We touched down into Louis Armstrong Airport on a hot August morning. Our airline had experienced a system meltdown. The four hour flight from LGA to LOU turned into twenty three hours and we were exhausted.
A brick wall of humidity slammed into our bodies. The New Orleans’ heat left no vacancy for cooler air in our busted cab. The southern summer had not let us down.
“There's so much you need to acquaint to in the south! You have to try sweet tea! And Gumbo! And some good cornbread!” I said.
I skimmed the top of his head with my hands. His hair was short so it pricked at my fingertips. I thought about showering with him, in a hotel room, in a pristine tub, on our first trip together. And I smiled. I was in awh that we didn't argue once during our hellish duration. I think we were both too excited to be traveling to take a chance at ruining our trip. My hand held his thigh and I felt we had made the right decision. I was happy he agreed to be with me and I with him.
- 1 bay leaf
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 2 bunches of greens (collards & kale is what I used), chopped
- 1 can of fire roasted tomatoes
- 3 stalks of celery, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves of garlic, minced
- 1 c oil
- 1 c flour
- 4 c water
- 1 vegetable bouillon cube
- In a pot, over medium high heat, pour in a cup of oil and allow it to heat up slightly.
- Whisk in your flour to create your roux. You want the flour and oil to marry, creating a chocolate brown coat, about 15 minutes.
- Once you have reached your optimal roux, add in your holy trinity- onion, bell pepper, and celery.
- Allow for the flavors to merge and for the veggies to cook down, about three minutes.
- Once the vegetables have cooked down, add your garlic and allow to cook over low high for about another three minutes.
- Add in all of your spices, including the bay leaf, and the fire roasted tomatoes.
- Stir everything together. After a few minutes of cooking add in your cube and four cups of water.
- Bring the heat up and bring everything to a boil.
- Lower the heat and allow to simmer for about 30 minutes. Give everything a taste and add any additional spices needed.
- Once you are happy with your gumbo, Add in your chopped greens and allow them to cook for about five minutes (I like my tender with a bite so I don't cook them too long).
- Serve over rice with hot sauce close by. Enjoy!