Orange Spice Cake

Cream 2 cups sugar with 2 sticks softened butter until light and fluffy. Beating well, add 5 eggs one at a time. Sift 3 cups plain flour with a teaspoon each of cinnamon, nutmeg, and ground cloves. Add to butter with a cup of milk, a half cup of orange juice concentrate, and a teaspoon of vanilla extract . Mix thoroughly, pour into an oiled and papered  9″ loaf pan, and bake at medium high (375) until toothpick dry. Slice, toast, and drizzle with honey.

Rodney’s Chicken Sausage

Grind 5 pounds chicken meat–I boned thighs and threw in a couple of boneless breast halves–with skin through a ¼” plate into a large bowl. . Add two tablespoons salt, a tablespoon ground black pepper (more if you want), and a quarter cup each of fresh chopped sage, thyme, and parsley,. Some people add cayenne, but don’t; it kills the herbs. Blend in a half cup fresh chopped green onion along with a half cup cold chicken broth.

Mix very well and refrigerate before stuffing loosely into casings. You’ll need about 12 feet. Twist sausages into about 6-inch links, and refrigerate overnight to let the seasoning work through the meat. This chicken mixture can also be cooked as patties, but will not keep well raw; freeze if you’re not going to use it the following day.

Louvain’s Grillades

My friend Rick Louvain from New Orleans loves going to supermarkets “to see what the Great Unwashed are consuming,” and insists on dragging me to my little neighborhood store for a scathing inventory when he’s in town.

On a recent outing he declared the entire produce aisle nothing more than a compost heap. His withering assessment of the floral department brought a tall bald queen around the corner clicking his nails like a scorpion. Rick had to buy a dozen roses to save us both from getting bitch slapped and owning it.

After declaring every can in the store a ptomaine grenade, we hit the meat section.

I was jittery because the butcher on duty was my buddy Charlie, who has the build of a Sumo wrestler and the disposition of a lamb. After a sweeping forensic analysis of the meat section as a whole, we came to the discount section where he grabbed a flat pack of thin round for two bucks and grinned.

Big Charlie was right next to him, humming to himself and marking down hamburger. Rick slapped Charlie on the shoulder. “Hey! Is this round steak?”

I tried to die three times. “It surely is,” Charlie said with the most bountiful smile in the known universe.

“Great!” Rick said. “Run three pounds fresh through the tenderizer for me. We’re gonna get some stuff in the deli, we’ll be back in a couple of minutes.”

Charlie winked at me when we got the meat, and I think he was thanking me for the customer, but I’m not sure. He goes out of his way to cut me t-bones to order, and if you ask me, I think he’s flirting. And that’s a big okay.

Once out of the store, Rick said, “We’re going to make grillades. This is what my gammy uses. She breads it, fries it, makes a roux in that, throws in some garlic and onion, bell pepper and celery, diced tomato, cooks it down in a casserole in the oven. Food of the gods, and you’re cooking.”

“You’ll never let up on me, will you, Rick?”

“You’re one lucky hoss, Jess.”

Queen Cakes

In cake aristocracy, we have the Lady Baltimore (His Lordship has one, too), the Regent, the Prince of Wales, and of course King Cakes. Then there are Queen Cakes, somewhat larger than cupcakes, which are traditionally baked in ribbed “patty-pans,” which modern-day paper cupcake liners faithfully replicate.

The recipe is like a pound cake’s, but an essential traditional ingredient is currents. Currants were popular in this country up until the early 20th century when their production and shipment were banned under federal law in 1911 because the plants were unjustly tagged as vectors for a timber blight. The ban was later relegated to local jurisdictions, but it’s unlikely you’ll find currants–fresh, frozen, or dried–in markets. You might find  Zante currants, which are actually dried seedless grapes, which on most days I call raisins. Me, I cut to the chase and use Sun-Maid.

