Crittenden county jail slaw

Back in my younger days in the newspaper business, I spent a fair amount of time around the local sheriff's department, nosing for stories. Once I became part of the local landscape, the deputies and jailers would include me in the occasional "feeds," or dinners for law enforcement personnel and local business leaders and politicians. Sometimes these were fried fish, sometimes grilled quail, sometimes crawfish, and on one particular occasion I recall, barbecued goat. But they always had what we all came to call "jail slaw," made by one of the jailers. I loved it so much I eventually talked him out of the recipe. I've made it ever since, and a bowl of it lives in my fridge all the time. There is no better accompaniment to fried fish or a pulled pork sandwich, and it will serve as a more-than-adequate sub for lettuce in a BLT. I tend to leave out the onions and the bell peppers, as I don't care for raw onions and like NO kind of green bell pepper, but your mileage may vary.
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