Being a native of Louisiana, gumbo is an essential part of football season and the fall. When the weather gets cool, the gumbo pot comes out and stays out pretty regularly until spring time. I often make a big pot and have our Sunday School class over after church. During December, I make both a chicken and sausage gumbo and a seafood gumbo and we have friends around the table. We also throw the leftover turkey from Thanksgiving in a gumbo pot.
Now here is an area of agreement! I, too, am a native of Louisiana, New Orleans, in fact. And if you want to get a huge argument started, talk about adding tomatoes to your Gumbo. Which is something a lot of people in New Orleans but it is anathema to the cajun people in south Louisiana. Lol, you think America is divided? Wait until you see the divisions that emerge when you talk Gumbo.
I also do not include tomatoes. But really, when it comes down to it, Gumbo is what you make it. All that is really "the rule" is the roux. And usually, the darker , the better.
One quibble though...chicken thighs, or any dark meat from chicken, or turkey, is better in gumbo than white meat. And if you really want a rich Gumbo...use duck.
Happy Thanksgiving, Erick, with whom I never agree on anything political. But vive la difference!
Yum. My recipe is similar, but for two things: First, I use chicken thighs instead of breasts. Second, I fry off both the chicken and the sausage in the oil prior to making the roux. Happy Thanksgiving to you and yours, Erick!
Now here is an area of agreement! I, too, am a native of Louisiana, New Orleans, in fact. And if you want to get a huge argument started, talk about adding tomatoes to your Gumbo. Which is something a lot of people in New Orleans but it is anathema to the cajun people in south Louisiana. Lol, you think America is divided? Wait until you see the divisions that emerge when you talk Gumbo.
I also do not include tomatoes. But really, when it comes down to it, Gumbo is what you make it. All that is really "the rule" is the roux. And usually, the darker , the better.
One quibble though...chicken thighs, or any dark meat from chicken, or turkey, is better in gumbo than white meat. And if you really want a rich Gumbo...use duck.
Happy Thanksgiving, Erick, with whom I never agree on anything political. But vive la difference!
Dee-lish! Thank you, sir.
Yum. My recipe is similar, but for two things: First, I use chicken thighs instead of breasts. Second, I fry off both the chicken and the sausage in the oil prior to making the roux. Happy Thanksgiving to you and yours, Erick!