Emily Dickinson--ED Random Epigraph Generator

[David Casseres]

Tonight I made okra gumbo, which requires no roux.  The okra slime does the
job.

The word gumbo comes from a West African word meaning "okra."  In addition
to okra, I used the traditional Creole "gumbo base": onions, green pepper,
and celery.  And for meat, I used andouille sausage made in California by
German-Americans, and Pacific oysters and shrimp, and chicken.

Don't know if it would be considered authentic in New Orleans, but it's
good.

On 1/26/07, David Morris <fqmorris at gmail.com> wrote:
>
> http://www.gumbopages.com/food/ingred.html
>
> Both the rich, complex Creole cuisine of New Orleans and the homey,
> country-style Cajun cuisine of Acadiana (French Louisiana) rely
> heavily on many ingredients that are made and grown locally.
> Substitutions can be made for some, but if you're going for anything
> like the real thing, try to get authentic ingredients. But first, as
> my (and everyone's) grandmother says ... "First ya make a roux."
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