After our trip to New Orleans you could say Adam and I left inspired. We have always talked about Gumbo and Crawfish Etouffee but have never actually made it ourselves. With most of the ingredients already taking residence in our kitchen we decided to go for a venison gumbo. I should warn that this recipe lasted us almost a full week, only coming short because we shared some with friends at work. With the northern winds blowing in for a chilly week it has been the perfect lunch/dinner, and it seems like the gumbo continues to gain flavor each day.
I am a student affairs professional, an amateur chef, and an adventurer at heart.
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