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!
:)
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