National Gumbo Day is Friday (Oct. 12) and we couldn’t be more stoked. Gumbo and New Orleans go together like red beans and rice or Popeye’s and the Saints on gameday.
Because of the delicious day, we’re thinking of gumbo all week – far and wide, and near and dear.
To get us all in the mouxed for Friday, let’s learn from the pros so we can make our own and maybe, just one day, feel like we got to momma’s level. And if you’re making your first (or your 1,000th) bowl, let’s see it! Share your gumbo gallivanting and adventures with us.
If you find a bodacious bowl while you’re out on the prowl or you make your own (or if your momma just made it), tag us on Instagram, Facebook and Twitter at @VeryLocalNOLA. We’re gonna share some of your finds and show some here!
First things, first. Here’s some Gumbo 101 from the one-and-only Chef Leah Chase
For chicken and sausage, Chef Isaac Toups:
Emeril explains the importance of roux
But however you decide to make it, just don’t start another Gumbo-Gate from 2016. We will NEVER for get that, Disney #GumboStrong …
… or when the Falcons blew a 25-point lead in Super Bowl LI.
