Two Recipes for Gumbo - Chicken, Seafood
At the risk of becoming embroiled in a "holy war", we have decided to present two gumbo recipes for addition to everyone's list of personal favorites. The definition of perfect gumbo is as varied as the number of people you choose to ask. Everything from the ingredients to the thickening agent (okra or file powder) is up for discussion. We have enjoyed gumbo both at home and in numerous restaurants, and as long as the ingredients are fresh and the roux is made with the right amount of care, most of them have been excellent. The first recipe is taken from a 1971 Time-Life Series on Foods of the World (American Cooking: Creole and Acadian). The second is from the renowned Paul Prudhomme's 1984 book, Chef Paul Prudhomme's Louisiana Kitchen.
