So what are you doing for Fat Tuesday? Me, I’m cooking up a big cast iron pot of gumbo. I started Cajun cooking about 10 years ago and really enjoy it. It’s not light food by any means but it is filled with lots of flavor. And I mean more than just hot/spicy.

Gumbo is not something you whip up fast. It’s like Italian sauces, or paella, you have to spend time stirring, and tasting and adding ingredients. If you go at this way you’ll be rewarded with some real good eating. Chef John Folse has a very good recipe for gumbo, it's the one I use with a couple of secret additional ingredients.