Scary, it really was almost a year ago that I last made gumbo. Tonight's was part of my research into roux for the next Honest Cuisine article. Did you know that the earliest known reference to roux (cooking flour in fat as a thickener, not the word) is from a mid-sixteenth century german cookbook? Anyway, this year was vastly superior to last year's. Probably because I was so anal about the roux (it being research and all), and because I actually had some good andouille and tasso to toss in. At least, I think it was good. I mean it tasted pretty damn good—smokey and spicy and all that. But it was from D'Artagnan, which is in New Jersey, not terribly close to any bayou that I know of. If any of you Louisiana natives (Chuck, Robert?) have ever tried this particular brand and have an opinion, I'd love to hear it.
Well, we have so much gumbo left over, we're going to try to see if we can get some people over tomorrow for an impromptu party to finish it off. So if you're in the neighborhood and have a hankerin' for some gumbo...
Posted on Jan 18, 2003 @ 08:47 PM
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