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One thing no one has mentioned about all this "traditional" fare ... it evolved over time ... especially the stuff in the South ... and it evolved in an agrarian society. That is why most of these recipes were not written down. They used what they had on hand and/or what had been plentiful that year.

Of course, these traditional foods continue to evolve ... I quickly cook my onion/celery/shallots [green onions if you are not from New Orleans]/parsley, etc. in a tablespoon or so of extra virgin olive oil instead of in a cup of bacon grease or lard.

Much pork was eaten in the South ... it was more economical to slaughter a hog/pig than to slaughter the cow that you depended upon for milk/butter. Most farms had a bunch of pigs but unless you lived on a vacherie [dairy farm] you did not necessarily have many cows.

Years when we are fortunate enough to have our Jewish friends with us, we certainly do not use pork ... but substitute one of the many delicious pure beef sausages or use pure beef bacon.

Our lifestyles have changed and our cuisine has evolved as well ... we live longer because we no longer use some of those old artery clogging ingredients.

We all alter the concept of these recipes to suit our preferences ... but continue to enjoy the traditions associated with the food and savour the memories of the people we shared these dishes with in the past.

Happy New Year, All