Comments on: What is Wantsumeaux Gumbeaux?

By: Susan Armand

Susan Armand — Thu, 22 Jul 2021 12:52:41 +0000

In reply to Marilyn K.. Marilyn, we also hope you enjoy the gumbo. When we started this, our goal was not to compete with family recipes because from first hand experience we know the love that goes into making homemade gumbo. We wanted to make the best version that cut the roux-stirring, all-day-simmering, time-doesn't-matter gumbo down to 45 minutes. Our gumbo ends up being a little on the thicker side, so if you like a thinner gumbo keep some extra broth or water handy to thin it out into the consistency YOU like. Please let us know your thoughts once you've made your pot. Every single opinion matters to us. And thank you for trying our gumbo and supporting our small family business.

By: Marilyn K.

Marilyn K. — Thu, 22 Jul 2021 06:22:11 +0000

Read Emma Balter’s (7/21/21) Chronicle column and saw the photo – that bowl of dark brown gumbo looked exactly like my dear sister’s! Placed my online order 15 minutes later. I’ve tried gumbo in several well-known Houston seafood restaurants – nothing comes close to my sister’s. Decades ago, she married a guy from Crowley, LA, and his mother taught my sister how to make a rich dark roux. Watched my sister many times constantly stirring the oil/flour for at least half an hour – tedious! But, boy, was it ever good! Kinda hesitant about “gluten-free”, but I read the positive reviews. Will report back after my chicken/sausage gumbo experiment. Thanks, Susan and Wes!

By: Susan Armand

Susan Armand — Mon, 19 Jul 2021 12:20:25 +0000

In reply to Ginger Simon. Thank you Ginger! And thank you for your support and encouragement!