Last weekend I headed down to New Orleans to see my parents who live there and to soak in some much needed southern time. This involves feeling the warm air with a slight edge of humidity this time of year, smelling the Cajun seasonings in a restaurant while drinking an Abita beer, watching the enormous barges get pushed up the Mississippi river by their little tugboat, seeing the performers in the French Quarter entertain the crowds, and getting powder sugar from Café Du Monde’s beignets all over my clothes.
When our oldest son was still an undergrad, he did a summer internship in Lafayette, LA. The hubs and I went to visit him during that summer and had the great privilege of eating at Prejean's Restaurant. While there, I purchased their cookbook and every fall, that son requests I make gumbo during football season. I make two kinds: chicken and sausage (for my husband) and duck and sausage for everyone else. This is the recipe with such great pictures - and it's on a dead blog. I couldn't see it go to waste and decided to reblog it in an attempt to save it. I cannot recommend this recipe enough! I make rice in the rice cooker at the same time and serve it. Then 1/2 cup rice and 1 cup gumbo go into Ziploc screw-top containers and into the freezer for work-day lunches. Fabulous!!
