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Get Your Gumbo On

A New Orleans native shows how to make two authentic versions of this classic Louisiana soup

by Poppy Tooker

New Orleans native Poppy Tooker demystifies Louisiana's preeminent soup by sharing her two favorite versions: seafood, and chicken with andouille sausage. The author explains the fundamentals of this fragrant, hearty dish, from the making of roux to the role of thickeners like okra and filé. She also puts the dish in historical and cultural context, explaining its Cajun and Creole roots.



From Fine Cooking 90, pp. 51
December 4, 2007

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