’s mostly because of the popularity of Justin Wilson and chef Paul Prudhomme.  Today it is the official dish of Louisiana and is on the menu in the US congress.

During lent Catholics would omit the meats from gumbo and use only vegetables. This was called “gumbo des herbes.”

Typically the Cajun dish will include potato salad and French toast as sides and the gumbo will be served over rice. If you’re interested, the world championship of gumbo is held every year in New Iberia, LA. If you go a good time will be passed by all.

Here’s an easy family recipe:

1 or 2 small chickens cut into pieces, browned in oil and set aside

1 lb Andouille sausage cut into small rounds

1 pkg frozen, chopped okra

2 green bell peppers, chopped

2 onions, chopped

4 stalks celery, chopped

3 garlic, minced

3-5 quarts water

3 bay leaf

season with cayenne pepper and salt

If the roux thing is confusing buy powered roux or jar roux. When in a hurry I use both, mixing in the water as I go. Add the roux and stir constantly until dissolved.

Add all ingredients to the roux, cook over slow heat for about one and half hours.

Serve over rice. Add Gumbo File’ to thicken and for flavor enhancement.