Of all the foods we Cajuns love, gumbo has got to be on top of the list. Here in Acadiana, we take pride in our gumbo and all the different varieties it comes in: chicken and sausage, okra, seafood, Creole, thick or thin, we don’t discriminate!
There’s a general rule of thumb that if your “gumbo” wasn’t cooked in South Louisiana, it isn’t real gumbo. REAL gumbo is cooked in a large stock pot (or gumbo pot, as we call them), with dark, thick roux, fresh meat, onions and peppers, and just enough seasoning to entice your taste buds…or perhaps a bit more. All of this is left to simmer for at least a couple hours, then served over a bed of hot white rice, usually with potato salad, fresh rolls, and crackers for sides.
There’s nothing like a piping hot bowl of good Cajun gumbo on a cold day. The temperature in Louisiana has indeed begun to fall, and the gumbo is heating up–and so is the competition! Next Saturday is the first annual Mawsie’s Gumbo Cook-Off, where Acadians will gather in Breaux Bridge to to put their best gumbo recipes to the test.
If you don’t have a recipe to enter, you can still have fun listening to live music by Horace Trahan, entering in a horseshoe tournament, and of course sampling all that gumbo!
Mawsie’s Gumbo Cook-Off was inspired by Mary Lynn “Mawsie” H. Thibodeaux, who recently passed away after a long battle with lupus. It was in her final wishes that her family have a party celebrating her life. This party will take the form of a Gumbo Cook-Off, and all proceeds will be donated to the Lupus Foundation of America, a nonprofit organization dedicated to unraveling the mystery that is lupus.
Join the Thibodeaux family and friends in honor of Mawsie Saturday, November 21 at Parc des Ponts in Breaux Bridge from 9 AM to 3:30 PM, and be sure to arrive hungry!
Originally posted at: Lafayette Real Estate News
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