Gumbo

So, the gumbo is made.

I got the recipe straight from Louisiana, but due to some technical difficulties, I wasn’t able to follow it exactly: No filé is available here in Germany, and I wasn’t able to get some of the seasoned ham that was suggested (tasso).

That said, I hope the improvised recipe works. I used local sausage (0.95 kilo instead of 2 pounds), chicken breast, some chicken legs, and the required vegetables-although I made two different batches since two of my guests have allergies to green pepper or garlic.

I will boil it again tomorrow and then thicken it up.

Now, I must admit, I have taken a small sample of it, and so far, it tastes pretty darned good.

Yum!