Ep 10. Southern Stews

In this episode of Cook's Country, the team takes a trip down to the southern United States to explore the rich tradition of stew making in the region. The show begins with a visit to the Mississippi Delta to learn about the famous dish known as Chicken and Sausage Gumbo. Host and Chef Julia Collin Davison interviews local expert Nick Wallace to get some tips on how to make a flavorful roux and infuse the dish with the smoked meat flavor that makes it a regional classic.

Back in the kitchen, the Cook's Country team gets to work recreating the recipe with their own spin. They begin by making a dark roux, which they then use to cook down the holy trinity of onions, celery, and bell peppers. They add the smoked sausage and chicken meat to the pot, along with some spices and thyme. To give the dish an extra boost of flavor, they also add some filé powder, a traditional ingredient made from ground sassafras leaves. The finished gumbo is rich and hearty, just as it should be.

Next up on the menu is a Seafood Stew inspired by the coastal cuisine of the southern states. Chef Bridget Lancaster takes the lead on this dish, which features a mix of shrimp, scallops, and fish in a tomato-based broth flavored with bacon, herbs, and spices. One of the key challenges in developing this recipe is getting the cooking time for each type of seafood just right, so that nothing gets overcooked or undercooked. The team experiments with different techniques until they find the perfect balance, resulting in a dish that's full of flavor and texture.

For the third and final stew of the episode, the team turns to a classic from the Appalachian Mountains: Beef and Potato Stew. In this segment, Chef Ashley Moore joins the show to share her expertise on this dish, which is a staple of southern home cooking. The trick to making a great beef and potato stew, according to Moore, is to use a tough cut of meat and cook it low and slow until it becomes tender and flavorful. For this recipe, the team uses a chuck roast that they sear before adding to the pot along with onions, garlic, and potatoes. They also add some tomato paste and Worcestershire sauce to give the dish a deep, savory flavor.

Overall, this episode of Cook's Country is a celebration of the rich culinary traditions of the southern United States. From the spicy, smoky flavor of gumbo to the hearty, homey warmth of beef and potato stew, these three dishes showcase the diversity and sophistication of southern cuisine. With the guidance and expertise of the Cook's Country team, viewers can try their hand at recreating these delicious stews in their own kitchens. Whether you're a lifelong southerner or a curious cook looking to explore new flavors, this episode is sure to be a treat for your taste buds.