Queen Cakes

Cream 2 cups softened butter with 2 cups sugar, then beat in 8 eggs one at a time. Mix the batter very well, then add a teaspoon vanilla; a half teaspoon mace, and 2 tablespoons brandy or rosewater are traditional, but optional. Sift a teaspoon baking powder with 4 cups cake flour. Mix very well until stiff, but not dry.  Add your “currants” liberally, but toss them with a bit of corn starch first, since they tend to clump. Use softened butter to grease your “patty-pans” (cupcake pans to us commoners) and paper liners. Fill cups a little over half-way with batter, and bake at 350 on the middle rack until golden and springy. Allow to cool completely before removing from pans. Feel free to top with royal icing.

My Baby Skillet

The most cherished and versatile element of my batterie de cuisine is a well-seasoned 6” cast iron skillet I inherited from my sister Cindy, who called it her baby skillet. Now, Cindy called anything of a diminutive nature  “baby”; a hand spade was a “baby shovel.” I swear I once heard her call little old Massachusetts the baby state.

“Cindy,” I said, “It’s the Bay State.”

“That’s not what I said,” she replied with a sharp glance. I let it drop; I’d learned you can’t win an argument with a big sister.

This skillet is just the thing you need to use for baking in small amounts. This little honey is perfect for good half-dozen (or four catheads). It’s also ideal for a pan of cornbread that will feed at least four easily, and a meat loaf that will feed three. When it comes to baked pasta, I would dearly love to have three more of these skillets to use for a manicotti party, one pan of four for every two people.

Valley of Dry Bones: Howard Bahr

In 1951, author S. Skip Farrington, Jr., bestirred himself to see how America’s railroads were faring in the years following World War Two. What he found was a thriving industry open to innovation and dedicated to customer service. In his classic Railroading the Modern Way (Coward-McCann, 1951), Farrington extolled the virtues of the great companies whose heralds, maps, lists of officers, and intricate schedules fattened The Official Guide to the Railways, that indispensable yearly publication, the size of a Chicago phone book, that every ticket clerk and agent in the Republic consulted for the routing of freight and passengers. Farrington raised hymns to powerful diesel locomotives, all-steel cabooses (with electric lighting!), cushion couplings, centralized traffic control, end-to-end radio communication, and luxurious new passenger equipment. Reading Farrington’s work now, one is struck by his implicit conclusion: everything about the railroad was going to stay the same, but it would all be faster, safer, and shinier than ever before. The traveling public could rejoice, and small shippers could rub their hands in glee.

Two decades later, Farrington’s cheery prophecy had collapsed like a washed-out trestle. Those of us who were railroading in those twilight days witnessed changes in the industry far more radical than anything Farrington could have imagined in the money-green glow of the ‘Fifties. From our decrepit yard offices, grimy locomotive cabs, and generic all-steel cabooses (with electric lighting!), we watched as the old resounding road names celebrated in Farrington’s book were gobbled up by mergers. We saw the sale or abandonment of entire districts, the consolidation of agencies, the ruthless encroachment of job-killing technology, and the surgical excision of labor-intensive commodities like perishable fruit and passengers. The government got involved, then it got uninvolved, and then–well, who knows? Traffic agents like my old man– those stalwart, hard-drinking, fiercely loyal drummers who pounded the pavements in search of business–became as anachronistic as link-and-pin couplers and finally disappeared altogether, their once-busy offices abandoned or used for storage.

Railroads, it seemed, had found other interests. Our beloved Illinois Central, for example–once the Main Line of Mid-America–yearned for greater profits, so it redefined itself as Illinois Central Industries and wrapped its tentacles around Pepsi Cola and Whitman Candies and left the now-unprofitable railroad property to wither on the vine. By the mid-Seventies, the Official Guide had shrunk to the size of an L.L. Bean catalog. On our Gulfport District, the maximum main line speed of freight trains had been reduced to ten miles an hour over crumbling lightweight 1930s rail affixed to ties that could be pulled apart in the hand. Three-man crews, with radios that rarely worked, risked their lives trying to switch behemoth tank cars and piggyback flats in yards designed in the 1890s. Almost overnight, the old craft became unrecognizable to persons like myself, who remembered footboards and forty-foot cars and coal-oil switch targets, who had penciled switch lists in the rain, who had passed lantern- and hand signals along a cut of cars and waved at pretty girls from the cupola of a caboose or the cab window of a growling GP-9.

