Great Gift Cookbooks: My New Orleans
[Editor's Note: If you're looking for a great primer on gumbo, look no further than this post from Denise of There's A Newf in My Soup!. It's packed with basic information, ingredient descriptions, and, finally, recipes from My New Orleans: The Cookbook by John Besh. If you know someone who wants to learn to cook killer Cajun and New Orleans-style food, look no further from your gift list than this particular book. --Genie]
The Daring Cooks Let the Good Times Roll! Chicken and Smoked Sausage Gumbo
As a Louisiana native, Besh describes gumbo as “the footprint of who we are and where we come froma cultural stew. Africans gave us their word for okra, kingombo; Native Americans dried and powdered their sassafras leaves to make the thickener called filé; the French brought us their fat and flour base called roux; the Spanish, their sofrito, comprising what we call the holy trinity: onion, celery, and bell peppers. Croatians added oysters and shrimp; the Italians, a little tomato. Germans brought their andouille sausage, and the Caribbeans, their bright spices. And still today newcomers will leave their imprint on our beloved gumbo, and we’ll all be better for it.”
Image Credit: There's A Newf in My Soup!, used by permission.