If this cool snap has done nothing else, it has certainly lifted our spirits from the doldrums of the summer. I went to the grocers this morning, and ran into three people who were making preparations to make a gumbo. Which is exactly what I was doing.
When the weather gets cool, folks all over Louisiana get a twitch, a compulsion, to make gumbo. I have a small whole fryer and four leg quarters in the pot, along with a stick of butter, four bullion cubes, with salt and pepper, starting to make the stock I'll need. I have cut up three pounds of good sausage and have chopped onion, bell pepper, and celery to add to the mix.
When the chicken gets fall-off-the-bone tender, I'll dredge it from the pot and set it aside to cool. After lunch, I'll gather my implements and make a big roux. After the gumbo is assembled, I'll let it cool and put it in the fridge. I have called some friends, and after church tomorrow, I'll put it back on the stove to heat, and make a pot of rice.
The basic recipe is here.
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