Robin Roberts does gumbo right

From her news anchor and co-host duties on “Good Morning America” to her coverage of the world’s top sporting events on ABC-TV and ESPN, Robin Roberts continues to set the standard for journalistic excellence. In 1994, Robin was inducted into the Women’s Institute on Sport and Education Foundation’s Hall of Fame, and is an active speaker for charity and civic functions. For more info, go to: www.abc.com

“Tell us about a wild dining experience you had overseas.

While covering the tennis French Open one year, I went to a fabulous Greek restaurant in Paris. It was really authentic, with great food, music and people smashing plates on the floor. I didn’t realize the thrown plates were ones we were not eating off of. So, in my excitement to join in the fun, I threw my plate on the floor, too. The problem was, I wasn’t finished eating yet, so food went flying all everywhere!

“So, what food is better in the South than anywhere else?

Anything fried tastes better in the South. Plus, I can’t tell you how many times I’ve ordered a dish somewhere else that claims to be ‘Cajun,’ only to be disappointed. You’d think after all these years I would have learned.

“When it comes to dining, what’s the toughest part about being a world traveler?

Keeping my weight in check. I have to learn I don’t have to try everything on the menu. I just want to be polite. Hey, I’m from the South … what can I say?

Robin’s Very Favorite Seafood Gumbo*

6 tablespoons flour

5 tablespoons bacon drippings

2 onions, finely chopped

1 1/2 cups finely chopped celery

1 clove garlic, chopped

1 (28-ounce) can of tomatoes

1 (15 ounce) can of tomato sauce

5 to 6 cups water

3 teaspoons salt

1 teaspoon black pepper

2 pounds shrimp, fresh or frozen, peeled and deveined

2 pounds crab meat, fresh or frozen

1 (16-ounce) package frozen okra

3 tablespoons Worcestershire sauce

1 pint oysters (optional)

In a large stockpot, brown flour in bacon drippings. Add onions, celery and garlic. Brown for 5 more minutes. Add tomatoes, tomato sauce, water, salt and pepper and boil for one hour over medium heat. Add shrimp, crab meat and okra and simmer for 20 more minutes. Add Worcestershire sauce and remove from heat. Stir well and serve over white rice.

“Recipe from Mary Mahoney’s Restaurant, Biloxi, Miss. Owner Bobby Mahoney says celebrities like Robin have this gumbo shipped to them all over the world.

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