Winnie Griggs

Hello everyone, Winnie Griggs here. A few weeks ago hubby’s family held their annual family reunion. It’s always such fun to see everyone, to note the changes that have taken place in the family – marriages, births, graduations and, sadly deaths. There are family tree documents to be updated, mementos and photos to look at and stories to share. And of course there are the oodles and oodles of yummy food dishes to partake of.

Which brings me to the subject of today’s post. I was wondering about the history of potluck events and so did a little research and thought I’d share the results with all of you.

A Brief History

It turns out the term “potluck” has been in use for centuries. Its earliest known usage dates back to the 16th century. In his play *”Unfortunate Traveler”, English playwright Thomas Nash used “pot-lucke” to refer to an impromptu meal, where a guest would take whatever food was available in the pot—which is where the “luck” came in. 🙂

While early references to potluck seem to suggest folks shared whatever food was on hand, the idea evolved over time, particularly in the U.S. It came to mean a coordinated event where each attendee contributes a dish of their choosing. In fact, the concept of gatherings where meals are shared has deep roots in American culture. Early on, pioneers and settlers were often isolated, and community gatherings were a way to pool resources and support one another. In most of the 19th century, potlucks were commonly associated with church socials and community events, especially in rural areas.

The potluck as we know it today became popular in the 20th century, particularly in regions with strong agricultural roots. The economic realities of the Great Depression and war years reinforced the importance of thrift and resourcefulness, and potlucks offered an affordable way for communities to come together. Families would often prepare large, shareable dishes like casseroles or Jell-O salads, foods that became iconic at mid-century potlucks.

Today, while potlucks still carry that practical, communal spirit, they’ve also become more personalized, with people bringing signature dishes or experimenting with new trends like favorite soups, vegan, or gluten-free.

Trivia and Stats

• Classic potluck favorites include casseroles, pasta salads, baked beans, deviled eggs, and Jello salads.
• Interestingly, a 2019 survey found that 46% of potluck attendees brought some form of baked dish (such as lasagna or baked ziti), while about 23% brought desserts, especially cookies and pies.
• Modern potlucks often have themes, ranging from international cuisine to comfort food to breakfast for dinner potlucks. Themes can help add an extra layer of fun and creativity, inspiring people to try new dishes.
• Did you know the world’s largest potluck was held in Grand Forks, North Dakota, in 2008? It involved over 8,000 people bringing dishes, making it a major event! The diversity of dishes at this gathering set a world record.
• Workplace potlucks are especially popular, as they allow colleagues to bond over food. A survey found that 67% of American workers have participated in at least one office potluck, and about 85% of them said it helped boost team morale.
• Potlucks are most common around the holidays, with approximately 76% of respondents saying they attend at least one potluck during the Thanksgiving to Christmas season. The Fourth of July and Easter are also popular potluck holidays.
• While the heart of potlucks lies in homemade dishes, many attendees admit to taking shortcuts. About 35% of potluck participants say they’ve brought a store-bought dish at least once!
• With an increase in dietary restrictions, potluck hosts are becoming more mindful. A study revealed that 52% of potluck hosts now request attendees label their dishes to indicate whether they are vegetarian, gluten-free, or contain common allergens like nuts.

At their core, potlucks are about more than just food—they’re about building connections, creating shared experiences, and encouraging everyone to contribute something meaningful. In our fast-paced, technology-driven world, there’s something nostalgic and heartwarming about gathering around a table of home-cooked (or at least thoughtfully selected) dishes.

So how do you feel about potlucks? Do you enjoy them? Is there a favorite dish you like to bring when you go to one? Leave a comment to be entered in a drawing for your choice of any of my books.

Oh, and here is the recipe I promised you – it’s the dish I brought to this year’s reunion.

I created this recipe by combining my favorite parts of a couple I found in magazines and adding my own touches to it.

Spanish Rice with Shrimp and Sausage

(This recipe serves 12 – all items can be halved if you want to prepare a smaller batch)

Ingredients

• 16 ounces Shrimp
• 2 tablespoon Olive Oil
• 2 lb Smoked Sausage (I substitute Andouille)
• 12 ounce package of Yellow Rice
• 1 cup diced Red Onion
• 14.5 ounces Diced Tomatoes
• 10 ounces Diced Tomatoes with Green Chilies
• 0.5 cup Chicken Broth
• 1 small stalk celery, finely chopped
• 2 cup Frozen Peas
• (optional) Additional Chopped Green Chilies or Jalepenos to taste

Instructions

• Cook the Rice according to the package directions.
• While rice is cooking, spray cooking spray over a large non-stick skillet; heat skillet over medium-high heat. Add Sausage Red Onion and celery. Cook and stir until sausage is cooked through and onion becomes translucent (about 5 to 7 minutes).
• Stir in both cans of Tomatoes and the Broth. Bring contents to a boil then lower the heat. Simmer, uncovered for about 10 minutes.
• Add in the Shrimp, Peas, (and optional Green Chile Peppers if desired). Cook, continuing to stir until the shrimp is pink and opaque (about 5-8 minutes). Season with Salt and Pepper to taste.
• Combine contents of the skillet together with cooked Rice and serve.

Note: This recipe can be made the day before and then heated before serving