Gumbo Poutine

It’s going to take me years, likely, the rest of my life to master the nuance of New Orleans cooking.  Luckily, it’s a delicious road to travel.

I’ve been making gumbo here and there for the past year.  Getting a roux just right takes trust and patience, a can of beer and a good chat with a friend.  More on that later. 

Gumbo, with it’s incredibly flavorful, gravy-live broth seemed a cheeky topping for French fries and cheese curds.

Continue reading Gumbo Poutine at Joy the Baker.