In honor of Mardi Gras, I figured I should go for one of their dishes for this week (on a side note, my heater is back to working!). Thanks to my wonderful friend Kim giving me Savoie’s Real Cajun! Old Fashioned Roux for Christmas, I had both that key ingredient and a recipe on the bottle (New Orleans grabbed my heart when I went there for the first time last November, so Kim had put together the perfect Christmas present for me. In addition to the roux, Kim gave me a cookbook, cajun rice, and Zatarain’s Creole Seasoning. Simply put, she is amazing).
Here is the recipe:
Having no access to tasso, I left it out and then added okra instead. Plus, some hot sauce was another addition. Zatarain’s Creole Seasoning was added as well as some Tony Chachere’s Creole Seasoning (Andrew, another great friend, mentions Tony’s often, so I figured using a little of both would cover all bases.)
The outcome = tasty! With my only having gumbo, I am not sure if my final product matches the taste of gumbo, but regardless, I definitely enjoyed, and the recipe is going into my notebook.