We are prepping for a small dinner, with friends, Lets do some smothered chicken in a tom & okra gravy, with a piece of Pure pork sausage, fresh from a local butcher. while the hours while away, I checked the bayou for action and tide, in is in and set a small pot for bait crabs, there was an old friend looking for fresh fish this morning it’s finger mullets by the thousands.
going up the bayou
Well lets get back to the browning and seasoning of the bird, and we will cook 2 cups of rice, it yields about 6 cups cooked with 1/2 cup per serving, I have to admit most of the guest will eat a cup or a cup and a 1/2, with the sides we prepare, 3’s always and a slice or two of fresh baked country Miche , with a pat or smear of butter. We always make a brown gravy then add our okra, and tomato’s, be sure to season it with a can of Ro-Tel, sodium free followed by the Cajun in a box seasonings.
Our 3’s will be seasoned with slab bacon and blk pepper green beans, a fresh pot of slow cooked navy beans with a touch of Tasso, for that smoke, and a fresh batch of pinto beans.
I like to brown my sausage before i add it to any dish, I really like to slice off a tail and make a fold over with some yellow mustard, just a snack you know!
We do lemonade and sweet tea, for our gatherings, and then a little something extra, It’s a custom to finish a meal with sweets & fresh brewed coffee, most like it sweetened with sugar, and a spoon of coffee mate, to finish it off!
The table is always set with some lagniappe, Condiments, like 3 types hot sauce, 2 Tabasco peppers, slice banana peppers, and a jar of bread and Butter pickle slices, just if you want.