Home Cooking: Black Pots & Beyond

In Louisiana, home cooking requires a lot of artisanal skill. Whether it’s spending hours in the kitchen laboring over a pastry or hours alongside a black pot perfecting a roux, the Pelican State’s best foods are often labors of love. That’s what we’ll discover as we tour the state for our latest edition of Louisiana Eats!

In Shreveport we’ll meet with Scott Roebuck and Lizz Bowen, owners of Sevendipity, an up and coming restaurant in the Highlands neighborhood. We’ll learn how Scott’s self-taught cooking technique led him to create Louisana’s answer to the cronut.

We’ll also meet dozens of talented chefs at the Blackpot Festival & Cookoff held annually in Lafayette’s Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come-one, come-all hospitality and generosity of spirit. We’ll hear how community outweighed all the competition at this year’s cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. From North to South, we’ve got a real taste of the state.

Boo's Dirty Rice Jambalaya

2 lbs. Ground beef

1 lb. Hot smoked sausage

3 onions

5 stalks celery

1 bell pepper

2 Bay leaves

10 cloves garlic chopped

Parsley

Green onion tops

Salt

Cayenne

Worcestershire sauce

5 to 6 cups of cooked white rice

First you make a roux

Add onions

Add rest of veggies

Simmer for 1/2 hour
Brown ground meat and cut up sausage in oven or in skillet

Add ground meat and cut up hot smoked sausage

Add at least one package of beef broth or stock (may need to add some water as it cooks)

Simmer for one hour stirring often to avoid sticking

In another pot, mix well with white rice to desired "wetness"

Dat's good, yea!