Gumbo!

Our celebration of Mardi Gras is typically accompanied by a homemade batch (or two or three) of gumbo.  Quingombo, an African Congo word for okra, became 'gumbo' in Louisiana and came to be known as thick soup or stew either with okra or with file powder (ground sassafras root).  Our version contains the latter as my husband, Steve, and many of our friends are okra-averse.  Steve starts the cooking with a large batch of bacon in order to get the base for his roux.  And this year he somehow came up with a vegan version of roux (is that even possible?!?) for our vegan friend, as well as a seafood version to spice up his normal gumbo making ritual.  Roux is the most important component in the successful gumbo and is carefully tended to by my not so (usually) patient husband.  During gumbo-making season is when we can find my ADHD husband (affectionately known as ADH-Steve) displaying his utmost patience.  He loves his gumbo and he loves sharing it with friends even more, so to let that precious batch of roux fail and burn would be sacrilege.  The process of creating roux cannot be rushed and it must not burn while cooking or the dish will have bitter taste.  Darting in and out of the kitchen (lest I be recruited to cut, chop, or sous-chef) over the four or five hours it takes to create this delectable, savory stew I find it quite a joy to sneak peeks and watch his inner chef come out and the hyper-focus come into play as he sets about creating his masterpiece to be shared later with friends & family.

Bon Apetit & Happy Mardi Gras!