I like my gumbo thick, spicy, and hot. I like it when each steaming spoonful is laden with shrimp, rice, and onions. And I love its infinite varieties.
Each tastes different, bearing the hallmarks of where its maker was raised. Gumbo can be Creole or Cajun, concocted with either shellfish or fowl, and thickened with okra, filé powder or roux. But it always tastes like the South, an opinionated dish that is less appealing when tamed.
There’s no better place to discover this culinary delight – or to show off your version of it—than at the 16th annual Mexico Beach Gumbo Cook-Off, Saturday, Feb. 15, 2014, starting at 10 a.m. at Sunset Park. The event offers live music and free beads, and it’s free to enter.
You can purchase tickets for gumbo samples, and beverages as well as hot dogs and BBQ sandwiches will be available.
For an application, click here. All proceeds raised will go toward the Special Events for Mexico Beach's Best Blast on the Beach July 4th firework show.