This recipe is no joke… I had a rare Saturday off and decided to take on an epic challenge. Twenty nine ingredients, about three and a half hours cook time (for the sauce alone!)… Have you guessed it? For the first time today, I attempted an Black Mole. Not knowing anything about moles, I turned to the Monarch Mole: Rick Bayless. In fact, as I was headed out to buy the ingredients, I tweeted… not expecting it to be much help… but about half way through the cooking, I checked my phone to see this!
How awesome is that?! A world renowned chef took time out of his Saturday to "speak" to me! It occured to me that I was spending all day making a sauce that I would use about two tablespoons of on the final plate… Would it be worth the time and effort? It was… this recipe is LIFE CHANGING! Here’s how I got there.
It was late. I just got back from visiting a friend at Howl at the Moon. After a couple of adult libations, I was hungry… I knew that there was rice leftover in the pressure cooker from the other night’s gumbo. I figured that I’d fry a couple of eggs sunny side up warm up the rice and have a late night snack, my version of "fourth meal".
My friend Meghan will tell you that Mardi Gras in NOT about beads and boobies… she’ll tell you that it’s about food, family and parades… What’s more mardi gras than Gumbo? I don’t know!
Most gumbo aficionados will tell you that making the iconic Louisiana stew can take days. It is a social dish, usually made in a very large pot (think turkey fryer) and shared with neighbors and friends… but I’m not cajun. I make my interpretation of "gumbo" about once a year- on a stove top… about 7-8 servings or so. Given my work schedule, I treat making gumbo the way one might prepare for a party, spreading out the cooking over a couple of days. Here’s the breakdown: