Letters from Our Readers

Letters from Our Readers


I’m not from there but I had a gumbo dish made for me by a man who is. He used a sausage that came from LA and I am trying to find out where I can get it. The sausage was called Blood Sausage. Do you know of any address either Email on Regular mail where I might be able to get it? Hope you can help me I have looked at all kinds of web sites and can’t find it anywhere!

Thanks for your help!


* * *

Hi Jenny,

I called a few places and the only one in my area that has red boudin is Bourgeois Meat Market, but they do not ship.  You might want to try andouille sausage or smoked sausage in your gumbo.  I usually use the regular smoked sausage myself.

Whatever sausage you use, I can tell you from personal experience, a homemade gumbo will be sooo much better than anything you’ll get at a restaurant.

Also, if you’re using okra, and don’t like the slime factor (personallly, I love the okra slime), just add a tablespoon of vinegar or a can of tomatoes.  Tomatoes make the gumbo more of a Creole dish than Cajun.  Growing up, my mom never used tomatoes, only a roux, but I sometimes add tomatoes when the mood hits me!