Ok, let me preface this by saying that this is not authentic gumbo. No need to point it out to me. I am aware.
I set out to make authentic gumbo with the brown roux and what not, but if you know anything about gumbo, it’s pretty labor intensive and time consuming. That’s not my bag, baby.
I am going to tell you a little anecdote (if you can even call it that) from my week, so you get a feel of how I work in the kitchen.
I went to three different stores looking for fish sauce for this gumbo recipe. Not sure why. I read it in a cookbook, so I figured it’s important. So, 3 stores and nothing. Then my Dad found it and got it for me (love you, Dad!) It was such a huge bottle of fish sauce, so I suppose I was set for many future gumbos.
Except, I couldn’t get it open. That dang top would not come off. I guess this would be where an extra set of (not weak old lady) hands would have been beneficial. Honestly, I probably could have gotten it open, but I have no patience or perseverance for such a task. Don’t I sound like a fun person?
Long story short: no fish sauce made it into this dish. So sad. But true.
Here’s how it all went down.