Gumbo is manna from the Gods

I lived in Md. on the Eastern Shore on the Chesapeake Bay for a couple of years. Met some really interesting folks, including a couple of Cajuns for Louisiana. They introduced me to things you don't normally get in Warren County, Pa., including gumbo, jambalaya, crawfish boils, eutoufee, fine scotch, good beer, etc. Out of all of it, a good bowl of gumbo and some andouille sausage might be my favorite. I got a couple of fine Cajun recipes out of my buddies. And we make our own smoked andouille at Hog Wild Headquarters.

That being said, I'm sitting here eating a mighty fine bowl of chicken and sausage gumbo (using Hog Wild andouille) whipped up by Jared Villella, who lives in Warren, Pa. I've said it before, and I'll say it again--the guy makes a killer gumbo. In the top three I've ever had the privilege of shoveling in my mouth. So while I wait for the bacon to finish up on the smoker, I'm going to lick the bowl, throw in another heaping serving and enjoy the fact that I'm eating some top notch bayou cuisine in the mountains of northwestern Pennsylvania.