Oh, gumbo. My dear beloved gumbo. It’s always a taste of home!
I’ve had chik’n gumbo on my menu plan all week long, but up till tonight there was one component missing: Okra! Now, you can’t have gumbo without okra, so I knew our meal was on hold until I could procure it. Tonight, Harris Teeter came through for me (after Whole Foods, Safeway, and Trader Joe’s let me down throughout the week), and dinner was ON.
I used the recipe I’ve had in my arsenal for ages – the one my mama taught me when I was very young – and as usual, it didn’t let me down tonight. As LeeLee was running a bit late tonight, the gumbo had longer to cook than it usually does, and that only enhanced the flavors. So I’m sorry he got caught in traffic, but the gumbo was all the better for it (even if LeeLee’s blood pressure was not).
We each enjoyed two helpings over white rice and still have plenty for leftovers tomorrow! Without rice, it becomes a bit of a soup, but we’re fine with that too. There’s just nothing to dislike about this dish, after all!
:)