Last week, Kim Thomas asked me if I had a good gumbo recipe and I've had a taste for it ever since! So yesterday I made a pot. Here is the recipe.
I changed it up a bit. It is practically impossible to find tasso here, so I left it out. I also substituted chicken for the pork. But isn't that the beauty of gumbo?
The hardest part of gumbo is getting the roux just right. This recipe calls for a dark chocolate colored roux.
Roux is notoriously difficult. But I'm about to let you in on a secret: