Southwestern Crawfish, Shrimp, & GritsBy email@example.comA Southwestern adaptation to a Southern classic.Sausage and Shrimp SpaghettiBy reneejeWonderfulRenee’s Special Salmon MealBy reneejeTastyMy Family’s GumboBy Kim Robinson “Every person’s life is like a pot of gumbo, you get out what you put in.” Helen Broussard
Gumbo is a popular Louisiana dish, a kind of soup. There must be a million variations on how to make it. Every person who makes it thinks theirs is better than the next. I have seen people arguing over what is the best way to make this dish. Just like life, everyone has some input on what would make the next person’s life better. Some people want more sausage, more shrimp, or no shrimp. Some want crab or oysters. Some prefer more spice, more file’ (feelay).
One thing they all have in common is a Roux (Roo). Roux is the gravy base and the foundation of this dish. It gives the soup its flavor and is what makes you get that second bowl. Everyone has a Roux in their life. Someone who influenced every step they took, and gave their life direction. Mother was my Roux.
In order to see into this incredible woman, you have to know what came before and what came after. That is where we go in The Roux in the Gumbo novel.
Let’s go, it is going to be an adventure.
Laissez les Bon Temps Rouler
(Let the Good Times Roll)