But surely some revelation was at hand. Surely the Second Coming was at hand. The new railroad model, slouching toward solvency with relentless efficiency, was a desperate attempt to survive in a world that had swiftly left Farrington’s ideal behind.

In due season–another ten years perhaps–the railroads accomplished their vision and their survival. The result, as John R. Stilgoe so beautifully illustrates in Train Time (U of Virginia P, 2007), was a tectonic shift in the American industrial landscape. Stilgoe’s book, in perfect counterpoint to Farrington’s, demonstrates how, in less than a half-century, the old clanking, colorful, individualistic railroad companies of folklore and romance vanished like a dream, and in their place rose a new paradigm: the single trunk line, a silvery welded-rail turnpike over which computer-controlled trains with two-man crews hauled inter-modals or bulk commodities. Yard switching became a matter of mere pulling and shoving, and along the main line, switching was minimal or nonexistent. Depots were sold for restaurants or gift shops, freight houses were demolished, and only the most reluctant accommodation was made for Amtrak passenger trains.

Out of the chaos, finally, rose a single indisputable Gibraltar of fact: for the Post-Modern age, no better method exists for the transportation of bulk commodities than a well-maintained, high-speed, computer-controlled, heavy-rail corridor over which fuel-efficient motive power hauls the goods. American mega-railroads have achieved their goal, and American mega-business–not to mention highways and Interstates choked with eighteen-wheelers–will be the better for it.

Like most revolutions, however, that which I have just described was not without its cost. A way of life disappeared, and with it the loyalty men and women felt for the companies that had sustained them, often for generations. Countless jobs were abolished as shops and yards “modernized,” trains were cut off, and maintenance and damage control were hired out to private companies. Small shippers found they were no longer courted; indeed, they were ignored, even bypassed, as the railroad companies pulled up branch lines and spur tracks. Train crews no longer learned on the job, but attended centralized schools like truck drivers or heavy-equipment operators. People, especially poor ones, who still found it expedient to travel by rail were shuffled off to poor old Amtrak, for years the red-headed stepchild of the new empire.

Today, railroads have all but disappeared from the American imagination, where they once held center stage. Through four years of Naval service, I was sustained by the idea that, when I was released at last, I could go and be a railroad brakeman–somewhere, anywhere. I would walk the tops gaily and ride the caboose; I might even get to wear the uniform of a passenger trainman. I could do it for as long as I wanted, for the railroads, of course, would never change, a prodigious delusion as it turned out. In latter years, I have met not a single young person whose ambition was to work for the railroad.

When the family SUV is inconveniently blocked at a grade crossing–OMG! Josh will be late for soccer practice!–or when a derailed ninety-foot tank car of ammonia exterminates a congregation, then the citizens pay attention, a little. Otherwise, most people are only dimly aware of the big, graffiti-plastered objects that lumber past on the edge of their vision. In an age when, for example, the Canadian National operates in Mississippi and Louisiana, the public can hardly be blamed for losing their sense of regional affiliation. Crewpersons, buttoned up tight in their air-conditioned locomotive cabs, do not wave much anymore, and the caboose, the public’s most cherished railroad icon, has long been replaced by FRED, the Federal Rear End Device. FRED is an air-pressure gauge with a blinking red light fixed to the last knuckle of the last car. FRED does not wave, he cares nothing for pretty girls, and trains pass like sentences without punctuation, gliding on their way toward destinations no one can name.

With the exception of amateur rail enthusiasts, most people born after 1970–even most contemporary railroad persons, I expect–have little sense or patience for what the old craft meant, or how important it was in the daily life of generations. My students do not know what a caboose is. They have never heard of the Panama Limited or the Pan American. They think The City of New Orleans is a corny old song their grandparents listened to. This is our collective consciousness now. It is where we need to be if we are to have a viable rail system in the context of the Twenty-First Century. A hard truth, perhaps, but, as old Major R.K. Cross used to say, the truth is a stubborn thing.

