Gumbo Weather

It’s no secret I’m from south Louisiana. Well, it shouldn’t be a secret by now. Anyway, we rarely get “fall” weather. Most of the time our seasons are early summer, mid-summer, and oh-my-God-please-let-it-end summer.

Once in a while though, we get cool weather. Like now. After Tropical Storm Lee, we had a cool front. Just a little one, but it was enough to send everyone to the streets as they went places enjoying the mid-80s weather. Yes, that’s fall weather to us. Heck, some people even started wearing light jackets because the evenings get down to the mid-60s. Shocking, huh?

But what I do love about this type of weather is its ability to bring out the gumbo-maker in everyone. Gumbo is a dish best served piping hot over rice. It’s one of those meals that sticks to your ribs, very filling without eating a lot. There are several variations as well. My personal favorite is chicken and sausage gumbo. I actually had a whine at my mother who made a gumbo without the sausage. I might have called her dish “unnatural” since it only had chicken. *cough*

Every family has their own secret recipe for gumbo. Some use a light roux, some use a dark roux. I’ve seen some gumbos with a tomato base (which kind of squicks me out cause gumbo should be brown, not red). Apparently red gumbos are Creole cooking, while brown gumbos are Cajun. I think I prefer Cajun cooking to Creole.

Meats used in a gumbo? It could be nearly anything. Chicken, shrimp, crab, oysters, smoked sausage, Andouille sausage, duck, and there’s another type of meat I’ve had before and hated. I can’t remember what it’s called right now but it’s nasty. *cough* Oh, and I’ve also heard of raccoon gumbo. I’ve never had it and I’ve only ever heard of one family eating it (it’s considered a delicacy), but uh, I don’t think you’ll find it in a restaurant.

Anyway, once the weather cools, it feels like the perfect time for gumbo. You can smell the roux cooking in the neighborhood and you know for certain someone’s about to have a meal that’ll stick to their ribs.


About danicaavet

Danica Avet lives and writes in the wilds of South Louisiana. Unmarried with no children, she's the proud pet of two cats and a dog. With a BA in History, she decided there were enough fry cooks in the world and tried her hand at writing. Danica loves losing herself in the antics of her characters and blushes more often than not at the things they do. She likes to define her work as paranormal romance with a touch of Cajun spice, but most times her characters turn the notch up to "five-alarm fire"!
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8 Responses to Gumbo Weather

  1. Lynn Rush says:

    I woke up and went for a run this morning and it was “chilly” by my standards. I immediately thought, “Ohhh, time for making chili for dinner.” LOL!


  2. Jeff Salter says:

    I love gumbo, provided it’s not too spicy.
    But I’ll have to say, it’s a singularly UN-attractive dish.
    I actually prefer red beans & rice … with cornbread of course.


  3. Jillian says:

    YUM!! I love it but no oysters in mine, please. Yeah, totally un-natural w/o sausage. My son made gumbo the other day in England for his flatmates- they loved it- He has one from France, one from Singapore, one from Malaysia, and one from India. They asked him several times for the name of it again. He’s a master of the light roux.


    • danicaavet says:

      That’s awesome! You know how much I enjoy sharing Cajun culture with people and when it comes to food, I enjoy it even more. When I was younger, we had visitors in from upstate New York. My mom made a gumbo and we boiled crawfish for them. They ate so much they were nearly sick, LOL


  4. Micki Gibson says:

    Gumbo without sausage?! Blasphemy! I think gumbo is hands down one of the best “Ugly Foods Which Taste Great.” (Sounds like that ought to be a category on Jeopardy.)


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