http://www.gumbopages.com/recipe-page.html
http://www.jfolse.com/newfindrecipe.htm
For some serious Gumbo, try the Denver Cajun's (Steve Marr) recipe...
http://bbqblog.com/?p=72
I'm thinkin' this would be a good side dish for your partay...
~ Picture by John Eddy, aka Chez
Fat Johnny's Warm Creole Potato Salad - Chez (John Eddy), The BBQ Forum
12-14 SM/Med Baby new potatoes (garden fresh)
� LB Bacon
2-3 LG Bermuda onions - sliced, about 1 Cup (garden fresh); 1/4 Cup green tops reserved
2 LG Garlic cloves - thin sliced
2 TB Flour
2 TB Sugar
1 TB Kosher salt
� TS Celery seed
1 TS Cracked black pepper
6 TB Red wine vinegar
� C Water
2 TB Good Creole mustard
Put whole potatoes on to boil ... do not peel & don't overcook ... cook just until tender, drain & reserve.
Cut bacon into 1/2" pieces & render until just crispy ... remove bacon from pan, and add the onions & garlic to the bacon grease & sautee' until soft. Add all the other dry ingredients to the onions, and cook for a couple minutes ~ making a roux. Now add the vinegar & water, and stir until thickened. Add the creole mustard, and mix well.
Slice the warm potatoes into a bowl, pour warm dressing over & gently mix ... try not to break up the slices too much. Taste, and correct seasoning. Serve at room temp, or slightly warm. Garnish with sliced green tops.
NOTE�(Chez) Yukon Gold potatoes will give the salad the unique �orange� color.
I don't have many original recipes...for one, I'm not a good enough cook but can follow a good recipe
. These are the guys I trust for their know~how and experience. Hope you find something you like...!Brett
