David’s Place Blog

I like gumbo, better than jambalaya. Jambalaya always sees to be dry. Maybe I haven’t has a good jambalaya. But gumbo I have.

Poppy Tooker’s Seafood Gumbo from Fine Cooking 2008. With crawfish and Maine crab.

Discovered something. You add the heat at the table, so anyone can have it, but we found that just a tiny bit of cayenne or Tabasco sauce is enough to make the flavor pop. I’m not used to subtle. Have to try it more often.

With collard greens, sorta sauteed with bacon and garlic and onions, then a lot of stock added and simmered covered for a while. The bacon was our local Garfield’s, very meaty. The greens were delicious. Served in a separate bowl.

Served the gumbo over white rice in our trusty soup plates. I did see a serving suggestion once using clear glass straight sided bowls. Looked great.

Tags: Cajun, Seafood

This entry was posted on November 2, 2009 at 11:04 pm and is filed under Dinner, Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.