Thread:Missmuil/@comment-36124971-20181018145950/@comment-36124971-20181019045845

Louiana Gumba is a family recipe -each family creates there own--I have trouble in most restaurents with gumbo the last few years. It has been reduced  to a  salted dark  liquid soup with a few shrimp floating around. I would be glad to send you my recipe but I use a few short cuts that I do not think are available oveseas. Zatarin Gumbo wiith rice and Johnsonville Hot Italian sausage.--I f they are available to you let me know and I will save you a trip. I also use shrimp and crawfish tails. Are you sure you are up to Lousiana food -Hot and spicey. You just left the hospital. Be Careful !!! Of course you could just stick to those amazing gulf oysters and soft shell crabs and go easy on the cocktail sauce. Fnnish with Bananas Foster, my absolute favorite desert next to creme brulee and teramisou.

My health is fine and I am leaving next Friday to visit my daughter and  also my granddaughter and her family in Houstin. My sister and her husband are driving in from Ocala Fla. to visit her son and then we are all going back to Ocala.. My granddaughter is a great cook and thr seafood comes sraight offthe gulf. I am gettin long winded again.