You're correct in assuming you're wrong. The packaging never lies.
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There are two schools of "Gumbo" Creole style and Cajun style and there substantial differences in the way each is made.
That being said there are as many ways to make gumbo as there are ways to make BBQ and everyone thinks their way is the best.
Personally I like File Gumbo but I will happily knock back a bowl of red gumbo with glee.
I didn't even catch that on the way through.You mean, heirloom?
I didn't know anything about gumbo till recent years. So far, I haven't had any I didn't like
This is interesting to me. I was in New Orleans on business a few years ago and I had a vociferous conversation with a chef who was absolutely adamant that real gumbo, from Louisiana, didn't have shrimp in it and it would be over her dead body before she let anyone in her kitchen put it in there. Sausage and chicken only. "Land and sea don't mix 'round here. Everybody knows that. So you can take them shrimp and tomatoes back to the plantation kitchen where they come from, Gullah boy."
I just took her at her word.
Oh, I'm very aware. I grew up in a church kitchen with my mother and a Gullah woman, cooking dinner for Wednesday night church for the better part of my younger life. I've been told by several people, many times that I "cook like a black woman" and I find it high praise indeed. Growing up in the lowcountry of SC, gumbo was tomato based and I didn't even realize until about 10 years ago that there was another way to make it. I like to heckle the Acadians whenever I get a chance.
As to BBQ, you are absolutely right...and this is coming from a guy who grew up eating pulled pork with mustard sauce on it. Blech.
You have quite a backgroundOh, I'm very aware. I grew up in a church kitchen with my mother and a Gullah woman, cooking dinner for Wednesday night church for the better part of my younger life. I've been told by several people, many times that I "cook like a black woman" and I find it high praise indeed. Growing up in the lowcountry of SC, gumbo was tomato based and I didn't even realize until about 10 years ago that there was another way to make it. I like to heckle the Acadians whenever I get a chance.
As to BBQ, you are absolutely right...and this is coming from a guy who grew up eating pulled pork with mustard sauce on it. Blech.
Oh, I'm very aware. I grew up in a church kitchen with my mother and a Gullah woman, cooking dinner for Wednesday night church for the better part of my younger life. I've been told by several people, many times that I "cook like a black woman" and I find it high praise indeed. Growing up in the lowcountry of SC, gumbo was tomato based and I didn't even realize until about 10 years ago that there was another way to make it. I like to heckle the Acadians whenever I get a chance.
As to BBQ, you are absolutely right...and this is coming from a guy who grew up eating pulled pork with mustard sauce on it. Blech.
Ecumenical is more like it but yes, I was fortunate enough to have quite a variety in my life up to this point.
Pork tenderloin, black eyed peas, and cabbage tonight.
