Recently, my in-laws came to visit. While they were here, my mother-in-law mentioned someone’s gumbo she recently tried and how it was different from hers. They’re from south Louisiana (like real Cajuns), so I should mention that in case you’re wondering why I am writing about gumbo in the first place.
She talked about how they had a lighter roux than what she usually makes, they added okra and also went with a seafood combination, different from her usual chicken and sausage staple.
“It was good,” she said, “but it just wasn’t the right combo for her.”
