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A Meal Aboard the Edmund Fitzgerald: Chicken Paprikash Recipe

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Few shipwrecks have captured the imagination and sorrow of a nation quite like the Edmund Fitzgerald. A mighty freighter that once ruled the Great Lakes, she met her tragic fate on November 10, 1975, swallowed by the frigid depths of Lake Superior. Immortalized in song by Gordon Lightfoot, the story of the Fitzgerald remains a haunting reminder of the power of nature and the courage of those who sailed the Great Lakes.

While much has been written about the ship’s demise, we often overlook the lives of the crew—the men who worked, laughed, and shared meals together in the warmth of the galley. One of those men was Steward George Yaworski, who cooked aboard the Fitzgerald during the 1973 and 1974 seasons. His hearty Chicken Paprikash was a staple in the ship’s kitchen, offering warmth and comfort against the cold winds of Superior. Today, we’ll explore the legacy of the Edmund Fitzgerald, the fateful night of its sinking, and a taste of the past from the ship’s very own galley.

The Edmund Fitzgerald: The Pride of the Great Lakes

Launched in 1958, the SS Edmund Fitzgerald was a marvel of engineering. At 729 feet long and capable of carrying over 26,000 tons of iron ore, she was the largest freighter to ever sail the Great Lakes at the time. Owned by Northwestern Mutual Life Insurance Company and operated by Oglebay Norton Company, the Fitzgerald quickly earned a reputation as one of the most reliable and efficient ships on the lakes.

Her speed and size made her a favorite among captains and crew alike. She was also beloved by Great Lakes enthusiasts, often drawing crowds as she passed through Detroit, Sault Ste. Marie, and Duluth. Nicknamed the Pride of the American Flag, she was a symbol of industrial might and the hardworking spirit of the men who sailed her.

The Legacy of the Ship

Beyond her impressive size and speed, the Edmund Fitzgerald became famous for her crew camaraderie and excellent food. Unlike some freighters where meals were simple and repetitive, the Fitzgerald’s galley was known for serving high-quality meals. Crew members often spoke highly of the ship’s steward, George Yaworski, who had spent 15 years cooking aboard Great Lakes freighters.

Yaworski’s meals were more than just sustenance—they were a taste of home for men who spent weeks at a time on the water. From hearty stews to roasted meats, he ensured that the Fitzgerald’s galley was a place of warmth and comfort. One of the most popular meals aboard was his Chicken Paprikash, a rich and flavorful dish that became a staple for many crew members.

But as history would show, no ship is invincible—not even the Edmund Fitzgerald.

The Fateful Night of November 10, 1975

On November 9, 1975, the Edmund Fitzgerald set sail from Superior, Wisconsin, carrying 26,116 tons of taconite pellets bound for Detroit. Captain Ernest McSorley, a seasoned sailor with decades of experience, knew that a storm was brewing. But storms were nothing new on the Great Lakes, and McSorley believed the Fitzgerald could handle the coming squall.

By the afternoon of November 10, the storm had become a full-blown gale, with hurricane-force winds and waves towering over 35 feet. Snow reduced visibility to nearly nothing. The Fitzgerald, battered by the storm, began to report damage—railings torn away, water leaking in, and radar malfunctioning.

At 7:10 PM, the last radio transmission was heard from McSorley:

“We are holding our own.”

Moments later, the Edmund Fitzgerald vanished from radar. No distress call. No final SOS. She simply disappeared into the depths.

The wreck was found days later, 530 feet below the surface, split into two massive sections. All 29 crew members perished. To this day, no one knows the exact cause of the sinking—whether it was structural failure, rogue waves, or an unseen shoal.

Today, the Great Lakes Shipwreck Museum at Whitefish Point tolls 29 bells each year—one for each soul lost—to ensure the memory of the Fitzgerald’s crew is never forgotten.

The Origin of This Recipe & the Cook Behind It

Among those who once sailed the Fitzgerald was Steward George Yaworski, a dedicated cook who worked aboard the ship in 1973 and 1974. With 15 years of experience cooking on Great Lakes freighters, Yaworski ensured the crew had delicious, home-cooked meals to keep their spirits high.

His Chicken Paprikash was a favorite among the crew—a warm, comforting dish with tender chicken simmered in a rich, paprika-infused sauce. The recipe was later preserved in Ships of the Great Lakes Cookbook by Paula K. McKenna, ensuring that a small part of the Fitzgerald’s history lives on.

You can pick up the cookbook here!

The Edmund Fitzgerald’s 1974 Chicken Paprikash

Chicken Paprikash

Chicken Paprikash is a traditional Hungarian-inspired dish that became a favorite among sailors on the Great Lakes freighters, including the Edmund Fitzgerald. This comforting meal features tender chicken thighs simmered in a rich, paprika-infused sauce, complemented by onions, green peppers, and a creamy tomato base. It was a go-to dish for Steward George Yaworski, who cooked aboard the Fitzgerald in 1973 and 1974, providing warmth and nourishment to the hard-working crew.
Prep Time 15 minutes
Cook Time 1 hour

Ingredients
  

  • 4 chicken thighs
  • ½ cup flour
  • ½ tablespoon seasoning salt
  • ½ green pepper diced
  • ¼ pound onions about 1 small onion, diced
  • ½ cup chicken stock
  • 1 tablespoon paprika
  • 1 ounce 2 tablespoons tomato paste
  • ½ cup sour cream

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Mix flour and seasoning salt thoroughly. Dredge chicken thighs in the flour mixture and place in a roasting pan.
  • Sprinkle diced green pepper and onion over the chicken. Bake for 30 minutes.
  • In a bowl, mix together chicken stock, paprika, tomato paste, and sour cream.
  • Pour the mixture over the baked chicken. Cover the pan tightly with aluminum foil and bake for another 30 minutes.
  • Serve hot, preferably with buttered egg noodles or crusty bread, just as the Fitzgerald’s crew might have enjoyed it.

Notes

  • Smoked Paprika: Traditional sweet paprika works well, but smoked paprika adds a richer, deeper flavor to the sauce. If you like a bit of heat, try Hungarian hot paprika for an extra kick.
 
  • Let the Sauce Thicken Naturally: The sour cream and tomato paste help create a creamy, slightly tangy sauce. If the sauce seems too thin, let it simmer for a few extra minutes after baking to thicken.
 
  • Best Served with Buttered Egg Noodles or Dumplings: While this dish is delicious on its own, buttered egg noodles, dumplings (like spaetzle), or crusty bread are perfect for soaking up the flavorful sauce, just as the sailors would have enjoyed aboard the Fitzgerald.