When: Sat., Feb. 14, 10 a.m. 2015
There's a million ways to make gumbo and they're all right (or wrong). You can thicken with a roux (and argue about how dark it should be). You can do like the Choctaw and use filé powder (ground sassafras leaves), or use okra (pod slime). Then you can fill it with smoked sausage, rabbit, oysters, crabs, squirrel, veal, duck — pretty much anything else that squawks, honks or bites — and throw in the Cajun holy trinity (celery, bell peppers and onions). Whatever you do, add tomatoes (or definitely don't) and serve it over rice (definitely do). See how the pros do it, at 10 this morning at the Mumbo Jumbo Gumbo Cook-Off in Soda Springs Park (1000 Manitou Ave., Manitou Springs, manitousprings.org). One dollar gets you two samples. — Bryce Crawford
Price: $1 gets you two samples.