Not so good, but at least I gave it the good ol' college try. I've been craving some Louisiana Gumbo, ever since a visit this past summer. I found an easy looking recipe online, and made a couple of substitutions. Oh, there was the onion/celery/green pepper choppings in melted butter with a little flour (had to try this twice, burnt the flour really bad the first time ). Added some minced garlic, a can of diced tomatoes, it called for a can of condensed chicken broth for which I substituted condensed chicken with rice soup (since rice had to go in sooner or later), some New Orleans sausage pieces, Louisiana Cajun seasoning, dried thyme, and at the very end, some small salad shrimps (didn't want to pay for the larger deveined shrimp). Self served it over some Uncle Ben's rice
Anyway, it was an ok supper for this Scandinavian of the Upper Midwest (the LA Cajun seasoning was a bit of a stretch, as up here we only recognize three seasonings: salt, pepper, ketchup). It could have used more tomato juice or something to make it more tomatoey, however... I guess I'll just have to find another excuse to visit Natchitoches, LA
I think once you have had the real stuff recreating is a challenge.
Tonight -- peppers and eggs. A Lenten Friday special.