For me, this is true decadence! I rarely deep fry food at home as it is messy and bad for the waistline, but you won’t find this on any menu in new england, so if you want to eat it you’ll have to get out the oil and batter!
Tag: seafood
Gumbo combines uniquely southern flavors and textures, starting with the holy trinity of creole cooking: bell peppers, onions, and celery, and thickened with brown roux and sweet, viscous okra. Traditionally, gumbo features fresh seafood and andouille sausage, but as with most stews, it is meant to be a catch-all for the best of what’s around. You can even make it vegetarian. Serve over long grain rice (especially Carolina Gold!) with a sprinkle of filé powder, and Tabasco, of course!
No matter where you come from, there is something innately comforting about the combination of creamy ground corn and savory seafood.