HUNGRY GERALD

When son Jeremy lived in Brooklyn with his family, he introduced HG/BSK to his version of New Orleans gumbo. SJ’s gumbo was filled with good things (chicken, sausage, okra, shrimp. the New Orleans “Holy Trinity” of celery, peppers, garlic, etc.) and thickened with  File spice. HG/BSK relished every bit of it. Noting the pleasure,  SJ made the dish many times. He and wife, Maiko, now live in Tokyo with son, Haru, and daughter, Teru. They have just celebrated the fourth anniversary of their busy izakaya, Freeman Shokudo, and gumbo is on the menu (along with pastrami and other much lauded barbecue specialties.) To honor the occasion, BSK made BSK’s own version of SJ’s gumbo using Bell & Evans tender chicken drumsticks, shrimp, spicy andouille sausage, okra, chopped spinach and fennel—plus the “Holy Trinity”. Fortunately, BSK made a big pot–a “double header” of BSK’s gumbo sensation—enough for two suppers and one or two lunches at HG/BSK’s Central Falls, RI, loft. Weather is turning chilly in Rhody but BSK’s gumbo warms body and soul.