It’s going to take me years, likely, the rest of my life to master the nuance of New Orleans cooking. Luckily, it’s a delicious road to travel.
I’ve been making gumbo here and there for the past year. Getting a roux just right takes trust and patience, a can of beer and a good chat with a friend. More on that later.
Gumbo, with it’s incredibly flavorful, gravy-live broth seemed a cheeky topping for French fries and cheese curds.
Continue reading Gumbo Poutine at Joy the Baker.