Add something to the gumbo

 
Louisiana markets and publicizes itself on its unique culture. A mixture of hues, colors, backgrounds, socioeconomic status, education, philosophies, rituals, practices, religions and more similar to the popular food gumbo.
In the gumbo, every flavor and part is unique.
Without one another the gumbo would not be the same.
Without the roux it would the consistency of chicken noodle soup.
Without the meat and seafood it would be a vegetable soup.
Without the trinity it would be a mess of protein in a bowl.
The trinity; onions, celery, and bell peppers, sets the tone and serves as a seasoning foundation for the gumbo. Without it the gumbo would not be so dynamic it would resemble any common broth based soup.
The roux, the thickener. Consists of only butter/lard and flour but, makes the gumbo different. It creates a hybrid between a soup and a stew.
The okra can be crisp and floating or it can cook down until the slime has expelled and the seeds are spread throughout the gumbo. No matter which way it adds a distinct and unique flavor to every spoonful.
The sausage – whether andouille or Manda – is distinct, charred on the outside and juicy on the inside.
The chicken, on the bone or off, adds a special texture as the gumbo cooks down shredding and tenderizing the poultry.
The shrimp, crawfish and crab are just a little lagniappe, something extra. All this represents some of the heritage of Louisiana, the food cultivated here.
Whether you eat it with rice or not, the bowl of gumbo cannot be made of just anything, it must contain the best and freshest ingredients.
It time for us to start making our own gumbo.
We can’t invite someone over to our house and let them use our kitchen.
You wouldn’t have company over with a dirty house or want someone to show up unexpected and catch you off guard.
We have to start with the freshest ingredients.
Ripe, young, experienced people with fresh ideas and perspective in the Legislature. It’s time to choose people for the change they can make and not to keep things the same.
Not their namesake but for their plan and knowledge of the game.
We must be willing to stir the roux.
Not just until we can add some liquid or until our hands get tired but ​until it’s right. If it gets burnt we must be willing to start over.
Everyone makes mistakes but when the mistakes hinder progress it’s time to re-evaluate their position and effectiveness. Sometimes it’s not the person it’s the plan that need re-evaluating.
We must be willing to make our gumbo unique.
The governor, mayors, city councils, boards and cabinets must represent us. We are different hues, backgrounds, educations, cultures and philosophies. Our government should represent that not contradict it.
We must be willing to throw in some lagniappe.
Volunteer, mentor, reach back, donate (time and money) and do deeds because you can.
Our communities, cities, towns and state are what we make it. If we put in the time to make them better others will be willing to invest in our prosperous future.
We need to be willing to fight when necessary, be diplomatic and cordial and make the system work for us not against us.
So, I’m offering you the gumbo baby! Take it or leave it. The gumbo was not cheaply made, didn’t skimp on the seafood, and is fully loaded. That’s because I made it that way. (Lady from Popeye’s commercial’s voice)
How will you contribute to the Southern University, Baton Rouge, or Louisiana gumbo?