It was tricky enough buying the right ingredients in Manhattan - with the sassafras being particularly difficult to find. Trying to source all the requirements in Gospel Oak, on a whim, during the Bank Holiday weekend, was a bit of a fool's errand.
On reflection it wasn't the best thought out meal. It came to mind because we had a tin of crab meat that needed eating. We're trying to use up food from the larder and the freezer, before the move next week. Translating a surplus tin of crab into an elaborate Cajun was a bit of a leap, I'll admit. To complete the recipe I needed to buy some shell on king prawns, Andouille sausages, okra, and sassafras (and some other, less exotic stuff). The otherwise excellent Budgens of Belsize Park fell short, unsurprisingly.
So I made do with some Cumberland sausages, frozen king prawns (some of which I boiled in lieu of shells to make the stock), and frozen okra. A generous dash of cayenne made up for the lack of heat from the spicy Andouille sausages.
|English gumbo ingredients|
It may not have been entirely authentic but it was still jolly good.
|Chuck enough okra in and it looks like the real thing|
And now, instead of a tin of crab meat which needs eating, we have half a bag of frozen okra and another of frozen king prawns. Brilliant. Really helped clear those cupboards ready for the move.