There are a few culinary standards that come to mind when we think of Thanksgiving.
Turkey and ham, of course. Stuffing. Cranberry sauce. And whatever delicious side dishes your family brings to the table.
But here on the Gulf Coast, folks like Dominick Ficarino of Dominick’s Seafood do things a little differently.
Not everything’s different, of course. The Ficarino family still gathers on the fourth Thursday in November. More than a dozen, in fact—Dominick’s sisters Debbie and Barbara, their spouses, grown children with their spouses, and typically a few extras.
When they gather ‘round for Thanksgiving dinner, though, there’s plenty of fresh Alabama Gulf Seafood on their plates.
“We don’t have ham or turkey,” Ficarino said. “Fried oysters are a family favorite. We’ll have shrimp and crab gumbo too, along with West Indies Salad.”
Seeing as Alabama’s seafood industry is often a family business, Thanksgiving is a special time for Alabama Gulf Seafood processors, wholesalers, and fishermen.
“We enjoy talking about things our parents cooked for the holidays and remembering them,” Ficarino said. “Thanksgiving is a special time to reflect on all of the wonderful blessings in our lives.”
No matter what neck of the woods you’ll be in for Thanksgiving, it’s easier than you might think to put fresh Alabama Gulf Seafood on the menu.
Even if it’s your first time cooking seafood for a large group.
“If I was going to give a Thanksgiving recipe to someone for the first time, I would probably recommend a baked shrimp and sausage jambalaya,” Ficarino said. “It’s very simple, requires little prep time, feeds a lot of people—this jambalaya allows you to spend more time with family and friends.”
Need a place to start? Check out our recipes section for some great ideas to bring to your family gathering this Thanksgiving.