by Susan Ellis
Several years ago I was a judge for the Rajun Cajun gumbo contest. I'm no expert, to be sure, but two of my fellow judges were ... At least that's what they said, and things got very, very heated when the two disagreed about what constitutes authentic gumbo.
It's always been my understanding that gumbo's origins involved using what was available at hand, making it a particularly flexible dish. But, I have to say I was a little perplexed recently when I came upon a recipe using eggs.
I happened upon the recipe while doing a search for vegetarian gumbo. It's from the popular food blog 101 Cookbooks.
The eggs, which I believe serve as the protein, are poached in the broth just before serving.
That's the first I've heard of using eggs in gumbo, and it doesn't sound all-bad.
As for my own eggless gumbo, I use this recipe with some variations.
I can't vouch for the authenticity of the gumbo I made. Like I said, I'm no expert.