Ooh, baby, it’s cold outside! In Texas that means it’s about 53 degrees, and a warm front is going to blow back from the Gulf tomorrow, kickin’ everything up to about 75. Hey, we take what winter we can get. Anyway, let’s dig out a deep pot and make some gumbo today.
Gumbo is, of course, that stew-like dish popular in South Louisiana and crummy restaurants across the country. Although it apparently originated in New Orleans, gumbo is most closely associated with the Cajuns of South Louisiana – like my mother from Catahoula and my dad from Cecilia. Those folks used to make gumbo that was thicker than Atchafalaya Basin swamp water. I don’t know how they did it – our good friend Dr. Michael DeBakey (from Lake Charles, La.) used to insist the secret to good, thick gumbo was okra. And he lived to be 99 years old and was pretty much always right, so who knows?
30 Days Out 