This gumbo is the perfect solution to get all those important New Year’s Day ingredients, such as black-eyed peas and cabbage, to the dinner table without serving them in the traditional casserole style.
St. Joseph’s Day, or the “feast day of St. Joseph,” is March 19. The tradition of building the altar to St. Joseph began as far back as the Middle Ages in gratitude to St. Joseph for answering prayers for deliverance from famine.
Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.
Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any soup.
In the 1700s, the Acadians in Louisiana started growing red beans in their gardens. Centuries later, this eventually inspired the start of Blue Runner® Foods in 1918, and it has been a Louisiana tradition ever since!
Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.
Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetable
Prep Time: 3 Hours Yields: 12 Servings Comment: A bean stew is an excellent source of protein. Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red