Carolyn L. Perkins
"This is a recipe that I'd forgetten, given to me by my great grandmother. She would always make the girls help out in the kitchen, and would lend us her pearls of wisdom for cooking. I use to prepare it all the time, especially during family gatherings...its not hard and its gives creole gumbo a whole new taste, by simply exchanging White Navy beans to make your roux, instead of flour. All the other ingredients are the same for creole gumbo, seafood, smoke meats, okra, etc. I know you will love it. It does take time to prepare, but it's worth it. Freezes for upto six months if need be."