The best bowl of gumbo I ever had was my first one. That’s the way it goes with me, more often than not. My first experience with anything that’s new and wonderful finds a special and permanent home in my heart. My first gumbo experience was at a seafood restaurant in north Texas…far, far away from the gulf coast, where seafood reigns supreme. I sat alone, outside, at a picnic table on a wooden deck, on a chilly, rainy autumn evening and I watched the cars as they sped down the wet street. That bowl of gumbo warmed my bones and lifted my soul. The aroma, steaming upward from the bowl, was a magical mixture of earthiness and briny sea. The flavor was complex and deep, yet comfortable like my favorite winter coat.
Gumbo is truly American, like Jazz, which is to say that it is the marriage of many cultures from around the world. Gumbo is influenced by African, French, Spanish, German and native American cuisines. Gumbo represents what America aspires to be. Find a seat and share your story with us. Everyone is welcome here.
3 thoughts on “Gumbo (Part I)”
LOL, Wish you didn’t jog my memory so much with what you cook. It has been probably 15 or more years since I last made gumbo. Had forgotten how much I like it. I have a recipe somewhere that I got from a restaurant in Greensboro NC. Yes it was the best gumbo I have ever had. When I have made it , not the same effect as that first bowl. Will have to look for the recipe tomorrow and compare it to yours.
Wow, this looks so tasty, even if my sense of smell is taken by a nasty cold I can almost smell it
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