Monday, May 21, 2012

Seafood Gumbo with Black Rice

We were feeling a bit Cajun yesterday!

Or creole, I've read a variety of articles that didn't really clarify if gumbo is creaole or cajun. All I found out is that creole derived from city people of New Orleans and cajun cooking was developed by the backcountry folks. But both have spices and ingredients that come from Africa, France, Spain, Italy and, of course, the gulf itself.

Anyway, I found a recipe for gumbo and then added my own twists and spices and good stuff.

We bought black rice at Costco some weeks ago and use it whenever we can. The flavors of it blended nicely with the gumbo.

Here's the photographic evidence.

We're going to need a bigger skillet!

Click here for the recipe.

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