Butternut Squash Gumbo

Creole cooking is a wonderful thing–you’ve got traditional Mediterranean influences (e.g. French, Spanish, Italian) strong, zesty southern elements (e.g. Carribean, American), and even African flavors. Its one of those styles of cooking that brings a whole lot of great stuff together to make something truly amazing. I wanted to take a classic Creole dish (gumbo) and see if I could spin it in a way that would fit my Thanksgiving menu by adding a bit of autumn to the mix (via butternut squash) as I thought it would be fun change from butternut squash soup.

Now for those of you haven’t had gumbo before, the first thing you need to do is correct this immediately. Seriously! Gumbo is almost stew like–thick, hearty, smoky, spicy, and full of a wide variety of things that’ll warm your bones. Some like to load their gumbo up with poultry (duck, chicken), others beef (veal, brisket), some pork (andouille sausage,… click to read more…

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