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!
Yum.
I am hungry. Feed me.