Patience! Fooled you, huh? Started out with a full pot and let it simmer down to this. Gumbo is really better if made the day before you plan to serve it. The slow simmering just blends all the flavors. Can’t make a pot of gumbo quickly!
Nothing’s been taken out of the pot, it just simmered down to a nice, thick gumbo.
Shortly before serving, I added parsley and green onions. I actually added a whole bowl full of each but forgot to take a picture so I had to chop a little more for the picture!
Serve over a pile of hot rice and homemade file’. My family is happy and full tonight!
Creme Brulee for dessert but I forgot to take pictures after adding and melting the sugar on top. Maybe tomorrow I’ll remember to get a picture of the last three with the melted sugar.