Recently I cleaned out my freezer and found a little bit of this and a little bit of that. I had a small amount of shrimp, lagostino tails and an odd package of chicken thighs. So I decided to put it all together in a spicy gumbo which is one of my favorite one pot wonders. It makes a complete meal ladled over sticky rice with a crusty slice of french bread on the side. Traditional gumbo includes a holy trinity consisting of chopped onion, celery and green pepper, however I make mine with a duo of onion and red bell pepper. I’m just not into celery and green bells. However if you like them, throw them in too and just cut back on the onion and red bell. It’s hard to find the Southern tastes of New Orleans here in KC but having a bowl of gumbo takes me there!
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An Inspired Cook 