re: Political board Thanksgiving thread. What's your specialty

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I make a shrimp, crawfish, and grits dressing that everyone seems to go apey over. I'm usually put in charge of the smoker for the meats, too

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yum

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What's your specialty

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Well, given my TD name it better be Gumbo. And it is. Specifically chicken or turkey or duck and andouille gumbo. One thing that is really important is good andouille. I buy mine from Wayne Jacob’s in La Place.

Does andouille freeze well? Im in Nashville but make gumbo etc and the andouille is shite. Problem is shipping is expensive so I want to order a bunch to make it worth it.

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Used to make oyster dressing

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This used to be a family staple. Sadly, my aunt who used to make it moved to Tennessee after Katrina and they don't come back for Thanksgiving.

We make spice sausage and sharp cheddar nuggets. Using Bisquick, Jimmy Dean hot sausage, sharp cheddar cheese, and a slurry we make from Louisiana hotsauce and jalapeños. They are a hit every time.

I don't usually cook on Thanksgiving because I do the cooking on Christmas. What I am in charge of during Thanksgiving is the fried sweet potatoe appetizer. Basically just sliced sweet potatoes fried in a cast iron skillet and topped with powdered sugar. When my grandmaw used to do them, it was part of the meal because she ran you out the kitchen for sneaking a few. When I started doing them, I couldn't tell others no when I had slices stuffed in my mouth.

That sounds all Plymouthy

Fried turkey, but that's not too exotic.

The big hit is Mrs. TrueTiger's homemade bread rolls and aritchocke casserole.