This recipe is a tried-and-true, and it never lets us down. And on nights when it’s almost too hot to think (my dear Floridian family, forgive me – this is our first heat wave of the season and my blood hasn’t thickened yet!) and LeeLee and I both came limping in later than usual, it is so embarrassingly easy to cobble together that it makes last-minute cooking a joy! It’s light enough to stomach on summer evenings, yet filling enough to not have us sneaking back into the fridge half an hour later. A win-win!
This gumbo is a longtime favorite – my mother has made it for the better part of at least three decades, maybe more. And it’s incredibly versatile – we’ve used vegetarian chik’n, seitan, “steak” strips, and no protein at all, and the final result is always tasty! Served atop a bed of rice, it’s a perfectly portioned meal.
As usual, we’ve got plenty left for lunches – at least two or three more servings! And the flavors always mingle beautifully after a day in the fridge. We can’t wait to dig in tomorrow!
:)