Meaty gumbo over warm spicy potato salad from Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker

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Notes about this recipe

  • TrishaCP on April 06, 2014

    I make this gumbo for crowds, and it receives raves. I usually make it a day before so flavors have a chance to meld and so I can remove some of the grease. It does have quite a thin broth (maybe due to the defatting), but that disadvantage is somehow offset by serving it with the potato salad. As for the potato salad, while I do not normally like mayonnaise- based salads, this one with Creole mustard is outstanding. (I usually add celery for crunch and reduce the amount of celery salt.)

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