Kenneth Richardson is a native of Chattanooga but has a lot of family in Louisiana, so when it came time for college, he enrolled in Delgado Community College in New Orleans. After a couple of years there, he transferred to Louisiana State University, where he received an associate's degree in nutrition and food science. Following graduation, he settled in Metairie, Louisiana.
With that background in Cajun country, plus a love of cooking instilled in him through his family - he credits his grandmother and his cousin, "Mrs. Dee," for teaching him the basics of Cajun cooking - he opened Succotash, a restaurant along Highway 41 in Guild, Tennessee, in Marion County, in June 2020.
Q: When did you first realize a love of cooking?
A: I was 8 years old and made succotash. It was the first dish I ever made by myself. My grandmother and cousin taught me the correct way to make it. It's one of those moments I'll always treasure about my early culinary experience.
Q: What was your first restaurant job?
A: It was at my uncle's restaurant in Texas. That's when I first realized my love for cooking.
Q: What were some of the important lessons you learned at his restaurant?
A: They taught me how to put love in the food we make every day, especially the etouffee.
Q: You're rather off the beaten path. How's business been?
A: We've had great response. A lot of our business is from Chattanooga.
Q: Whom do you consider your mentor?
A: Miguel Morales and Miguel DeJesus at 1885 [in St. Elmo]. Without their guidance I wouldn't be where I am today.
Q: Why open your restaurant in a small town like Guild? How did that come about?
A: My wife and I purchased property in Guild at the beginning of the pandemic, and I knew I could positively impact my community by opening a restaurant. The response has been outstanding.
IF YOU GO
* Where: Succotash, 11098 Highway 41, Guild, Tenn. * Hours: 10 a.m.-8 p.m. Tuesday-Saturday, 10 a.m.-6 p.m. Sunday (all times Central). * Signature dishes: Etouffee, jambalaya, individual Cajun boils * Entree price range: $8-$22 * Phone: 423-206-2875 * Website: succotashcajuncuisine.com
Q: I assume you serve both Cajun and Creole at Succotash?
A: It's mostly Cajun. We have a lot of authentic Cajun dishes, like our etouffee, red beans and rice, and jambalaya. We also have po' boys, Cajun pasta, blackened Cajun catfish and seafood gumbo. And we have Cajun seafood boils, too, that we serve individually.
Q: What food is your guilty pleasure?
A: I love a loaded chili dog.
Q: What's your favorite spice to use in Cajun dishes?
A: Smoked paprika. When learning the difference between Cajun and Creole etouffee, I realized that I will forever love smoked paprika. I use it a lot in my dishes at Succotash.
Q: What's the difference between Creole and Cajun etouffee?
A: Creole is more tomato-based. They both have tomatoes, but Cajun is creamier; Creole is all tomatoes, spices and herbs.
Q: What's your favorite dish on the menu at Succotash?
A: Etouffee, without question.
Staff photo by Troy Stolt / Chef Kenneth Richardson says etouffee is his favorite dish on the menu at Succotash, a Cajun restaurant in Guild, Tenn.
Cajun Shrimp Etouffee
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup (1 stick) butter
1 1/2 cups diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 large garlic cloves, minced
1 (8-ounce) jar clam juice
1 (14-ounce) can diced tomatoes, undrained
1 1/2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon Tabasco sauce
2 pounds shrimp or crawfish, peeled and deveined
Cooked white rice, for serving
To make a dark roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously. Be sure to stir all the way up to the edges of the pot. You don't want any of the mixture to stay in one spot for too long.
In a large pot, melt 1/2 cup butter, then add onions, green pepper and celery; continue cooking until vegetables are translucent. Add garlic, and cook 30 seconds.
Add clam juice, tomatoes, Cajun seasoning, smoked paprika, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme and Tabasco. Bring to a boil, and simmer 15 minutes. Add roux, stirring and cooking down until etouffee has a thick consistency. Add shrimp, and serve over rice with additional hot sauce, if desired.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.