A classic restaurant in the New Orleans food scene, Arnaud’s gumbo is a balance of hearty vegetables, flavorful herbs, rich seafood and a medley of spices
I wanted to bake a decent homemade roll that will hold up to the juices from my French Dip Sammies that I am making for the Superbowl today (and by the way , great for making Po' Boys too) I found this easy recipe from King Arthur Flour and decided to give it a try
Holiday, One-Pot Wonders, Recipes, Seafood. The gumbo tastes even better if using fresh ingredients, so head to your local farmers market and fish market if possible before starting this recipe
I learned how to make gumbo years ago when I lived just outside of New Orleans on Lake Ponchartrain. Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Like this
1 loaf day-old long new orleans-style thin crusted French bread, cubed (about 6 or 7 cups). Preheat oven 350 degrees (lower temperature if baking in glass pan)
Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997Yield. Recipe courtesy Emeril Lagasse, 2000 55 minutes
Oh how I miss that fabulous New Orleans seafood. When my sister and I went to New Orleans last year, one of my culinary goals on the trip was to have some good gumbo
Comments
Log in or Register to write a comment.