Originally Posted by
Mike
I do NOT want a Gumbo recipe from the New York Times.
I want a Gumbo recipe from an old woman named Mawmaw Thibodeaux-Landry, who can bare-knuckle box an alligator while reciting the Holy Rosary in Cajun French.
(shamelessly stolen from elsewhere)
Ah---but be careful of who you may unfairly malign.
First, I'm not certain that the lovely Mammaw Thidobeaux-Landry has any claim to gumbo fame---but she is an interesting character:
(Mammaw is on the right)
As to recipes for gumbo from the NYT----I have a total of nine gumbo recipes, four of which have been taken from the Times. Of those four, two are from Paul Prudhomme and one each from Matt and Ted Lee and Jacques Pepin.
I will rely on their credentials and consider their inclusion in the NYT of no demeaning consequence
If truly in search of a recipe for real creole gumbo---just let me know and I promise not to tell you where it came from
After note: Getting serious for a moment---gumbo is one of those great comfort foods that can accommodate most anything in the refrigerator or on the shelf. As long as you have the basics the rest is just "toppings"
Last edited by Dave Grubb; 08-07-2022 at 02:31 PM.
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