re: Mee Ma's Louisiana Gumbo Bricks?

I don't get in a pinch for gumbo, but if I did I would thaw out one of the three quart ziplocs I normally keep of my own and eat it.

Gumbo to me is a nice, slow process that I build from scratch, layer after layer, simmering, drink a beer, stirring, little housework, seasoning, drink a beer, tasting, little yard work, peeling the shrimp, drink a beer, smelling the aroma, read TD, rinsing the starch off the rice, yet another beer, cook rice, stir, a nice martini cause I'm getting full on beer and need room for gumbo, chopping green onions and parsley for garnish, bandage finger from knife wound, another martini to stop throbbing, 409 cooktop where rice boiled over, open bottle of wine to breath, stir, adjust seasoning, add file', give mouth to mouth to wine because it's not breathing, turn off fire, fix bowl, eat and finish wine, nap for two hours, gumbo in fridge, roll garbage can to street, tell garbage man I do not need a liquor license.