We love Mardi Gras in our home!
Even though traditional versions of Gumbo and Jambalaya have lots of meat, that has never stopped us from enjoying them.
I made a delicious version of the Gumbo from my book, Fool a Carnivore, this past weekend and discovered that I had neglected to tell you when to add the sausage!
You can’t imagine how many different people proofread my final manuscript and none of us caught this error. Mea Culpa! If you have a copy of my book, please make a note to add the sausage at step 6 on page 144 at the same time you add the chicken tenders or strips. Keep in mind that if you use the Gardein Chick’n ‘n Strips, this dish will be vegan. If you decide to use the Quorn Chik’n Tenders, which have a small amount of egg white, this dish will just be vegetarian. But either way, it will be very tasty! I’m posting more pictures of the finished dish, including some photos to help you tell when your brown roux is done, on my Facebook page, so please check them out!
