[Pelham]

I’ll cook a gumbo in his honor.

[gov_bean_ counter]

I might order some from Mary Mahoney’s Old French House, Biloxi, MS as well.

[wardaddy]

The roux to Gumbo is like the land to Scarlett

It’s everything

Dark dark and dark right up to the burn

Not too much oil but not nubby

Cast iron for sho!

There is no substitute

But I lie

In a hurry or just for creole or RBAR or any creole gravy ....or just to add more to the real nut

Savoie’s works damn good....just spoon it out

I am the gumbo cook from Hell....my WWII VET uncle held the title....but he’s 90

That and Paella

Or French style fish brothy soups like Boulliabaise...

I just don’t have time anymore