With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions, chicken, sausage and/or seafood. With so many options, most every New Orleans family perfected its own treasured recipe, leading to impassioned debates on which one is best. During this hands-on class, Rita Bolick will share her New Orleans family gumbo recipe handed down from great-grandmother Leone. Extension Agent Margie Mansure will procure the finest farm-fresh ingredients. As is tradition, we’ll make a Southern-style Cajun potato salad to go along with it.
Thursday, October 26th, 10 – 1 $30
