"Whether we are pursuing our cherished creatures or following the crucified Christ, may we never lose our way."
Recycling. Doing our part to cut down on waste. As most advocates for this activity believe, it’s supposedly good for the environment. However, I’d like to introduce to you another facet of this movement.
Brace yourselves: Recycled Gumbo.
This radical idea only requires a ziplock bag on your part. Think of all the meals that consist of dead animals that we eat during the week. Smoked deer sausage and bacon for breakfast. A slice of ham to go on our sandwich or shrimp for lunch and maybe some fried deer steak or grilled chicken for supper. Keep the aforementioned bag in the freezer and any time leftovers appear on the platter, chunk them into the ziplock.
When the bag gets a little heft to it, break out the gumbo pot, whip up a roux and prepare to feel fat, frugal and ecologically-savvy all at the same time. No longer must we settle for single ingredient gumbo. We Louisianans demand better.
Imagine the mind-blown look of those gathering around your table when someone asks “Oh, what kind of gumbo are we having tonight?” and the response of included ingredients takes longer than the question, the saying of grace and the setting of the table combined. The flavors of smoky bacon, charred chicken, spicy-battered backstrap and savory sausage will combine for a culinary surprise. One which costs you little more than the rice to throw together.
Bag up those leftovers and prepare to impress your friends and family at meal time with your “Recycled Gumbo.”
Like the Ben Dupree-Author page on Facebook for book ordering information, speaking engagement bookings and future book release dates.
Brace yourselves: Recycled Gumbo.
This radical idea only requires a ziplock bag on your part. Think of all the meals that consist of dead animals that we eat during the week. Smoked deer sausage and bacon for breakfast. A slice of ham to go on our sandwich or shrimp for lunch and maybe some fried deer steak or grilled chicken for supper. Keep the aforementioned bag in the freezer and any time leftovers appear on the platter, chunk them into the ziplock.
When the bag gets a little heft to it, break out the gumbo pot, whip up a roux and prepare to feel fat, frugal and ecologically-savvy all at the same time. No longer must we settle for single ingredient gumbo. We Louisianans demand better.
Imagine the mind-blown look of those gathering around your table when someone asks “Oh, what kind of gumbo are we having tonight?” and the response of included ingredients takes longer than the question, the saying of grace and the setting of the table combined. The flavors of smoky bacon, charred chicken, spicy-battered backstrap and savory sausage will combine for a culinary surprise. One which costs you little more than the rice to throw together.
Bag up those leftovers and prepare to impress your friends and family at meal time with your “Recycled Gumbo.”
Like the Ben Dupree-Author page on Facebook for book ordering information, speaking engagement bookings and future book release dates.