Poppy Tooker

 
 

“Have mercy, Poppy!,” Wynton Marsalis begs on an upcoming edition of CBS Sunday Morning as he samples a delicious gumbo cooked by Poppy Tooker, champion of Louisiana's culinary customs, cookbook author, and host of the NPR-affiliated “Louisiana Eats.” The CBS Sunday Morning segment with Poppy and Wynton will air this coming Sunday (Feb. 3)—SUPERBOWL SUNDAY!  Both agree that Creole gumbo is the emblematic dish of New Orleans and the best gumbo usually comes from your mama’s kitchen. As CBS' cultural correspondent, Wynton Marsalis personally requested an audience with Poppy in her New Orleans kitchen to bring to life his “Ode To Gumbo” segment, which investigates the dish that strums the heartstrings of every New Orleans native.

Wynton is far from the first to fall under the spell of Poppy’s gumbo. She trounced Bobby Flay in a gumbo “Throwdown” on the Food Network and penned the definitive article on gumbo for Fine Cooking magazine, sharing her perspective and expertise as a cooking teacher specializing in Louisiana's heritage foods. Poppy believes that knowing the story behind any dish just makes it taste better. In the case of gumbo each

CBS Sunday Morning “An Ode To Gumbo” with Poppy Tooker and Wynton Marsalis SUPER BOWL SUNDAY 8 – 10 am, February 3, 2012 Books.html

rich bowl is spiced with the history and lore of the people whose hands originally stirred the New Orleans’ ancient black iron pots. Her commitment to sharing and spreading the historic content behind Louisiana's iconic dishes led Tabasco to award her “Crescent City Farmers Market Cookbook” a special award for historic content.


Here is the “Ode To Gumbo” recipe that Wynton and I cooked for CBS News Sunday Morning on SUPERBOWL SUNDAY. Enjoy!

ODE TO GUMBO: 
POPPY’S SEAFOOD GUMBO 1/2 CUP OIL 1 CUP FLOUR 1 LB. GUMBO CRABS 2 LBS. SHRIMP 1 PINT OYSTERS 1 ONION, CHOPPED 1 BELL PEPPER, CHOPPED 3 STALKS CELERY, CHOPPED 2 LBS. OKRA, SLICED 1/4" OIL FOR FRYING OKRA 1 - 1 LB. CAN CRUSHED TOMATOES 1 GALLON SHRIMP STOCK 1 CLOVE GARLIC 2 T THYME 1 BAY LEAF 1 BUNCH GREEN ONIONS CRYSTAL HOT SAUCE TO TASTEBooks.html
Peel shrimp and combine make a stock by combining heads, peels, onion skins, celery bottoms and tops with green onion parings in a stock pot. Cover with water in excess of 2 inches over discards and boil for 15 minutes or less. Strain and reserve shrimp stock. Drain oysters and reserve oyster liquor. Fry okra in very hot oil until lightly browned (or roast). Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and the shrimp stock and oyster liquor. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer. Ten minutes before serving add shrimp and green onions. Add Crystal Hot Sauce and salt as needed. Serve on top of cooked rice. Books.html