And a couple of weeks ago I made gumbo. I followed Felicity Cloake's recipe.
After 45 minutes I got bored with the roux, so it wasn't as dark as it should have been, but it still added a nutty flavour as well as thickness to the stew.
I followed the recipe fairly closely - using 125g of okra since that was the size package it came in. I realised once I'd made it, looking at the fairly meagre shreds of chicken, that when she said "chicken legs" she probably meant chicken marylands, or drumstick and thigh portions, whereas I had just used drumsticks.
Even so, it made a rib-sticking meal served with a good portion of rice. Basmati, not from Carolina. My mother was astounded when I said I'd made and intentionally eaten something with okra in it, but somehow the mucilaginous texture which normally sends me screaming just works well in this. It definitely needs a good slug of hot sauce to brighten the flavours though.
Now to go in search of hominy grits for my next Southern culinary adventure.