I feel like I might as well list all the ingredients in that title but I wanted to make sure everything was included.
I received in the mail a sample of some fresh caught Louisiana shrimp from the Louisiana Seafood Promotion and Marketing Board (specifically Anna Marie Seafood Company) and wanted to make something special with it. I thought it would be best to use a recipe that showed off not only the local seafood we have, but also the local meats I'm growing on HighTail Farms. Shrimp, eggs, turkey, and duck, all caught or raised close to home.
Most of you know I'm not from the south. I feel like I came into my culinary adulthood (translates as "figured out which end of the pot to cook in") while here, but I'm always hesitant when it comes to sharing my "southern" recipes. However, since there are as many different recipes for gumbo out there as there are stoves in Louisiana I'm less afraid to share my own version with you. Gumbo is something that makes sense to me: it's a great way to extend your leftovers and feed yourself and perhaps a small army. It scales easy and it reheats well to make for good leftovers.
