To celebrate the summer weather, Eurospan has once again been seeking culinary inspiration from warm climes, this time transporting us to the kitchen of the American Deep South with a University of North Carolina Press cookbook. Frances, Assistant Sales & Marketing Manager, describes cooking up a Savor the South® feast…

I’m usually found working on our medical and allied health books here at Eurospan, but who doesn’t want a chance to try out some home-cooking, Louisiana-style?

Gumbo

"Jambalaya, crawfish pie, filé gumbo", sang the late, great Hank Williams, and these are all dishes to be found in the University of North Carolina Press’s appetising cookbook Gumbo. Although I was very tempted by the sound of the Alligator Sauce Piquant and Catfish Gumbo recipes, for convenience’s sake I settled on Shrimp and Okra Gumbo, a dish, I was assured by Gumbo’s aptly-named author Dale Curry was “basic gumbo, and there is none better. The ingredients are pure Louisiana.”

Served with rice and French bread, gumbo is a Creole-Cajun simmering, spicy dish to feed a crowd. Traditionally made with onions, celery and bell peppers plus garlic in a roux, stock and seasoning are added, then your main ingredients of seafood or poultry and sausage, although there are numerous regional variations. The Shrimp and Okra Gumbo I chose was fairly straightforward to make and very tasty to eat. It received a warm reception in my house, even from the housemate who ‘doesn’t like fish’, but who conceded that, yes please, he would like a second helping. We may not be on the bayou in north London, but next time I'll be trying out jambalaya for dinner.

Gumbo