The Happy Chef Is Cookin’ Gumbo

Slice the okra.

Dice tomato and garlic.

Sautee with the Trinity--

(chopped onion, bell pepper and celery). 

Toss in shrimps fresh from the fleet,

Blue claw crabs fresh from the bayou.

Ooh, doggie. I tol’ ya. Real Creole style.

Add a splash of Beaujolais.

Bouillon de poulet and bay leaves

Makes the soup, fusion the flavors.

Dump in filé powder and tabasco.

Add a splash of Beaujolais.

Fold in the roux to épaissir the Gumbo.

It should be medium to dark brown,

About the color of chocolate.

Add a splash of Beaujolais.

You didn’t make the roux ahead?

Arrêt! Turn the heat down!

In another frying pan,

Oil and flour, equal amounts.

Fry slowly, very slowly.

Roux wants constant stirring 

And a lot of patience and love.

This is going to take time.

You will need another bottle of Beaujolais