I very nearly headed over to New Orleans once because I heard the restaurants there served up crabs as big as dinner plates, but unfortunately, got detoured to Florida instead (not that Florida's any less lovely, mind). Anyway, the point here is that I missed the opportunity to sample authentic Louisianan Gumbo. Where I am living right now, Louisiana just seems very far away... even though it isn't, not really.
Imagine my surprise when Penny of Jeroxie blog announced the theme of this month's IIP - Gumbo. I had to Google it up to see how gumbo actually looked like and what ingredients made it up. While the most well-known gumbos apparently contains seafood or fowl with added sausage, there's also the meatless gumbo z'herbes that's composed of slow-cooked greens. I decided on a vegetarian version, one less complicated than gumbo z'herbes, with added Andouille sausage. Or rather, a vegan take on Andouille.
