I never saw gumbo before....

Oh my god. Beautiful. Beautiful.

It's great stuff but there's no surprise that you haven't seen it in Tennessee Lacey- it's a dish native to the Gulf Coast.

To get the real thing, you would have to go to New Orleans or have someone cook you a pot.

I live in Tennessee and I am very familiar with gumbo. It's great!

I guess Lacey is still a Yankee at heart. He should learn to live a little. Some of life's greatest adventures are at the dinner table.

Speaking of dinner, when do we eat?

Read in a Thurston Howell/William Buckley voice: Good heavens, do people actually eat that?

Beats the heck out of clam chowder!

I've never had gumbo. And i gotta say this recipe looks good... along with the picture... yum!! -- oops. i dont know hwo to remove it. (a) sorry.

Looks good, but one bite of the gumbo and I'll be sent to the hospital. Bloody food allergies.

Hey Nothing wrong with being a yankee

And I never ever liked any types of seafood the smell drives me up the wall, sensitive nose.

but do you cook meat with any species that specific from the area you grew up?

Omg that recipe sounds so good... I've never had okra before and I didn't know what to do with it, but I could try this now...

P.S. What's brown roux?

brown roux

Roux (pronounced "roo") is a thickening agent for soups and sauces with roots dating back more than 300 years in French cuisine. Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.

Roux can be made with a variety of oils and animal fats. It is commonly made with vegetable oil, olive oil, or clarified butter, but can also be prepared with bacon grease or other rendered fats. Its distinction from other thickeners is that the starch, in this case flour, is cooked before use. Cooking removes the flour's raw taste but maintains its excellent thickening properties. This enables roux to be a stable, smooth, and delicate thickener. When cooked to a golden or brown stage, roux takes on a rich, toasted flavor, adding color to a soup, stew, sauce, or other dish.

1 cup vegetable oil

1 cup flour

Salt and pepper

Directions

In a large saute pan, add the oil. When the pan is smoking hot, carefully whisk in the flour and reduce the heat. Season with salt and pepper. Stir the mixture constantly for 30 minutes or dark brown in color with a nutty aroma. Remove from heat.

Wow, I'd never heard of that. That sounds so much better than just flour... Going to try the whole thing when I get back from Austria.

Picayune, Mississippi:

Dan's Seafood Best gumbo I've had this side of New Orleans- hands down. It's worth finding Picayune which is on the road from Hattiesburg to New Orleans. (or New Orleans to Hattiesburg depending on how you look at things).

Picayune has another great place to eat: Frost-Tops has GREAT Po-boys. Roast beef and shrimp are excellent!