For an authentic (and easy) gumbo recipe, look no further than Louis Michot. In this video, he starts with good smoked meats, a fresh hen, jarred roux (and some beer) and assembles a gumbo by rote. When the gumbo is done, top it off with the finishings (les finitions): green onion, parsley, and filé. Some Cajuns like theirs with a dash of hot sauce. Louis likes his with a scoop of potato salad on the side, Oh, much like lasagna, gumbo is always better the next day. Allons manger! (Let’s go eat!)
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If you’re wondering why we’re talking about gumbo, it’s because we went on a French-immersion tour of Louisiana. Watch the full experience here:
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