"dtwright37" > wrote in message
ups.com...
> On Mar 1, 6:05 pm, "Nancy Young" > wrote:
>> "dtwright37" > wrote
>>
>>> Hey, no matter what you put into your
>>> gumbo it'll be good, as long as you get a dark roux.
>>
>> Okay, I will make sure I do the roux part to a chocolate brown. The
>> roux in this recipe calls for the celery, onion and garlic. I do love
>> bell peppers but I'm just going to follow the recipe as written this
>> time. You've really helped me to be comfortable with this recipe.
>>
>> nancy
>
> nancy, just keep in mind that gumbo, especially Cajun (country) gumbo,
> starts with a roux, and then has in it whatever aromatic vegetables
> you have on hand, plus whatever meat is handy -- ducks, chicken,
> sausage, seafood if you're near salt water, anything that sounds good.
> You don't even need meat. There's a lenten gumbo that has 7-8
> different leafy things. Try a recipe a time or two, then go with what
> seems good to you.
>
> Have fun; this ain't haute cuisine! ;-)
>
> David

Ain't that the truth! Once you've got the trinity and the dark roux, you're
on your own. I'm dead sure Mrs. Cajun made her gumbo with whatever she had
in the house.

Felice