I don’t mean that I made Gumbo that was exceptionally good, although it was. What I mean is that I made a version of Gumbo that was augmented in such a way that it effectively became something better than Gumbo…something like Gumbo v2.0. But first I had to make regular Gumbo.
The day before we had eaten at a New Orleans style restaurant in Fort Smith, Arkansas called R. Landry’s New Orleans Cafe which was absolutely fantastic. I ordered the “Taste of New Orleans” dish which contained enough food to feed a paddle boat full of starving Cajuns. It contained crawfish étouffée, red beans & rice, corn, french bread, and…delicious, delicious gumbo! That’s when it happened. I was bitten by the gumbo bug and could think of nothing more than gumbo.
So the next day I made gumbo. I had never made gumbo before but I found a simple gumbo recipe by Hillshire Farms on AllRecipes.com. The only change I made to the recipe was to add a few cups of water to it (I wanted it more brothy than thick) and I just used pre-cooked frozen shrimp instead of raw. It was a massive success. I loved it!
Here’s where things get crazy. Super crazy. The same night that I made the gumbo the wife decided to slow cook several thick pork chops, which were ready by morning and were…my salivary glands are throbbing as I type this…amazing! Then, like some sort of culinary mad scientist, I added shredded pork chop meat to my gumbo. Super Gumbo!
NOTE: The featured image is of my regular gumbo, not the super gumbo. The super gumbo did not last long enough to be photographed.
Writer, reader, musician, dad, SEO dude and mediocre photographer from Texas. Sometimes I eat pizza with a fork, but usually not.