New Orleans Classic Gumbos and Soups (Classic Recipes)

Kit Wohl
Pelican Publishing (2009)
ISBN 9781589806306
Reviewed by Irene Watson for Reader Views (2/09)

 

Gumbos and soups….the comfort foods that we call can relate to.  And, according Kit Wohl one of the first do’s in New Orleans is to ”learn how to make a roux,” and “the second is not to mess with anybody’s mama’s gumbo recipe.”  If you want to make that great roux then I would suggest trying “Gumbo Ya-Ya” from Mister B’s Bistro.  The constant stirring creates a roux that is dark and rich.  It takes a long time to make – at least an hour – but worth every bite. Of course the andouille sausage and the large chunks of chicken create the classic gumbo.

Another recipe in “New Orleans Classic Gumbos and Soups” I tried is from Gerard Maras’ restaurant called “Chicken and Oyster Fil? Gumbo with Bacon.”  It is thick, succulent, full of oysters and has the distinct spiciness.  Served with rice and corn bread this one was a hit.

I also tried “Sweet Potato Soup” from Chef Austin Leslie.  It is sweet and smooth and has a light touch of bacon flavor.  Although the recipe says the soup isn’t very sweet, I felt it was.  It probably depends on the potato itself.  Next time I make this soup I will eliminate the added sugar.

Wonderful presentation!   Any person who would like to add a little New Orleans flare to their cooking will appreciate the recipes and the comfort of eating the gumbos and soups. Kit Wohl outdid her self and created a cookbook that is a keeper. I highly recommend “New Orleans Classic Gumbos and Soups” by Kit Wohl for yourself or as a gift.

 

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