It snowed in Virginia last week! To those of you that frequently get snow, this is no big deal, but to those of you that live in warmer climates, you can probably understand my excitement. A week or so before it snowed, I literally jumped out of bed when I thought I saw snow through the window only to find out it was hail. What a letdown. When I saw the first flakes start falling last week, I was like a giddy little girl. Remember, I spent most of my life in Alabama, so snow is still quite novel to me.
Cold weather requires comfort food. We made our standard comfort food meal of three cheese macaroni and cheese one night, but thankfully we had several nights with snow and got to make plenty of snowy weather dinners. We made this gumbo before the snow came, when it was just bitterly cold, but we froze a few servings to have later. Let me tell you, having gumbo already made and just having to reheat it and not attempt to drive in the snowy, icy craziness was awesome. I’m telling you that so you won’t be tempted to halve the recipe. Sure it makes a lot of servings, but you never know when you’ll be thankful to have a homemade dinner waiting for you in the freezer.
This gumbo has been in our winter meal rotation for almost three years now, and I crave it as soon as the weather turns cold. Filled with Cajun spices, andouille sausage and tender chicken, this is a stick-to-your-ribs meal if there ever was one. It takes some time to prep, but the end result is so, so worth it. This is one of those meals I really love the process of making, too. The sound of the searing chicken. The roux that changes from light to dark. The way the kitchen smells as the simmering gumbo fills the air.
:Cue music for “My Favorite Things”: