Gumbo is one of the most popular and captivating dishes in all of South Louisiana cuisine. What the natives know that others don’t is that there is no one way to make a Gumbo, even while they argue that their way is the only way. The origins of Gumbo go deep into the South Louisiana cultural roots and the variations are as diverse as the culture itself. Usually, it’s a roux based soup-like concoction centered around a protein, either seafood or meat and served over rice, but all of that is variable. Maybe no roux, maybe no meat or seafood, maybe thick, maybe thin…the possibilities are endless. Here’s a look at Sweet Daddy D’s Shrimp and Okra Gumbo, a no-angst approach to a traditional seafood-based Gumbo that’s easier to make than it may appear.
Mirlitons-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana, commonly finds there way to the dinner table and restaurant menus, particularity in the fall. My favorite is this Sweet Daddy D’s Mirliton and Crab Bisque. The mirliton’s mild flavor is a perfect companion for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamom. Great as an appetizer or the main course, served with crisp french bread and a green salad. Let’s take a look at this no-angst recipe.