Mardi Gras

So I tried to make a gumbo for Mardi Gras.  It turned out OK.  I read on Wikipedia about gumbo, then decided to just go ahead without a recipe.  How bad can one screw it up with delicious ingredients?

Started with onion and garlic sauteed in butter.  I added flour and made a roux, and cooked it dark, as wiki suggested cajun chefs are wont to do.

Next, a can of diced tomatoes and its juice, plenty of celery, some frozen chopped bell peppers, lots of thyme, parsley, and oregano, a bit of salt, and about 2 cups of frozen sliced okra. 2 bay leaves. Also a can of vegetable stock (wish I had fish stock )o:).

Then a sliced up breast of leftover jerk-seasoned chicken, a bit of leftover ham steak, and simmer for a while.  Bay leaves OUT; Shrimp, sliced tilapia fillet, Chinoteague clams, and plenty of cayanne IN.  Also, the secret ingredient, sherry.  10 minutes more, served over rice. (I promise, it's under there somewhere!)

Now, jerks, onto the desolate season of lent.  That is all.