Soup/Stew

This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

This is a traditional favorite down here. We try to use female crabs, but you can use either male or female.

One of the mistakes I see many cooks making is automatically reaching for a can of chicken broth whenever a recipe calls for a bit of stock or a sauce needs an additional 1/3 cup of liquid. But the strong flavors of a broth—and the saltiness of canned broth in particular—can often change the flavor direction from where you want to go. And it’s an unnecessarily expensive and sometimes wasteful habit, if you only use a bit of the can and discard the rest. Instead, I encourage you to adopt one of my favorite thrifty kitchen practices: making your own simple vegetable broth when you are cooking, using it as a multi-purpose “moistening agent” for a host of dishes.