Page 42 - South Mississippi Living - May, 2023

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A Pot of Possibilities
story and photos by Kimberly C. Rasmussen
There aren’t too many dishes that are more captivating and polarizing than gumbo. It’s a dish with roots running deep throughout our region and spanning across nationalities, continents, and communities. Just like its flavor, gumbo’s origins and histories are rich with influences from African, Native American, and European cultures. And just like its ingredients, gumbo’s flavor is diverse, instinctive, and intentional.
There’s something special about gumbo that will invoke a passion in an individual unrivaled by anything else. Perhaps it’s the story of how gumbo came to be. Chronicles of gumbo history have been read and dissected
in search of that catchall answer. And while general philosophies were born pronouncing the birth of this beloved dish, the one constant is that everyone’s recipe of gumbo is different. A different method. A different story. A different element that makes it so very special.
Ask anyone you know to tell you who makes the best gumbo and you will almost always receive a quick and very confident response. It’s instinctual. Ask them what ingredients make up the best gumbo and again, with little hesitation, they’ll answer. But be prepared when you ask the next person in line the same set of questions because you will likely receive an entirely different answer. Sometimes one that scoffs at the beliefs previously adored by another. You see, opinions are like gumbo. No two are truly the same, yet everyone seems to know best.
Off the Hook in Pascagoula is an
easy choice when it comes to gumbo. Chef Josh Walczak draws inspiration from his time growing up in Louisiana where he recalls there always being someone’s grandmother dicing “The Trinity,” stirring a roux, or adding that most coveted ingredient – okra – for the finishing touch. To Walczak, gumbo
42 | May 2023
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Seafood Gumbo from Off the Hook.
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