Indeed!! BSK’s gumbo is better than any gumbo HG ever tasted in New Orleans, the alleged world leader of the dish. HG relished BSK’s version last night. BSK made a definitive roux and filled a pot with chicken, chorizo, okra, olive oil, stock, crushed dry thyme and the Louisiana “holy trinity” (onions, garlic and peppers). Some tomato paste was added for color and taste. The star of the gumbo was the shrimp (previously frozen) that BSK bought at The Market Basket, the outstanding food emporium in Providence. BSK added the shrimp at the last moment to the bubbling pot so they were not overcooked but tender and juicy. The gumbo was served on a bed of rice. HG had two big helpings but there was much left in the pot, So, the dish is a doubleheader. HG/BSK will dine on it again tonight after BSK refreshes the dish with more shrimp. Heaven!! Accompanied the gumbo last night with excellent Rose’ from southern France. Not too sweet. Just right. Tonight we’ll drink pinot noir selected by sommelier BSK, The Wonder Woman (for real). Confession: HG was concerned about the gumbo because the traditional thickener, File powder, wasn’t in the pantry. But the excellent roux and crushed dried thyme gave the gumbo perfect texture.
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