This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish!
We love the contrasting ceiling in this New Orleans kitchen. The ochre ceilings reflect the warm wood countertops and compliment the green cupboard color. The cream-colored tin covered exhaust helps to make the room feel less bisected by the three colors.
Authentic New Orleans Style Gumbo (Shrimp, Optional) _ The key to a great gumbo is the roux! Patiently baby-sit it until it becomes dark, dark brown, almost like mud…or chocolate. The darker the roux, the richer the flavor!