Written by Jeromie Jackson Published on Thursday, 01 October 2009 16:02 Last updated on Saturday, 10 October 2009 17:51
I have always had a fetish for soups. One year I made it down to New Orleans for a conference. What I found there was food nirvana. It was dark, rich, roasted, slightly spicy- it was gold in a soup bowl. I was instantly hooked. A foodie by obsession, I went throughout N'awlins draining bowl after bowl of Gumbo. Chicken, Alligator, Rabbit, Crab, Crawfish, Shrimp, as long as the roux is nicely toasted I'll eat it all!
Finding good cajun food in San Diego is a feat to say the least. Bud's Louisiana Cafe is the only place in town to get good cajun grub. Personally, my favorite to cook is Turkey-Bone Gumbo. I use the turkey carcass to create stock, and away we go! Whenever possible I kick on some Zydeco music, let my 5-year old daughter help me prepare the ingredients, complete the roux, and then dance around together while the flavors combine to create something obviously heaven sent.
Last time I was in Baton Rouge I went with a friend to the local grocer and bought enough varieties of gumbo to last a normal individual about 2 years. Here are the two that were by far my favorite.
I'll post at some other time some of my favorite places in New Orleans to down a gallon or two of gumbo.
