Last Friday was a special day at the McC Library. First, we had a crew from the technology department come down from Conroe to re-image the two library computer labs. Second, to celebrate the occasion, and show our appreciation, Pat decided to make gumbo.
Below Pat explains the place gumbo holds in the Louisiana Cajun culture and graciously shares her recipe.
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"Growing up and visiting my Cajun French aunts and cousins in South Louisiana, gumbo was a staple at the family table. In Southwest Louisiana, when the temperature dips below 40 degrees, it is time for gumbo! Gumbo is always present at football tailgate parties; you know you are getting close to Death Valley ( the LSU football stadium) when you can smell the roux!
Duck hunting camps served duck gumbo. Seafood gumbo was common during shrimp and crab season; I have made many a seafood gumbo myself and it is my favorite Cajun dish!
My French Cajun aunts and cousins served sausage and chicken gumbo regularly, it was cheap, healthy, wholesome for the children. Chickens could be had for $.29 a pound, and Savoie's or Richard's pork sausage was cheap and always on sale. Add a handful of mirepoix, a little shortening and flour for the roux, some white rice, and you had a delicious, nutritious, filling, hot meal for your husband and 9 children!
A thrifty Cajun housewife would serve gumbo at family gatherings, including Thanksgiving and Christmas. When you have 8-9 brothers and sisters over, and they each have a houseful of children, plus all the memeres and papas, gumbo is the logical choice for a big feed!
Every family has their favorite brand of rice. Our's was Mahatma Extra Long Grain White, which would be considered frou-frou by my thrifty cousins. They preferred the short-grain, which was cheaper and just as good (they said).
The sides served with gumbo include saltines crackers and potato salad. Most of the time you would just put a dollop of potato salad on the side of the bowl of gumbo. Large crowds would have to eat standing up, or sitting on a tree stump or a lawn chair, so it was impractical to balance a separate dish for the potato salad. The potato salad was usually very plain and bland, the coldness and blandness to offset the spice of the gumbo. It just sort of melted into the hot mixture of gumbo and rice, something we all ate and never thought twice about. Sometimes when there was extra money or a special occasion there would be a loaf of French bread served, but that was rare. With so many children already running around and more always on the way, there were few luxuries!
If there was dessert, it was usually bread pudding, which was made form day-old French bread bought for a song from the local grocery. That was a special treat for all when Papa allowed a splash of whisky in it!
When the Acadians were cast from their home in Nova scotia by the dreadful British, and made their way to Louisiana, they made friends with the local Indians and Creoles from New Orleans. The Creoles had been brought to New Orleans from haiti as slaves, and gumbo was their native dish. The Creoles taught the Cajuns how to make their staple soup, gumbo, and the Indians taught the Cajuns how to use the lush and bountiful Louisiana flora and fauna to create delicious dishes."
"The Cajuns created a culture and tradition all their own!"
"Sausage: I used Savoie's mild smoked sausage.
I found Emeri's essence seasoning at Randall's in Panther Creek.
I use Kary's prepared Roux in a jar, about 3/4 cup."
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Janice brought a beautiful and delicious salad that was gone before I had a chance to take a snapshot of it.
Terry baked red velvet cupcakes. the yummy frosting is a well kept family secret, and I will ask her if she is willing to share it with us.
Knowing my baking abilities, my co-workers asked that I bring Saltines® crackers and grapes.....
Needless to say, it was a great "Lunch-Bunch" day.
Thank you Pat, for sharing your gumbo and Cajun traditions!
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