The Rev. David Storment, right, and wife Susanne have received a grand Neshoba County welcome since the couple moved to Philadelphia. David is the new minister at The First Presbyterian Church.
The Rev. David Storment, right, and wife Susanne have received a grand Neshoba County welcome since the couple moved to Philadelphia. David is the new minister at The First Presbyterian Church.
David Storment has had several big changes in his life lately. He and his wife Susanne got married a little over a year ago, and they recently relocated to Philadelphia. After being in Leakesville for almost 16 years, he recieveed a call to be the minister at The First Presbyterian Church of Philadelphia.

Storment studied at Belhaven University and then later went on to get his Master of Divinity from Reformed Theological Seminary in Jackson. 

From his days in the youth choir in Jackson, to delivering a sermon each Sunday, it is evident that sharing the Gospel and being involved in ministry is very much a passion of his. And when his gifts in the pulpit are complimented, he very quickly gives all the glory to God.

He is teaching through the books of the Bible chronologically on Sunday evenings this year in an effort to draw lessons from each one and at the end of the year be able to tie everything together from Genesis to Revelation.

Even though he hasn’t always been a minister, it’s easy to see that his desire to help others was always present. Storment was in the military in active duty for eleven years. He began in the Air Force and went to Surgical Tech School in his time there. He was later a surgical assistant in both neurosurgery and cardiovascular surgery.

After that, he came back to Mississippi and joined the Air Guard. During that time, he got his wings, flew with the Air National Guard, and was a flight medic. He actually helped move hundreds and hundreds of patients over to the U.S. from Germany in preparation for the start of the Gulf War. 

Storment has six children, four children-in-law, and one brand new grandchild that was just born this past December. All four of his kids who are married live scattered around various parts of Mississippi, while the youngest two are still in school.

Growing up in south Jackson with one grandfather owning a gas station in town, and the other grandfather being a rural farmer, Storment says he got the best of both city and country. His step-father was a Cajun chef who was originally from Louisiana, and he says he learned several things about cooking from him.

Storment says that his favorite Cajun meal is probably gumbo, and his step-dad even taught him an easy “shortcut” to make an amazing rue in the microwave. His must-haves in a gumbo are chicken and sausage. Overall, his cooking is mainly savory, and he leaves most of the baking to Susanne.

“Susanne and I have been here just a short period of time, and we love it here,” said  Storment.

David and Susanne have received a grand Neshoba County welcome. He mentioned that in their short time here, they have been able to stay at a Fair cabin on Founder’s Square, experience Trick-or-Treating on Poplar, and see the Christmas parade and have enjoyed every bit of it.

Cajun Lumberjack Breakfast

Brown 1 lb of sausage in a large deep skillet.

If you use a stainless steel pan, be sure to put a little water in after browning and scrap up the brine with a spatula for added flavor. The sausage should be crumble like hamburger meat prepared for spaghetti. I like Jimmy Dean’s Regular or Williams Country Sausage or Tennessee Brand. If you want to short cut it, buy and prepare the premade patties, 8 to 10 patties and mince with your spatula. In a separate pot of boiling water add two cups of rice. I like Jasmine rice for this recipe. Instant rice is fine too, just follow the directions on the package. Add the prepared rice to the sausage in the skillet. Add to taste about 1/8 cup of Basil and about 3 Tbs. of Marjoram. Mix well. In a separate 9” skillet, fry (four at a time) 8 to 10 large eggs. Make sure they are well done. Dump the eggs on top of the rice mixture and chop into the mix with your spatula. Mix well. Serve with crushed red pepper if you like it a little hot.


I prepare my roux in a microwave. I was an unbeliever of such methods until my Step-father, a French speaking genuine Cajun showed me it could be done. A word of Caution though. The Roux is very hot, hotter than boiling water. It must be handled carefully. Use caution when you stir the roux. Just putting a room temp spoon in can cause it to flash up and cause burns. Make sure you use a dry, room temp spoon to reduce that risk. You will need to use a good Pyrex measuring cup to cook in. Make sure the one you use has never been dropped, chipped, or exposed to a rapid change of temperature. It could shatter and cause severe burns. You will need to use a large Pyrex measuring cup, no smaller than 6 cups. 8 to 10 cup Pyrex measuring cups are best. Add equal portions of vegetable oil and plain flour, but do not exceed the half way mark on the Pyrex dish. (E.G., if using the 8 cup Pyrex, combine 2 cups of flour with to cups of oil.) Stir the mixture until it is smooth and no dry portions. Place in the microwave and initially heat for 5 to 6 minutes. Remove from the microwave with a good oven mitt and place on a heat resistant surface. Stir gently and put back into the microwave and heat again, this time for 4 to 5 minutes. Repeat the process decreasing the time until you are heating the mixture for one minute intervals. The roux should darken slowly to a brown or chocolate color. Don’t over cook the mixture, it can burn and is worthless then. Take into consideration that the mixture continues to cook in the Pyrex dish even after you remove it from the microwave the last time. It is good to keep stirring periodically. Let the roux cool for an hour or so before using. It is best to let it cool over night. This allows the oil to separate from the roux so you can pour off the oil before adding to the water for your gumbo. It can keep in the refrigerator for a while in a mason jar, but make sure to keep oil on the top while stored. ---  For the gumbo, decide on either Chicken and Sausage (use pure pork like Conecuh brand), or some kind of Seafood. If you choose Chicken and Sausage, you can use a whole cut up chicken, or deboned a chicken breast alone, or a mix. True Cajun’s use the organs too! You need to sauté one medium onion diced and a few cloves of roasted garlic minced in a large Dutch oven, 10 to 12 quarts. Add water to about the half-way mark of the Dutch oven and bring to a boil. Slowly add the roux, stirring as you do. Allow the roux to dissolve completely in the water. Add more roux until the gumbo arrives at the consistency you like. I like a thick gumbo, almost gravy like, but most folks like it a bit thinner. When you have the gumbo at the consistency you like, add the chicken and pre-cooked sausage. I prepare mine in the oven, but sometimes it’s nice to add in grilled sausage, sliced into quarter inch slices. After bringing the gumbo to a boil, let it simmer for about a half hour. I do not put peppers or okra in my chicken gumbo, but I do put them in my seafood gumbo. Season well with Tony Cacherie’s or similar Cajun Seasoning. Don’t forget the file’.  For Seafood Gumbo, prepare the same as above, just add two cans of mild Rotel (and bell peppers if you like them). Add the Okra last of all so it does not get cooked to pieces. Choose the Seafood you want to use, just Shrimp, or Shrimp with any combination of the following: Crawfish meat, Crab meat, Scallops, Red Snapper, Oysters etc. I prepare my shrimp separately with crab boil, and drain the seasoning off. I prepare the fish in the oven with Cajun seasoning and crumble it into the gumbo. The rest I just cook in the gumbo, boiling then simmering for a half hour. Again, don’t forget the file’. I like to serve the gumbo in a broad bowl, add a large scoop of rice in the middle and top with chopped green onions.  Bon Appetit!

Red Beans and Rice

Preheat your oven to 425 degrees. Heat a large sliced ham, bone in, for about 20 minutes. Remove from the oven, cut into cubes and set aside in a bowl. Also cook in the oven about 3 or 4 links of pure pork sausage (again, I prefer Conecuh, grilled if possible). Cook until the rind splits, cut into ¼ inch slices, put in a bowl and set aside. Fry about 6 slices of bacon in a large, deep skillet. Remove the bacon, crumble and set aside. Sauté one large purple onion and a few cloves of garlic in the bacon drippings. Add two cans of mild Rotel tomatoes. I use canned beans, but I drain them in a sieve and rinse them well in hot water. Open, drain and rinse two cans of Light Red Beans, two cans of Dark Red Beans, and two cans of Pinto Beans, or Black Beans or one of each. Add in the ham and sausage, cover the mixture with water and heat to boiling, then reduce the heat and simmer for 40 minutes to an hour. During the simmering process, add in your seasoning. I use Basil, Marjoram, Rosemary, and file’. I reserve Tony Cacheries for adding in at the table so those who are sensitive to spicy foods can still enjoy the R,B&R. I like to add color to my fare, so I chop up red, yellow and orange bell peppers, adding some into the simmer, and reserving some for garnishment. I serve the Dish over prepared rice (again, I prefer Jasmine rice for its flavor) and garish with chopped green onions and colored peppers. Don’t forget to have the Tony’s, Crushed Red Peppers and Louisiana or Crystal Hot Sauce for the Spice lovers.

Christmas Corn or Curry Corn

In a medium large skillet, sauté a medium yellow onion in about 3 or 4 Tbs of avocado or vegetable oil. Add two or three cans of vacuum packed corn or Mexican corn (otherwise, drained corn). Heat thoroughly, stirring often. Season with at least two Tbs of Basil and at least three Tbs of yellow medium curry, and ¼ cup of sugar. Stir well and simmer, adding a little water if needed to keep from drying out. Remove from heat and keep covered until you serve it. It gets cool quick. It was a favorite of  a chef friend of mine at Christmas time.