And yet. And yet. Some ghosts are hard to shrive from blood memory, and not for nothing do people have a sense of something lost, though they may no longer be able to articulate just what the loss involves. When a person, by chance meeting, discovers that I was once a railroad man, he or she will more often than not voice a familiar lament. “Isn’t it a shame,” the person will say, “that we let our railroads go.” Then, inevitably, he will press on to sing of the supposed glories of European systems, or how, as a child, he rode to grandma’s house on the beautiful Sunset Limited and drank from Waterford crystal in the dining car as the scenery reeled past like illustrations on an SP calendar. I never know how to answer the complaint, nor how to respond to the memoir, so I nod my head and remain silent, wondering if the person understands what he is saying. He is unaware, I think, that the guilty collective pronoun included the railroads themselves. He forgets, perhaps, that the complexities of modern life offer no alternative. He forgets, most of all, that one can no longer expect Waterford crystal in a culture that has agreed unanimously on the Styrofoam cup.

Nostalgia has little virtue save for them who have earned it. In the end, Nostalgia, and its consort Romance, are an insult to the old ones who spent half their lives in cheap hotels; who saw their comrades cut in half or mangled under the wheels; who felt the loneliness and isolation of flagging behind in a ghostly fog; who understood that a steam engine, for all the mournful poignancy of its whistle, was a hard taskmaster and a deadly one. Nostalgia and Romance conceal, and therefore dishonor, the fact that old-time railroading was a real bitch, a dangerous and lonely and demanding craft, and those who followed it, especially in train or engine service, dwelt always on the edge of catastrophe. To paraphrase my old friend Frank Smith, a switch engine foreman of thirty years service, if you got home after the job without having killed someone or turned something over, your day was a success.

And yet, for those of us who lived the old craft, no coldly efficient, high-speed computer game can replace it. Perhaps too much happened for too many years out there in the night when the old trains ran. There was too much death, too much honor and meanness, too much tragedy and glory and fun, and too many souls were moved by the distant cry of a locomotive–steam whistle or diesel horn, no matter–for it all to be erased by corporate ukase. Something of the old life remains, something deeply human and therefore messy and dramatic, to haunt the memory of the Race.

Once, Frank Smith and I were talking to a gentleman who had worked his whole life on the now-vanished Columbus and Greenville Railroad. Beside him sat his wife, a gentle, silver-haired lady whose eyes glowed with the knowledge that she and this old rascal had been married sixty-one years and had made it work. The old man patted her knee. “Ever’ time I’d leave on the job,” he said, “my wife would make me a bucket of fried chicken. I used to throw the bones right out the cab window, a lot of bones all down the main line, years and years.” He thought a moment, then smiled. “Lord,” he said, “wouldn’t it be funny if them bones was to rise again.”

Funny, indeed, and an irresistible image: hundreds of white leghorns rising from the dust, gazing about, puzzling how in the world they ever got there, all wandering forlorn along the weed-choked iron of the old C&G. Meanwhile, all across the Republic, outside the trembling windowpanes of restored depots and freight house museums, the big anonymous trains roll on, the cone of their headlights pointed toward tomorrow.

Mock Oysters Rockefeller

Every recipe you’ll for this old buffet dish uses chopped frozen broccoli and cheddar, which makes you wonder why anyone would call it any kind of a Rockefeller in the first place, even a mock one. While this version lacks the definitive Pernod/Ouzo/Anisette (nothing to keep you from adding a slash or so) it does have spinach and parsley, which seem to be the only ingredients that most deem essential for an honest oysters Rockefeller.

