And now I am going to prepare some quick-and-dirty gumbo, Charleston-style, which is the only real gumbo. I mean, file? Roue? Okra thickens the broth just fine, thank you. And shrimp?!?!?!? In gumbo? Well, I eat it when I’m in NOLA, but even my brother and nephew, who live there, can’t convince me that it’s really gumbo. The question will be whether, having made the gumbo, I can actually manage to eat it here and now. We shall see. Yes, indeed we shall.
I told you this was going to be very brief. So long for now, guys.
RJ
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