(23 Jan 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Covington, Louisiana – 23 January 2025
1. Various of gumbo, pot and line Rebecca Cox cooking gumbo
2. SOUNDBITE (English) Rebecca Cox, Line Cook, Pot and Paddle:
"We make gumbo, lots and lots of gumbo when it’s cold outside that’s whenever customers start coming in for the gumbo. During the summer time not so much."
3. Close up of roux
4. Wide pan of ingredients
5. SOUNDBITE (English) Rebecca Cox, Line Cook, Pot and Paddle:
"We got to have the you know the perfect roux to make the perfect gumbo. We scooped the roux in there and then two buckets of hot, hot water and then we boil that down and sift it, make sure it’s real smooth. And then once that’s done and it comes to a boil, then you add your hot sauce, your kitchen bouquet, your salt, your chicken base and then once that comes to boil your add your, you know, your sausage and your chicken and just let it boil for about an hour and a half."
6. Wide of Cox tasting the gumbo
SOUNDBITE (English) Rebecca Cox, Line Cook, Pot and Paddle:
"I like cooking for others to make them full and happy."
7. Cox brings gumbo to table
8. SOUNDBITE (English) Julia Ourso, Covington, Louisiana Residents:
"There’s definitely a lot of different types of gumbo and I think that’s what makes it so important because you can get it like in northern places but it’s just not the same. Like the flavor and even like the liquid like texture like here it’s kind of more, it’s more like thick rather than watery which makes it different. You know only real ones know how to do that. But it’s also like everything you can even like put in it. Like I’ve seen people put like seafood gumbo and like chicken and sausage. There’s just a lot of variety."
9. Close up of gumbo
10. SOUNDBITE (English) Jack Ourso, Covington, Louisiana Residents:
"This is gumbo with jambalaya rice. So you get the nice and flavory rice from the jambalaya in with the gumbo. It’s a lot better instead of the white rice."
11. Wide of Pot and Paddle napkin holder
12. Close up of gumbo
13. SOUNDBITE (English) Gwen Parker, Covington, Louisiana Resident:
"We have been craving gumbo because it’s New Orleans. It’s a New Orleans thing, totally Louisiana and so we came up here and we were like this is the first thing we did when we left the house after four days. We came to get gumbo and red beans and rice."
14. Cox ladles gumbo into bowl
15. SOUNDBITE (English) Gwen Parker, Covington, Louisiana Resident:
"It warms our soul, yes. But this is really good!"
16. Wide of sign that reads "It is gumbo weather"
STORYLINE:
The storm system that brought so much snow also sank thermometers into record-breaking territory across the Deep South.
Ten inches (25 centimeters) of snow fell in some places in the New Orleans area, smashing the city’s record of 2.7 inches (6.8 centimeters) from 1963, the National Weather Service reported.
Across the state, Louisianans have one go to solution when the weather drops below fifty degrees; gumbo.
The cajun dish is traditionally made with heated oil and flour, otherwise known as a roux, then mixed with vegetables, chicken broth and whichever meat is convenient for the chef, typically chicken and sausage served over white rice.
"There’s just a lot of variety," Julia Ourso says as she drops hot sauce on her bowl of chicken and sausage gumbo.
Her brother Jack on the other hand decided to go with a specialty at Pot and Paddle in Covington; gumbo-laya, which is gumbo over jambalaya rice, "It’s a lot better instead of the white rice," he says.
"It warms our soul" she added.
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