I've made two other gumbos since the last post. One was an all-seafood gumbo which came out well. The second was a chicken and sausage. One thing I learned from the seafood gumbo recipe was that if it doesn't have okra that it's not gumbo. That is because okra in Senegalese is ngumbo, and so okra is a requirement. I'm OK with that. I've grown to like it.
My daughter found this recipe (http://www.foodandwine.com/recipes/senegalese-style-seafood-gumbo) in which the author found the roots of gumbo. No roux in this one. This uses something called palm oil, which is a brilliant red color. It's also all seafood. I liked it a lot although my taster was less enthusiastic. It didn't stop here from eating her fill however.
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