unfamiliar in the familiar. 5.3.2010
my uncle obie taught me how to make gumbo through his example. he made seafood gumbo using shrimp & crab that he caught (using the whole crab caught off his backyard on the water) and shrimp from a local fisherman. he would make it especially good each time. somehow it kept tasting better & better. i loved obie for many reasons. i love gumbo for many reasons. the taste of gumbo takes me back to his leisure overalls and cigars. i'm at moss point on my aunt estelle's porch breathing in that good gulf air. i'm in a sense, home. to alter what i know of this recipe is a bold move. one that i don't aim to do, quite honestly. i will make gumbo for friends this week, using shrimp & crab. yet i needed to alter my jambalaya plan because of an ingredient. so, i went for it: sausage & chicken gumbo. it was good. not in competition, but familiar in flavor & depth. there were still the memories of moss point, of visits made and of lessons learned.
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