I'll be finishing the gumbo early Friday morning, but I've had a good head start. The sausage has been made, and I've prepped the veggies for the Holy Trinity (celery, onion, bell pepper—the Louisiana answer to mirepoix). The only other thing that needs to be cut up is the chicken. I've got frozen shrimp, but that won't go in until the very last moment because it cooks so quickly. Timing is everything.
Expect photos tomorrow—of the final prep, and of the lunch service. Oh, yeah—I also made cornbread from an awesome recipe. And enjoy these past efforts while you wait:
My first-ever gumbo (July 2018).
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