Using restaurants as a lens to observe the citys cuisine, Lolis Elie talks about food, culture and customs of New Orleans on this weeks edition of A Taste of the Past. There are at least two traditions in Louisiana gumbo. The New Orleans tradition, and that gumbo tends to be thinner, tends not to have as thick or dark of roux, and also, when I think of Creole gumbo I think of a mix of sausage, seafood, and occasionally some poultry. [15:05] --Lolis Elie on A Taste of the Past andnbsp;
Using restaurants as a lens to observe the city’s cuisine, Lolis Elie talks about food, culture and customs of New Orleans on this week’s edition of _ A Taste of the Past _.
“There are at least two traditions in Louisiana gumbo. The New Orleans tradition, and that gumbo tends to be thinner, tends not to have as thick or dark of roux, and also, when I think of Creole gumbo I think of a mix of sausage, seafood, and occasionally some poultry.” [15:05]
–Lolis Elie on A Taste of the Past