Comments on: Steaming out of Savannah

By: Last of the Rebels

Last of the Rebels — Sat, 24 Jul 2010 12:13:12 +0000

[…] the last of the Confederate States to be readmitted to the Union. It seemed a good theme, and the last time we hit upon this culinary theme it was quite well received. This time not so much, several people who contacted me made it clear […]

By: dan

dan — Fri, 29 May 2009 04:12:25 +0000

Glad you’re still out there and reading Les! I thought the same on Jambalaya, though the book I mentioned had a “Savannah Jambalaya” recipe – didn’t use it, but it wasn’t that different, other than just using different kinds of sausage/ham. The chowder recipe was pretty close to one that was in the book as well. What do I know? Then again, the book is written by the chef at a particular inn in Savannah, so it may just be her personal style. And bourbon? That’s Kentucky! 😉

By: Les

Les — Fri, 29 May 2009 04:08:48 +0000

Love the Savannah reference Dan. Your right we do eat vegetables occasionally here in Georgia, the salad looked delicious. The chowder on the other hand would typically be replaced by a bisque, especially in Savannah. Actually one of the best crawfish bisque’s I ever ate was in Savannah. And though Jambalaya is big in Louisiana, in Georgia and especially along the coast we make what is known as a “Low Country Boil”. Consisting of sausage, potatoes, corn on the cob, boiled in a large pot over an open flame and then shrimp added towards the end. And pecan pie? Well if you were in Savannah it’d surely contain bourbon…hasta luego

Les
Atlanta