National Gumbo Day

Happy National Gumbo Day! I have wanted to make gumbo for a very long time. I never ate nor made gumbo so I was not sure what would make it authentic. I found different recipes but decided to go with this one: Mrs. Mooney’s Secret Gumbo. I know the recipes says that there is no substitution forĀ andouille sausage but I have never heard of it and do not know if I can find it around here so I … substituted it. I chose the sausage that came closest to andouille (according to some Dutch sites). I started off with cutting the vegetables and making the roux. When I thought the roux was perfect, I double checked the recipe to see what colour it was supposed to be. It was caramel coloured and should be. To be sure I didn’t burn it, I tasted it and it was delicious. I wanted to eat just that: it was nutty, creamy and amazing. I followed the recipe and let it simmer for about 4 hours.

Mrs. Mooney's Secret Gumbo

It’s a little bit more liquid than it’s supposed to but it’s really good. It is so packed with flavour, it’s amazing. Instead of serving it with rice, I served it with Turkish bread because we still had that and I didn’t want to let it go to waste. I just love dunking bread in stew. It goes very well together. The best thing is: even though the chicken had been “cooking” for over 4 hours, it was still so tender and juicy. It’s spicy but not overpowering, it salty but not too salty and it has all of these complex flavours which go so well together. If you have ever had authentic gumbo, please let me know if this is what it should taste like because this is definitely what I imagine it would taste like.

This recipe is ideal for fall and winter and I would definitely recommend this.

Please share your experiences with this recipe in a comment down below and don’t forget to come back tomorrow because that’s Yorkshire Pudding Day!

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