Foodie Friday First: Pan Roast

Loved eating my first…

Pan roast: Southern seafood stew with a tomato base

pan roast

They had me at the line of jacketed steam kettles behind the counter, each shining pot steaming away and releasing delicious flavors into the air. The actual pan roast reminds me slightly of tomato bisque, but it’s leagues beyond that plain soup. There’s a great creamy consistency to it, but it’s enhanced by the kick of spices. Although pan roast is renowned for the spicy flavoring, I (cowardly) opted for the mild version. It was still extremely delicious! I can’t believe I never heard of this Southern dish before.

Do you have a favorite Southern meal?

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Comments

  1. I’ve never made much Southern food other than jambalaya, and even then it’s not the same because I don’t use sausage or seafood, just chicken. (I’m not a seafood or red meat eater.) I should explore the cooking style more.

    • Jennifer J. Chow says:

      I don’t get too much exposure to Southern food, but sometimes it’s nice to expand my taste palate.

  2. Veronica Roth says:

    That sounds good. I’m trying to remember if I had it last time I was in New Orleans, but can’t remember. But in the mid 90s I was a big fan of Emeril Lagasse’s cooking, and loved his Creole seasoning mix recipe. I still use his mix and so can imagine how good this might taste. Kind of like a Southern paella. (but different :D )

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