It has come to my attention that the art of Gumbo-making is an imperative skill down in Louisiana. Being a westerner, this was not common knowledge until the not-at-all-grumpy grumpy-salad held my attention for several hours explaining the difference between Cajun and Creole eats and their respective ingredients. It’s a good thing I asked before I made this, else a sort of Cajun/New Orleans hybrid would have been born, which just wouldn’t have done. I had no idea that New Orleans had red gumbo with a tomato and okra base, while Cajun is a brown gumbo with a roux base. I, who have never been to Louisiana, was not going to fly blind and make something that would be an insult of an homage to Tiana’s marvelous and mesmerizing cooking skills.
grumpy-salad also told me that gumbo is a leftovers meal. Take this recipe and run with it. There’s no one outline, hence all the *notes. You take what delicious items you have in your fridge and chuck em’ in. This recipe makes a whole lot of gumbo, be prepared to share with friends and neighbors. The recipe is under the cut.
- MJ & K