With the lows forecasted in the lower 60s (and even upper 50s on Thursday) over the weekend. It's almost appropriate to call it "Gumbo Weather". It's a term ingrained into every SWLA and SETX person's brain. As if the first cold snap sets off a switch in the southern mind to instinctively start cooking. As a mamma bird builds a next, a cajun is gonna go make groceries.


My only question is though, what IS the proper temperature outside for gumbo weather? Is it the crisp air, the leaves turning, is it football season beginning? There are some diehards (and crazies) out there that cook it in the middle of the Summer with the excuse, "Oh, we just turn the AC down!" Ok, Daddy Warbucks, I can barely afford the gas to get to work, there's no way I can afford to crank my AC down that far.

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According to an article on Cooking Louisiana's website, the same question was asked. They asked a weather guy about temperatures and when does the temp change from the dreaded "Heat Index" to "Wind Chill". The answer seems to hover at 60 degrees. According to the "Weather Rules" (I just made that up), a heat index starts at 60 degrees and goes up from there. The wind chill? Well, you guessed it, 59 degrees and down. So officially, if you go by the weatherman (none of us do), it's not gumbo weather until we hit 59 degrees outside.

If you are one of those that still claims you'll cook and just turn the AC down, how about an invite next time you cook?

Never made a gumbo? Pooooooyaaaa, have I got the man to learn from!