I have eaten it maybe 4or5 times. Its an opportunity of circumstance. Don’t think I ever said, hey lets grill a snake tonight.
That would be a southern cajun thing. I would suggest google cajun jumbo recipe. Browse those ,could be different recipe for every region
First you will need a roux. The most important ingredient in gumbo. Many recipes and techniques online. Basically equal parts oil and flour. Blend and then cook to darken it to peanut butter to milk chocolate color. Many ways to achive this….stove top, microwave, or oven are most common.
Exactly!
The Roux is the key to great gumbo…
…followed by whatever Cajun spicing you are using…
Something most folks don’t know… it’s even better the next day… (the reason most don’t know that is it seldom lasts that long… 
)
Cheers
G
Very true @Gpaw Next day is always better.
Nice man you can’t beat simple club sandwich
Looking at that top photo, I thought those were boletes. Thanks for confirming.
