I am committed to producing a lunch dish on Feb 12. Chinese New Year and Mardis Gras take place at this time. Gumbo of roast duck, chinese sausage, roast pork--all purchased in SF Chinatown. I need help re: what herbs/spices to use in gumbo/roux to meld chinese and cajun ingredients into a complete, tasty dish.
Also served will probably be greens, rice, tangerines and moon cakes (maybe moon pies, too).