Southern Cuisine: Roadkill Stew
Note: No animals were harmed in the making of this hub. The opossum pictured is not dead - it's "playing possum."
Several years ago, we had a big party at our house, which was not at all unusual. My husband and I used to entertain a lot when I was in better health, and it seemed that I was always making party food of some sort. These were almost always very informal, casual events. They might have taken the form of a low country boil, an oyster roast, a fish fry, a barbecue, a luau, or just a get-together. Typically, just about every guest would bring a dish of some sort. This is usually how things work in the South. Regular guests either ask what you’d like them to bring, or they just bring a favorite dish to the party of their own choosing. This may very well be the custom in other parts of the country or even in the world, but I can’t speak for those. I’ve never lived anywhere else but in the Deep South.
Anyway, back to the story at hand. For this particular party, our wild and crazy friend Jim brought in a crock pot and plugged it up. It was a warm cheesy concoction that we ate on tortilla chips. Everyone enjoyed it, and when someone asked what it was, Jim replied, “Ro-tell dip.”
Someone overheard this reply but misunderstood it. Actually, if memory serves, that person was Randy Godwin, a fellow hubber. He thought Jim had said “roadkill dip” and thought it was made from possum or armadillo that had met its end on some Southern highway. If you had known Jim, who’s no longer with us, you would realize that this wasn’t such a far-fetched idea. He was apt to do anything!
The name, of course, stuck. We tweaked the roadkill dip into a thicker, meatier dish that we call “roadkill stew.” It’s really good! Here’s the recipe:
What you’ll need:
One pound Velveeta cheese
One can Ro-tell tomatoes and peppers
One pound spicy bulk sausage OR ground beef
½ cup diced onions
½ cup chopped jalapenos
One teaspoon minced garlic
Cut the Velveeta into cubes and add the Ro-tell.
Fry the sausage or beef, along with the onions, jalapenos, and garlic. Crumble and drain on paper towels.
Microwave the cheese and Ro-tell on high for about one minute. Stir. Return to microwave until completely smooth and melted. Add the remaining ingredients and mix well.
If you’re serving this at a party, you might want to make it in a crock pot, on low. Then it can stay warm and melted for hours – if it lasts that long!
To get more great Southern, soul food, and heirloom recipes, click on the Kickin' Chicken article. You'll find lots of links for more!
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