I made this for New Year Day and used the largest pot I have [my turkey brining pot] and followed the recipe almost to the letter with a few riffs.Was under added pressure to produce in that my Father in Law is from Mississippi and over half of my wife's extended family are from Louisiana.Was some head scratching when it was decide the guy from Pennsylvania[ME] was in charge of Gumbo.After extensive research I chose this recipe a fateful choice because it was a TOUCHDOWN!The only significant adjustment worth noting was I used Portuguese Sausage mainly because the price of andouille in absolute terms cost more than the Snow Crab legs[happened to be on sale].Don't know why andouille cost so much in Los Angeles.Also added finely chopped carrots;as said before mostly minor riffs;poached my chicken in broth,etc
The Roux was critical all my Southern "Cousins" were amazed and let me know if the Roux is wrong color it's wrong :-0 but it was beyond even my inflated opion of my skills,like you my mother was such a talented cook.
Chef thank you very much for sharing your family recipe more like a family treasure..
Warmest Regards "Brother Hungry"
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I made this for New Year Day and used the largest pot I have [my turkey brining pot] and...