HughRMcCann

As we clattered along at a leisurely 50 mph edging towards New Orleans, I had one of my most memorable conversations of the whole trip- why this 6ft middle-aged man married man Frank, a software engineer, who has travelled to Europe before needed a full size pick up truck.

Frank: Hey man, where you heading? 

Me: Hi, I’m Hugh off to New Orleans for 2-3 days,  I’m from Ireland etc, etc, etc,

Me: How about yourself?

Frank: I’m Frank, we’re driving over to Daytona for the NASCAR up from New Orleans.

Me: Gosh that’s some distance

Frank: Yup we have a pickup with two barrels of gasoline waitin’ so we don’t need to stop for gas..

Me: Gosh that’s one way of doing it...and Frank, do you drive a full size pick-up day-to-day?

Frank: of course - a Ford F-250

Me: Frank, why do you need such a big truck? I’m from Europe, we find it hard do understand why Americans have such a love affair with pick-up trucks.

Frank: Well I like to be able to carry cement or a BBQ in the back

Me: OK,but why not settle for a smaller Ford Ranger for example?

Frank: Because it don’t have the power on the Freeway

Me: Power to do what?

Frank: Power to drive up a hill with bags of cement in the back

Me: Surely it does

Frank: But not at 70 miles an hour!

Me: Ok, so you need to drive up hills at 70mph when you have cement in the back. How often does that happen?

Frank: Once a year or two?

Me: Why not drive a smaller hatchback and rent a truck when you need it?

Frank: I drove them a few times in Europe, but I’m a big man and I need the space

Me: In fairness Frank, you’re not much bigger than me and I drive a VW Golf which is fine.

Frank: Well I love my truck and perhaps it don't make all that much sense to you, but I won’t be getting a small hatch back any time soon!

Both: laughs

Chicken & Sausage Gumbo (Courtesy of Supreme Rice@ Crowley, LA)

Serves: 8-10

Ingredients

Roux: 1 part white flour 1 part vegetable oil

Gumbo: 2 gallons water 4 Tablespoons roux (more if you want it thicker and richer) 1 bell pepper, chopped 6 cloves garlic, minced 1 whole chicken cut up 2 large onions, chopped 1 lb of your favorite smoked sausage (sliced) 1 lb andouille sausage (sliced) 1 bunch scallions, chopped, tops only 1 bunch parsley, chopped salt, black pepper, cayenne and Cajun seasoning

Directions:

Start with the Roux: Heat the oil in a large skillet over medium heat (cast iron skillets work best). Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.