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Damon Lee Fowler

Food * History * Words

Recipes and Stories

3 May 2016: Shrimp and Ham Jambalaya

May 3, 2016
Tags: Classic Southern Cooking, Creole Cooking, Lowcountry Cooking, Jambalaya, Lowcountry Pilau, shrimp, ham
Shrimp and Ham Jambalaya

3 May 2016: Shrimp and Ham Jambalaya

Whether you call it pilau, pilaf, perlow, paella, or jambalaya, in the end, it all amounts to the same thing.

The techniques used vary slightly from dish to dish and the type of rice may differ—a paella, for example, is made with a short-grained rice whereas a pilau is made with long-grain rice.  Read More 

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1 July 2013: Shrimp and Rice

July 1, 2013
Tags: Lowcountry Pilau, Lowcountry Cooking, Southern Cooking, shrimp, Shrimp Pilau, Pilau, Shrimp and Rice, Rice Cookery
Shrimp Pilau with Tomatoes is a Lowcountry summer classic. Photography by John Carrington
One of the great defining rice dishes of Carolina and Georgia Lowcountry cookery is the pilau, (pronounced PIH-low—or, at times, PER-low, PER-loo, or per-LOO). Descended from the rice-based cuisines of West Africa, from whence the Lowcountry’s rice culture and most of its rice-growing slaves had come, a pilau is less a recipe than a technique. Read More 
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