Just had chicken/seafood gumbo. My momma's family was from Abbeville, La....and they all cooked that GREAT Cajun/Creole food....I love to make gumbo....classic, original, old time gumbo....which involves standing over a stove, stirring a roux. This was not a problem when I was young, but now, it is diffiecul to stand and stir continously. I found gumbo in a jar that is the absolute closest thing I have come across to the gumbo we make from scratch. It is called Cajun Power and cuts way down on prep time and tastes great! There is a hint of vinegar....dont know why they put "vinegar flour" in it....if that was removed, it would be a dead ringer for mommas gumbo! It is good enough to give up making it from scratch! Pour the jar of sauce in a pot, add 2/4 a jar of water, add chicken, simmer for 45 minutes, ad okra, add shrimp....simmer 15 minutes after each addition...serve over rice.....WONDERFUL!! And I looked on the jar at the ingredients and see it is made/bottled in Abbeville, La!!!!!! |