Sauté 4 cups chopped spinach with 1 bunch chopped green onions and a cup of chopped parsley in a stick of butter. Cool, add a cup of Parmesan, and about a half cup of crumbled bacon. Mix well, salt and pepper to taste. Remove stems from portabella caps; you can mince these and add them to the spinach mix if you like. Brush caps with olive oil, sprinkle with salt, and place on a baking sheet. Spoon spinach mixture on caps, top with more crumbled bacon and Parmesan, and bake at 350 until cheese is toasted.

Jackson Cookbooks

The culinary literature of any given city (or region) reflects the character of its peoples, and taken altogether, this selection, which I submit as the “best of the best”, shows Jackson as richly cultured, with an enduring commitment to the commonweal. Among its citizens have been talented cooks who were writers of surpassing ability. These books encompass an extraordinary amount of cultural history, contain the highest order of culinary exposition, and taken altogether could work as a syllabus for any tutorial on Southern cooking.

Allison’s Wells: The Last Mississippi Spa
(Muscadine Press: 1981)

In 1981, proprietor Hosford Fontaine—doubtless at the urging of countless friends—published Allison’s Wells: The Last Mississippi Spa. The book is a treasure-trove of history, with profiles of the people who kept the resort functioning as well as other unforgettable characters, musicians and artists such as Till Caldwell, Inez Wallace, Ted Faires, Marie Hull and others. Many of these people contributed to the illustrations, which are augmented by dozens of charming vintage photos including a poignant image of Hosford standing amid the charred ruins. Best of all, The Last Mississippi Spa also includes a sprawling section on recipes for almost anything to put on the table: hors d’oeuvres, soups, salads, dressings, breads, meats, seafood, vegetables, breakfast and brunch dishes, desserts, candy and cookies, all “tried and true” from the La Font kitchens. The book includes a warm and heartfelt Forward by Charlotte Capers and a brief introduction by Eudora Welty.

The Jackson Cookbook
(Hederman Brothers: 1971)

This cookbook could well be held up as an archetype of a Southern ladies’ cookbook; it’s stiff with tradition and understated elegance. Indeed, in a note “About the Cover,” the editors explain that Artist Carl Davis translated Welty’s comments about “the era of the Madeira tea napkin,” into a work of art using an heirloom tea napkin “hand embroidered by Miss Irene Anderson,” with Jackson’s monogram “J”. This note follows a short essay by the Women’s Editor of The Clarion-Ledger, Mary Alice Bookheart, “The Aesthetics of Eating,” which states in part, “This is not necessarily a cookbook of old Jackson recipes. … What (the cookbook committee) has attempted to do in compiling this book is to achieve a happy blend of old and new …” This book also includes some restaurant favorites, such as the “Edwards House (King Edward Hotel) Chicken”. The recipes are simple and use familiar ingredients as well as commercial items, and provide recipes for any occasion, ranging across the menu. The Jackson Cookbook is a wonderful addition to any kitchen library, but what sets it apart, raising it to a level no other cookbook in Mississippi can hope to achieve, is the Forward, “The Flavor of Jackson,” a jewel of exposition by Welty.

 The Southern Hospitality Cookbook
Oxmoor House: 1976

Simply put, Winifred’s The Southern Hospitality Cookbook is not only a groaning board of splendid recipes, but as a whole nothing less than an illuminating documentation of upper-class cooking in the mid-20th century South. The recipes are rich and varied, the ingredients often expensive and times for preparation are usually considerable. Indeed, the most frequent critiques of the book involve how “fussy” the recipes are, many calling for minute amounts of several various ingredients and elaborate stage-by-stage instructions on their preparation. But this is the way Winifred and the women of her class and generation cooked; they had plenty of time on their hands, and more often than not enough money to spend on costly and hard-to-find ingredients. Many of the recipes are true heirlooms from Virginia and the Eastern Seaboard. She also includes recipes from dozens and dozens of friends and neighbors. The Southern Hospitality Cookbook is a milestone in the culinary history of Jackson, but what takes it to a higher level is a short essay by her editor at The National Observer, David W. Hacker (“Savoring Miss Welty’s Wit at a Special Seafood Lunch”) and a preface by Eudora herself (“A Note on the Cook”).

