The best gumbo in the world is SJ’s chicken and andouille (or chorizo) sausage gumbo. Far better than vaunted New Orleans Creole or Cajun gumbo. Unlike talented (as writer, cook and reggae impresario) SJ, HG doesn’t have the patience or skill to make the flavorful roux that is the base of lush gumbo. So, last night HG turned out a simple version of bacon and vegetable gumbo. Reinforced with splashes of Frank’s Hot Sauce, it turned out to be a robust dish. HG browned five slices of thick cut bacon, onions and okra. When the mix had softened, HG added a can of Italian plum tomatoes and simmered for twenty minutes. Three ears of left over Blum’s corn were in the fridge. Added the delicious kernels to the pan and warmed for another ten minutes. Stirred with File powder (left over from SJ’s last PEI visit). Served the gumbo over basmati brown rice. No match for SJ’s masterpiece. However….
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