Shrimp & Gravy

At first glance, “shrimp and gravy” sounds simple enough, but in Big Mama’s Old Black Pot (1987), it reveals itself as something far more distinctive: tender shrimp formed into balls and simmered low and slow in a thick, brick-red tomato gravy. Rooted in Louisiana home cooking from Ethel Rayson Dixon, the dish reflects the resourceful, flavor-first tradition of the region—where a handful of shrimp, pantry spices, and a rich tomato base come together into something deeply comforting. The sauce clings to each shrimp ball, infused with savory depth and a subtle sweetness, meant to be spooned generously over rice and eaten without hurry, the way Big Mama surely intended.

Ethel Rayson Dixon was a Louisiana home cook from Shreveport and the heart behind Big Mama’s Old Black Pot, published in 1987. Raised in a large family, she learned to cook early and carried those traditions with her throughout her life, drawing from the flavors, stories, and resourcefulness of Southern kitchens. Her cookbook is a celebration of Louisiana home cooking—simple, soulful recipes paired with warmth and nostalgia—rooted in the meals she prepared in her well-loved “old black pot” and shared with family, friends, and generations to come.

From Big Mama’s Old Black Pot