While I did grow up in the South, it was nowhere near Louisiana, and I was never exposed to gumbo until I started cooking and seriously researching food trends. But what I was exposed to was my mother’s summer vegetable soup which almost always included okra (a traditional gumbo component). So I have developed my own “gumbo” recipe based on both influences. Mom’s treatment was never spicy. Mine is heated with cayenne, smoked paprika, and other seasonings inspired by Cajun chef Paul Prudhomme.

Vegetable Gumbo Chez Edouard served over steamed rice
Cornbread muffins

The rest of the watermelon