58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman

EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak?

Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you’ll want to try for the holidays - or any day!

Seafood Rewards Beyond The Awards

The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life’s work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs.

The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from.

A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you’re thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons. 

The future is very bright for Alabama’s seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here’s a parting gift for you: Jim’s recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story.

Chef Jim Smith’s Oyster Dressing Recipe

 

Cornbread

4 eggs

2 cups buttermilk

1 cup whole milk

¼ cup melted butter, at room temperature

3½ cups fresh cornmeal, sifted

½ cup all-purpose flour, sifted

4 teaspoons baking powder

2 teaspoons salt

 

• Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier. 
• In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside. 
• In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine. 
• Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray. 
• Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.

 

Dressing

Vegetable oil

½ pound (2 cups) Conecuh sausage, diced fine

Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery)

8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.)

2 tablespoons melted fat, melted (bacon, duck, butter or shortening)

2 eggs, lightly beaten

2¼ cups chicken stock

2 tablespoons picked fresh th