Grandma's Gumbo

Something cold, something hot –
Put it in my big black pot.

In my pot that’s oh so jumbo,
Just the size for Grandma’s gumbo.

Now it’s time to make the roux.
That’s the first thing we must do.

A little oil, some flour too –
Let it simmer; now it’s through.

Two cups of rice will be just fine.
We’ll set it aside until we dine.

Don’t forget the pinch of salt.
The boiling we don’t want to halt.

Sauté’ some celery until it’s tender.
An excellent flavor it’s sure to render.

Add an onion; don’t shed a tear.
It’s just the next ingredient, dear.

Just the thing to make it yumbo,
All a part of Grandma’s gumbo.

A green bell pepper for the reason
Of bringing out the perfect season.

Okra and tomatoes will be just great.
The flavor we want to regulate.

Just the thing to make it yumbo,
All a part of Grandma’s gumbo.

Jumbo shrimp, the seafood creature –
Add some to this Creole feature.

In go oysters by the bunch.
They’ll give the dish an extra punch.

Just the thing to make it yumbo,
All a part of Grandma’s gumbo.

The crab into the pot must go.
Make it fast so he won’t know.

Then come onions, chopped just right.
Add some garlic, a cook’s delight.

Just the thing to make it yumbo,
All a part of Grandma’s gumbo.

Toss some parsley in the mix,
To help make sure the flavor kicks.

Shake in some hot sauce; don’t be shy.
It’ll be so good you’ll want to cry.

Come and get it while it’s hot.
Scoop it right out of the pot.

Top it off with a dash of file’.
“Oooh ya-ya” is what we’ll all say.

Just the thing to make it yumbo,
All a part of Grandma’s gumbo.


From Grandma’s Gumbo, D. O. Kadair
Pelican Publishing Co.: Gretna, LA. 2003.