My husband’s family is from New Orleans so they get all the credit for introducing me to the unique and flavorful cuisine of The Big Easy. From jambalaya to crawfish etouffee to seafood gumbo…many new dishes have been added to my list of “favorites” since my first visit to New Orleans almost 15 years ago. And even though beignets are basically deep-fried white flour treats, they certainly make my list of favorites as well. :) Today I want to share a family recipe that came from my husband’s Aunt Vicki. It was introduced to us as a “seafood gumbo,” but what I’ve learned over the years is that this dish can easily be an “anything gumbo” instead. What that means is don’t go out and buy a bunch of new ingredients to make gumbo…instead try to use some of what you already have on hand. If you don’t have shrimp and crab well then throw in some leftover Thanksgiving turkey (if you still have some in the freezer like us). And if you don’t like bell peppers then just add more celery instead. My favorite dishes are the ones that are flexible so use this recipe as a guide and don’t be afraid to get creative. As long as you start with the suggested roux (butter and whole-wheat flour) it’s pretty hard to mess up.