At the Table

For the life of us, it seemed nothing could be done about...although we tried. We begged, we pleaded, please, children don't tell your friends it's gumbo night. But in the end, it really didn't matter because somehow, someway the neighborhood buds and even though who didn't live in our neighborhood always knew. It was kind of a miraculous kind of thing because without any notice...right about dinner time...unexpected friends appeared just in time to eat with us.

Steve and I would look at our children and they would all exclaim with truthfulness conveyed with every breath, "I didn't invite them, I promise!!!" Somehow, someway, they came and stayed. What was the draw??? I think initially it probably was the food, but something else made them stay. Could it be that they were welcomed at the table?

And that is how it would happen...every time!!! What was the draw? How did they know? To tell the truth, it really didn't matter because it continued to happen until we moved from that address to a foreign land called, "Texas." There was a void "at the table" for a while. The unexpected dinner guests cease...for a while.

Over time our Texas friends came to know this delicacy and yes, it has been requested when someone has been ill, had a baby, had surgery, just plain old hungry for it...and it even made into the church cookbook. Finally, once again, the unexpected joined us again at the table.

Thinking back over the tapestry over our lives, there were many important things that happened and was shared at the table. No wonder the Lord shared his last moments with friends and family at the table. What is happening at your table? Do you welcome unexpected guests? Is it a safe place to come and just "be?" Could it be that the hunger that draws them is not so much the food for the physical need? Could it be that the need is spiritual or emotional? What are you serving up to your family, friends and unexpected guest at the table?

So for those of you that haven't guessed it by now, here goes my recipe for Chicken/Duck Gumbo. (Hey, I'm from Louisiana - you were expecting???).

Chicken/Duck Gumbo

6 chicken breasts (thawed) or 12 duck breasts

1 onion (chopped finely)

1 large green bell pepper (chopped finely)

6 stems celery (chopped finely)

4 cloves garlic (chopped - you guessed it - finely)

Parsley (1 bunch)

Green onion tops

Salt and pepper to taste

Several dashes of Tabasco

File' to taste

Place chicken or duck in stock pot and cover with water. I saute' onions, bell pepper and celery in a small amount of canola oil. Add the veggies (Louisiana people know them as the "trinity.") to the stock pot and cook until meat is tender. Remove meat from stock pot and cut into bite-size pieces. Return to pot.

Roux:

1/4 cup flour

1/4 cup canola oil

Tony Chachere's Seasoning (to taste)

Mix in a skillet and SLOWLY cook until the roux is the color of a Hershey's bar. Once it is brown slowly add to stockpot and stir until mixed well. About 30 minutes before serving add the parsley (one bunch chopped) and green onion tops (chopped) and cook until ready to serve.

Serve gumbo over Zatarain's long grain rice and serve File so everyone can season to their own taste. Great with crackers and a green salad.