Gumbo-laya blends the best of both worlds – part gumbo and part jambalaya. I never heard of Gumbo-laya when I lived in New Orleans, but here in Florida it’s a favorite at the local Greek restaurant. Television chefs call it a “fusion” dish. You can make it cozy, spicy or healthy. In this lively youtube video, Nancy demonstrates making the “cozy” version. It’s worth watching her prepare Ingrid Beer’s recipe just to hear “Canal Street Blues” by The Dukes of Dixieland playing in the background.
H is for Ham?
I usually don’t put ham in gumbo, but when a recipe like this one in the Southern Living 1981 Annual Recipes Cookbook uses ham you know it’s good. Besides, this Ham & Seafood Gumbo starts with bacon and ends with red snapper! How can you go wrong?