Faith, Folklore, and Friends

I have never lived in Louisiana, but I have seen every episode of Justin Wilson's Cajun cooking more than once, so that makes me highly qualified to talk about gumbo.  I gar-on-tee! There are thousands of different recipes for gumbo,  so you just cook what your family likes best.  I only make it when we have okra from the garden, and here is how I made it this year. First, I chopped one cup each of green pepper, onion, celery, and carrots, six cloves of garlic, and, just because I could, two large jalapenos. I like to get all the chopping done before I start putting things together. Next, I boiled six chicken thighs in about three quarts of water seasoned with salt, pepper, and garlic powder. You will need the chicken broth later. Shred the thighs, including the skin. Start a roux with 1/2 cup bacon fat and 1/2 cup flour.  It looks like the one above when you start.  Cook it low and slow until it looks like this. ...

Could there be a more appropriate place for a hairy Robertson man? We were driving through Monroe on Interstate 20, starving, and we decided to stop at the Duck Commander warehouse.  We were hoping Miss Kay would be there with crawfish jambalaya. Not! There was a crowd of people buying tee shirts, Uncle Si's tea, and duck calls.  One harried mother was leaving with two children, one of which had mastered the duck call they had just bought.  I'm guessing she had a long trip home. We just got back in the car and drove to Tallulah, where we got some genuine soul food at a truck stop.  It was a good day.