We’re counting ourselves lucky to be spending the winter here in California where temperatures are quite mild. Having said that, the last few days have seen a drop with really chilly mornings and evenings. When the weather gets nippy, there’s nothing better than a warming bowl of stew and that’s exactly why I made a large pot of gumbo last evening.
We had our first taste of gumbo on our trip through the southern states last year, in New Orleans to be specific. Since then, it’s been on my list of must try recipes. It took living in the US to find all the right ingredients to make this dish and am happy I tried it out. After last evening, gumbo is now officially on our must-have-often list of recipes.
Made using the holy trinity of southern cooking – pepper, onion and celery along with a roux from flour and oil, this dish is perfect for this time of the year.