Standing Room Only
Hederman Brothers: 1983

“With Narratives by Eudora Welty and Beth Henley,” announces the marquee on New Stage’s truly superb “Cookbook for Entertaining”. Henley’s short essay on theatre parties is quite fun, and Welty’s “A Note about New Stage” is the definitive article on this beloved Jackson institution. The posters and playbills, along with the accompanying texts, that separate the divisions are also marvelous diversions, but the true stars here are the recipes. This is hands-down my favorite Jackson cookbook because the recipes are sumptuous, clearly presented, and a lot of them are just damned fun. Most of them are written for more than four servings and are captioned with “can double”. Also included are the invaluable sections, “Buying Guide for 50 Guests” and “Setting a Bar for 50 for One Hour”. SRO throws in an herb and wine guide as curtain calls.

Southern Sideboards
Wimmer/JLJ: 1978

The most distinguished cookbook in this selection, and winner of the prestigious Southern Living Hall of Fame Award, Southern Sideboards is THE right cookbook for traditional Southern recipes before the “foodie revolution” of the 1980s. These recipes aren’t designed for health or with an eye to fussy ingredients, so if you’re the type of person who wouldn’t be caught dead in a checkout with a can of Cream of Celery soup, then it’s certainly not for you. But if you’re one of those hide-bound traditionalists who want to know EXACTLY how Granny made that Southern Cornbread DRESSING, then this is your book. Sure, the recipes are often complex and some do take a little time, but you know what? Time and preparation are keys to good cooking and good eating. The game recipes are truly superb, as are the desserts, particularly the cakes. Southern Sideboards is distinguished by a splendid, heartfelt essay by Mississippi native Wyatt Cooper, an author, screenwriter, and actor better known as Gloria Vanderbilt’s (fourth) husband.

The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner
Three Rivers Press: 2003

Despite what you may think, I am not including Jill Conner Browne’s cookbook in this list because I’m afraid that if I didn’t, I’d in the very near future have a magenta sequined bootie up my patootie. No, I honestly think the Big-Ass Cookbook is absolutely fabulous. Not only does it have lots and lots of great—albeit indulgent—recipes, it also has reams of practical advice: “Hormones are serious juju, and if you don’t get them sorted out, you might find that you need money for things like lawyers and bail.” I think it’s Jill’s best book, though I must profess a weakness for cookbooks. Here you’ll find satire without (much) malice or rancor, some of the best writing—flat-out writing—to come out of Mississippi, and humor that’s deliberately  earthy without being crass or (too) coarse. Of course, I’ll never be deemed worthy to sew a single sequin on an SPQ outfit, but I adore them from afar.

About Filé

Bay laurel (Laurus nobilis) wears the crown in the laurel family’s royal culinary heritage, but two of its close American cousins can claim coronets at the very least. The first of these is the red or swamp bay (Persea borbonia) that grows all along the Gulf Coast. Before the advent of imported laurel, swamp bay brought flavor to our regional cuisine, but is largely neglected now. Our far more familiar native American laurel is sassafras.

Sassafras (Sassafras albidum) is the most widely-known laurel my part of the world, that being the American South. Both older and younger trees have the aromatic oils that are associated with this family, which you can generate by either scratching the bark on the younger trees or cutting the bark of the older trees. When the tree is in leaf, sassafras is one of the easiest trees to identify, as it usually has three different leaf shapes:  a mitten, a glove and a solid leaf, which are spicy and aromatic when crushed.

Filé (powdered sassafras leaves) was used as a thickening/seasoning agent in potages long before gumbo came along. In Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs, the authors cite an article in the 1929 edition of The Picayune Carole Cookbook explaining that filé was first manufactured by the Choctaws in Louisiana. “The Indians used sassafras for many medicinal purposes, and the Creoles, quite quick to discover and apply, found the possibilities of the powdered sassafras, or filé, and originated the well-known dish, Gumbo Filé.”

