Louis Edmonds' Special Gumbo

from the Dark Shadows Celebrity Cookbook

I expected to find Louis Edmonds' recipe for Gumbo in the Dark Shadows Celebrity Cookbook and was delighted when I did.  This was a favorite dish of Mr. Edmonds, a traditional food from his Louisiana roots, and one that he enjoyed preparing for guests at his home.  There are a variety of gumbo recipes and this one is the most appealing and a  classic in my opinion.  IAs a New Englander I am not fond of meat and fish in the same dish and liked this gumbo for its very tasty combination of tender chicken and hot sausage. Also a plus, the fresh vegetables, onions, peppers, tomatoes, and garlic are prominent and not fatigued from cooking too long.  Mr. Edmonds does not call for andouille sausage or filé powder, often required ingredients for some southern gumbos, but he brings in distinctive flavors with hot Italian sausage and a flavor bouquet of bay leaf, basil, thyme, and cayenne pepper.  The thyme in particular is an important herb in many Caribbean dishes and was just the right touch.  And be sure to use a large cast iron frying pan if you want to prepare the gumbo like a true New Orleans chef.  I found this aromatic and savory stew quite easy to make ahead and when it came time to serve, all I had to do was cook the rice, so this is indeed a recipe where the cook can be in the parlor.  I indulged in two servings because it was just so delicious and I look forward to making it again soon.  Try it with some crusty bread and your favorite wine, white or red.  I can only add that one of the real pleasures of preparing and serving this dish was spending time thinking fondly about "Big Lou" himself and how he created the role of Roger Collins so very memorably.  Both Louis and Roger were fascinating and compelling characters.  I'm not sure if gumbo was ever served at Collinwood, but if you haven't tried it, this is something you should treat yourself to soon.