One of my favourite restaurants to go to when we lived in Vancouver was Chewies. What was strange was that I liked the food, but I wasn’t completely crazy about it. I just loved the ambience (and the oysters if it was a special occasion). The one thing I always made sure to order when we went was the fried okra with remoulade. That, I was pretty crazy about. So, imagine my disappointment when I went back to Chewies the last time we were in town and they told us that the fried okra had been taken off the menu. How could they get rid of that crispy, crunchy goodness that I could dip in a creamy, slightly spicy, tangy sauce. There was only one thing left to do.
When I first created this blog almost a year (eek!) ago, what I was the most excited about was to get super adventurous in the kitchen. Instead of cooking the same thing over and over again, I would be forced to make something new and blog-worthy every few days, discovering tons of new recipes and flavor combinations. While this has certainly been the case, sometimes I forget about the things that I used to cook <b>before</b> the blog came about. This gumbo is one of those meals we would put together now and again and it was always delicious. I haven’t made it in ages and somehow it came to mind the other day and it was as delicious as I remember it this time around.