Even after the rest of us got here and cultivated okra, filé remained an essential element of what came to be known as gumbos. Both filé and okra render a liquid thicker by means of strands of gelatinous (if not to say mucilaginous) substances I can’t even begin to describe, and for this very reason, they should be used sparingly together. Okra takes to stewing, but filé does not. If you’re using filé as a primary thickening agent, use a little in the last few minutes, and then offer a small bowl around the table for dusting.

Filé is available in most supermarkets, but look at the label. If it doesn’t say “sassafras”, don’t buy it. A far better option is to make your own, which is easily done by finding a tree and gathering young leaves, preferably under a full moon and in the nude, of course. Dry, crush, and mill through a fine sieve. Store as you would any powdery substance. You know the drill.

Crawfish Eggplant Pie

Cryptozoologists report that crawfish three feet long live in a remote Japanese lake, but not one of these animals has yet to make its way onto a sushi bar, much less into an étouffée. The largest recorded crawfish, about half that size, live in Tasmania, where they are protected by law, not like that would stop a Cajun with a plane ticket and a dozen coolers.

Crawfish are the same thing as crayfish. What distinguishes them from their cousins (lobster, shrimp, crab and krill) is that crawfish live in fresh water, making them the most available crustaceans in the world. They’ve been eaten with relish for centuries. Their popularity in this country is largely restricted to the Deep South, more specifically to Louisiana, for the simple reason that the French people who came to live there (unlike the riff-raff who invaded the rest of the country) were more familiar with crawfish as food than as bait.

God in His Infinite Wisdom provided the French settlers in Louisiana with a vigorous and plentiful species for their tables, the red swamp crawfish (Procambarus clarkii). Renegade squadrons of these creatures have achieved invasive status all over North America as well as Europe and Asia, and their proliferation in the wetlands surrounding the mouth of the Mississippi provides the basis for a multi-million dollar industry. The Louisiana Legislature designated the charming city of Breaux Bridge the Crawfish Capital of the World in 1959, a title blithely if not pointedly ignored in Mère France, where dishes including crawfish are referred to as à la Nantua.

Gallic enthusiasm aside, it’s worth noting that crawfish play a significant role in the cuisines of Scandinavia, where on the first Friday in August people gather outside, sing, eat mass quantities of crawfish and drink prodigious amounts of vodka, beer and aquavit. In that part of the world, the cooler taste of dill (seeds, crowns, leaves and stems) is used to flavor a bouillon of sugared vinegar, beer and water. Cajuns also eat crawfish in public celebrations with plenty of music, beer and booze, which might be the only direct parallel between the two peoples. The most decided culinary contrast is the pungent spices used to season the bouillon in this part of the world. Forget that sissy dill; if you don’t have halved heads of garlic, bay and cayenne in the water, not to mention plenty socks of seasonings, corn, potatoes and whatever else is in the refrigerator, you’re going to be trussed to a tree and someone else is going to take charge.

Fresh crawfish are usually available February through May, but frozen crawfish meat is available year-round. This recipe comes from Howard Mitcham’s wonderful Creole Gumbo and All That Jazz (1978), in my less-than-humble opinion the most comprehensive and best-written book about the kaleidoscopic world of southern Louisiana’s music, history, and food.

Crawfish-Eggplant Pie

Melt a stick of butter in a skillet, sauté one small onion, three ribs celery, one small bell pepper and a clove of garlic, all finely chopped. Add the diced meat of 1 large eggplant and cook until soft. (Squash or mirliton can be substituted for the eggplant.) Add about a cup of chicken stock, a quarter cup sherry (NOT “cooking sherry”), a pound of peeled crawfish tails and enough bread crumbs to thicken into a wet paste. Season with salt, pepper (cayenne, if you want more heat), thyme and basil, pour into a baking dish, top with freshly grated Parmesan and bake at 350 until bubbling. This recipe makes about six servings (over rice) as an entree, works well as a small plate buffet item and is better served warm and best the next day.