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Granny’s Gumbo


1 cup Granny’s Bacon Drippings 1 cup all-purpose ⇓ our 2 onions, chopped 1 green pepper, chopped 5 cloves of garlic, minced 1 gallon of warm water 4 cups sliced okra 3 peeled tomatoes, chopped 2 tablespoons salt Pepper to taste 1 pint of oysters, undrained 1 pound fresh or frozen crabmeat 1 ½ - 2 pounds fresh or frozen shrimp, peeled and deveined ½ cup freshly chopped parsley Hot cooked rice


Combine Granny’s Bacon Drippings and ⇓ our in a large pot over medium heat. SƟ r conƟ nuously unƟ l roux is browned (about 10 to 15 minutes). Add onion, green pepper, and garlic to the roux; cook, sƟ rring conƟ nuously unƟ l vegetables are tender. Do not let roux burn, reduce heat if necessary.


Gradually add 1 gallon of warm water to the roux, blend well into roux aŌ er each addiƟ on of water; add okra and tomatoes. Bring mixture to a boil. Reduce heat to simmer, at least 25 minutes (1 to 1 ½ hours is beƩ er as the roux develops more ⇓ avor). SƟ r in salt, pepper and seafood.


Bring gumbo to a boil, and simmer 10 minutes. Add parsley and simmer for 5 minutes longer. Remove from heat, and serve Granny’s Gumbo over hot rice. Serves 12-14


Granny’s Fried Okra


1 ½ to 1 ¾ pounds fresh okra 3 quarts of water 1 tablespoon salt Cornmeal Granny’s Bacon Drippings


Cut oī Ɵ p and stem ends aŌ er washing the okra thoroughly. Cut okra into ½ inch slices.


Combine water and salt; pour over okra and let the okra brine for about 30 minutes; drain, rinse well, and drain again. Coat the okra in cornmeal. Heat 1/2 inch Granny’s Bacon Drippings in a large skillet unƟ l hot; fry breaded okra in Granny’s Bacon Drippings unƟ l golden brown. Drain fried okra on paper towels and serve. Serves 8-10


Granny’s Fried Chicken


2-3 pound chicken, cut up 2 cups all-purpose ⇓ our 1 teaspoon ground red pepper 2 dashes of salt and pepper 1 Egg


½ cup of milk Granny’s Bacon Drippings


Granny’s Baked Beans


2 cans pork and beans 3 tablespoons Granny’s Bacon Drippings 2 tablespoons minced garlic 1 onion, chopped 2 tablespoons yellow mustard ¼ cup of ketchup ¼ cup of BBQ sauce ½ cup brown sugar ¼ cup molasses


Combine dry ingredients then set aside. Combine egg and milk to form an egg wash. Dip the chicken into the egg wash, then thoroughly coat with ⇓ our and seasoning.


Heat 1-2 inches of Granny’s Bacon Drippings in a deep skillet. Add breaded chicken pieces, then cover and cook over medium heat about 30-40 minutes or unƟ l golden brown; turn frequently. Drain on paper towels. Serves about 4


Combine all of the ingredients into a 2-quart casserole dish, mix well. Cover and place in oven at 350 degrees; bake for 1 hour. Serves 8-10


April 2016 - 11


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