Many of my Sunday afternoons are spent in my kitchen. It is a tradition that atleast a couple sundays a month I cook dinner for the family and last Sunday was no exception.Since I had butchered chicken and had leftover chicken and broth from canning I decided to make a gumbo. I popped an old gospel CD in the player on low and spent the afternoon listening to gospel and cookin for the family.
So with leftover chicken butchered the day before and canned tomatoes and okra. Onions, fresh chicken broth and homemade venison andouille. Andouille is a cajun spicy sausage traditionally made from pork and garlic then smoked over pecan wood and sugar cane. Here in Hickery Holler we make andouille out of pork and venison and garlic then smoked over pecan wood. It is the traditional sausage used in jambalaya and gumbo.
As you an see it cooks into a rich gumbo with lots of sausage and chicken with okra for thickening. We eat this over rice. You can find the recipe here
I also had plenty of crookneck squash out of the garden so I made this casserole called Picadilly Squash Casserole. It was made with cheese and cracker crumbs, fresh chopped onions and peppers out of the garden and eggs. It was hot and cheesy and delicious comfort food.
And a cast iron skillet of buttermilk cornbread.
You can find this recipe here
And fresh sliced cucumbers from the garden with homemade ranch dressing.
And a hot Apple Crisp with ice cream over the top
I was most proud that every dish almost completely was produced on this farm. The exception was that we do not produce our own dairy products or flour and cornmeal. YET!!
Blessings from The Holler
The Canned Quilter