We’re on the edge of my favorite time of year here in New Orleans: gumbo season. Loosely defined, it’s when the weather isn’t too hot to cook something all day over a low flame. The suffering caused by Hurricane Ida has yet to abate in fishing communities south of here. Yet my go-to recipe is closer to this duck-andouille gumbo from the Upperline, a classic New Orleans restaurant that has sadly remained closed since the start of the pandemic last year. BRETT ANDERSONRecipes: Creole Redfish Gumbo | Curried Shrimp and Crab Gumbo | Upperline’s Duck and Andouille Gumbo

Source: New York Times September 16, 2021 18:00 UTC