The people of Louisiana are always ready for a festival---any reason to enjoy some good food and local music. There are festivals celebrating everything from Cajun and Zydeco music to agricultural crops like sugarcane, yams, rice and strawberries, and also the local cuisine. For instance, in October, New Iberia hosts the World Championship Gumbo Cookoff (this year October 11 and 12). Cooking teams arrive early on the festival grounds to begin the arduous task of chopping, stirring, simmering and tasting before a crew of judges arrive to begin judging. The aroma of onions, bell peppers and celery simmering in roux (a combination of oil and flour) as dark as chocolate, wafts along the cool breezes coming off Bayou Teche. You’ll find gumbos made with just about everything and anything---okra, shrimp, crabs, oysters, chicken, duck, sausage (fresh and smoked), rabbit and heaven knows what else! Get out your gumbo pot (if you don’t have one, now’s the time to get one) and have your own gumbo fest! You might choose to make a gumbo of oysters, shrimp and crab, but then again one of chicken and andouille might be the one to tickle your taste buds. First you make a roux, but if making one intimidates you or you’re short on time, then by all means begin with any of Cajungrocer’s prepared roux mixtures. And be forewarned, gumbos must simmer long and slow so allow a few hours for preparation. Invite your pals over, watch a football game or otherwise occupy yourself while the gumbo cooks.