“I hate those old alligators,” Caro says, then looks in the direction of the bayou.
“Uh,” Necie says. “Yall don’t think there are any alligators in this bayou, do you?”
“Maman put a gris-gris on all the alligators behind our house,” Teensy says. “We don’t have to worry. Maman is the one who gave us our name! She’s the one always saying, ‘Gumbo Ya-Ya, gumbo ya-ya!’ ”
-Divine Secrets of the Ya-Ya Sisterhood, Rebecca Wells
I’m a terrible evening cook. Ask me to make something in the morning or lunchtime? Not a problem. But come 6 pm, the last thing I want to do is turn on the oven or stove.
And in summertime when it’s still 35C+? Forgetaboutit. Which makes me pretty certain the slow cooker was made with me specifically in mind. I still love eating hot food in summer… I just don’t want to be cooking over a stove when it’s hot.
This gumbo recipe can be started at 10am (start your prepping much earlier if it really is summer you’re cooking in), put on low in a slow cooker, and be ready for about 5-6pm. Don’t let the number of ingredients put you off. It’s no biggie.
This filled my 3.6 L slow cooker, and I guesstimate from the 3 recipes I took pieces from that it makes 8 servings. This of course depends on your idea of serving size.
Note: To make gumbo ya-ya, make with chicken and andouille sausage.