22
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2013
“I
always make a cornbread and oyster dressing, which I serve with the
turkey on Thanksgiving. (Sometimes I also add crawfish). Instead of
servingmy Turkey BoneGumbowith rice, I plop a large dollop of this dressing
into the bowl of gumbo (as with potato salad). I serve this gumbo with hot
sauce and filé on the table. In anticipation of the sassafras of the filé on the gumbo, I usually baste the
turkey with at least one bottle of Abita or Barq’s root beer. This not only helps impart a beautiful color
to the turkey’s skin, but adds a sweet richness to the gravy and drippings. In turn this adds a haunting
sweetness to the gumbo, with a sassafras completion with the sprinkling of filé at the table.”
—Liz Williams, President & Director, Southern Food & Beverage Museum
Gumbo
Weather
