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TEAM ROUX

W IS FOR WEATHER Is there “gumbo weather” Or can you eat it year ’round? Some say it's off limits Until the heat cools down.

Y IS FOR YESTERDAY’S GUMBO Like wine and women Gumbo gets better with age, The leftovers might even Take center stage! It’s no secret that gumbo belongs to an elite class of food — like Chinese takeout and lasagna — that tastes better the second (or third) day. The extra time a gumbo’s flavors spend commingling while refrigerated together overnight allows all the bits to congeal into a thicker, fuller whole. So, no, it’s not just your imagination: Yesterday’s gumbo actually does taste better.

MISSISSIPPI GUMBO ARROW-CIRCLE-RIGHT Chef Nick Wallace introduced the world to Mississippi Gumbo as a contestant on Bravo’s cooking competition show, Top Chef (he has also participated in several other Food Network programs). Wallace’s culinary skills earned him the title of Best Chef of Mississippi 2020. Visit the Nissan Cafe at the Two Mississippi Museums in Jackson, Mississippi, to try a bowl of Mississippi Gumbo for yourself.

Superstitions are thick in the air throughout South Louisiana…particularly when it comes to food. As far as gumbo is concerned, some people believe that a specific season exists when it’s appropriate weather for gumbo eating, beginning with that first nip of winter when the humidity goes from brow-mopping hot to a light glisten on one’s temples. Any other point in the year that’s not “gumbo weather” time? The dish is mostly off limits. (See letter Z for an exception.) Sure, there are some pragmatic reasons a robust bowl of andouille and chicken gumbo might not be the most popular choice for a July picnic, but when it comes to stirring up bad luck, I tend to think year-round gumbo-eaters are in the clear. It’s just too delicious to be confined to a season.

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The Gumbo Gators Schexnayder

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Author and illustrator Paul Schexnayder captures a local’s perspective of his home state with his playful, folk-art style illustrations. The book is complete with a Cajun-French glossary. A native of New Iberia, Louisiana, author and artist Paul Schexnayder is the recipient of numerous honors for both his civic involvement and his artwork. He was named Citizen of the Year by the New Iberia Daily Iberian , and he received the award for Best Animation Film at the Iberia Film Festival two years in a row. He is frequently featured as a festival poster artist, and his work has been placed in galleries and shows throughout Louisiana. His work can be found in the collections of former Louisiana governors as well as in the homes of esteemed collectors throughout the country. The author/ illustrator of three previous children’s books, he has worked as a visual arts teacher in area schools since 1989.

Written and Illustrated by Paul Schexnayder

“Whimsical artist Paul Schexnayder takes us on a delightful road trip through Louisiana with two festive gators. I can’t think of a better way to teach Louisiana geography, not to mention our unique culture.” —Cheré Dastugue Coen, author of Exploring Cajun Country: A Tour of Historic Acadiana “Awonderful read-aloud storybook that will delight young readers and their entire family. Paul Schexnayder has a great talent for combining fun language and enchanting, colorful illustrations.” Meet Fran and Van Harahan! This spicy alligator couple travel the state of Louisiana, makin’ groceries for a gumbo. In their boat, they pick up rice in Crowley, sausage in Lafayette, and wild game in Shreveport and Monroe. As Fran and Van explore from the Red River to Bayou Teche and down along the old Mississippi, delighting in the delicious ingredients they find along the way, they introduce young readers to the waterways and byways of the Bayou State. Follow along as these Gumbo Gators make a gumbo fit for the whole state of Louisiana! —Lorraine Kingston, Books Along the Teche

Z IS FOR GUMBO Z’HERBES A Maundy Thursday specialty Of Chef Leah Chase, Printed in Korea

She cooked with a magic That can’t be replaced.

THE GUMBO GATORS ARROW-CIRCLE-RIGHT Paul Schexnayder’s new children’s book, The Gumbo Gators, from Pelican Publishing, features Fran and Van Harahan, two gators who tour the state of Louisiana picking up ingredients for making a gumbo. Look for it wherever books are sold this fall. Written and Illustrated by Paul Schexnayder

JUVENILE FICTION / Cooking & Food

$19.99

ISBN 9781455627011

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Gumbo z’herbes is a Lenten season gumbo that stands out from the crowd, with its nine (or other odd number) types of greens, occasionally vegetarian construct, and ties to none other than the queen of Creole cuisine herself, Leah Chase, who served the dish annually for throngs of guests at Dooky Chase until her death in 2019. While the religious lore goes that the nine different greens in gumbo z’herbes represent the nine different churches visited by Jesus on Good Friday, Ms. Chase had a different spin on the meaning. “You will acquire a new friend for every kind of green in the pot — and we hope one of them is rich!”

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X IS FOR X-TRA RICE How you layer your gumbo Can be quite revealing, For many, extra rice Seems quite appealing.

Glance into the depths of several gumbo bowls in a row, and you’ll see a completely different ideation of what constitutes the perfect rice-to-gumbo (or gumbo-to-potato salad) ratio for each person. Some starchy enthusiasts heap on extra rice — practically turning the gumbo itself into a topping — while others put such a measly scoop of rice in the bowl it’s hardly worth bothering. Structuring a bowl of gumbo is an art form; years of trial and-error work will reveal the perfect-for-you balance.

GUMBO RADIO ARROW-CIRCLE-RIGHT “The Swamp Pop & French Music Show” host Bobby Richard grew up in the swamp town of Pierre Part ( Swamp People star Troy Landry lives there). Tune in to the “Swamp Pop Show” Saturday mornings and the “French Music Show” Sunday mornings, or stream online at www.gumbo949.com.

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