Gumbo (Louisiana Creole: Gombo) is
a stew
popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole “holy trinity” ― celery, bell peppers, and onions.
What is gumbo classified?
Gumbo (Louisiana Creole: Gombo) is
a stew
popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole “holy trinity” ― celery, bell peppers, and onions.
Is gumbo a soup or a stew?
Gumbo, an
aromatic soup-stew
characteristic of the Creole cuisine of Louisiana, combining African, American Indian, and European elements. It takes its name from a Bantu word for okra, one of the dish’s typical ingredients, which is prized for its ability to give body to a sauce.
What region is known for gumbo?
“These days, gumbo is closely associated with
Louisiana
and, more specifically, with Cajun cuisine, and for good reason. But it’s actually far older than the Cajun presence in Louisiana, and historically, it has a much broader regional footprint.”
Is gumbo a base?
LOUISIANA Cajun
Gumbo Base is a prepared blend of ingredients used as the base for your favorite gumbo or may be used to create gravies for meats and vegetables. … In a 4 quart pot add 2 to 2-1/2 quarts of cold chicken stock or water to LOUISIANA Gumbo Mix. When mix is dissolved, cover and bring to a boil.
Do Cajuns put tomatoes in gumbo?
Cajun gumbo doesn’t have tomatoes and usually also contains chicken
. It’s not uncommon for both Creole and Cajun gumbo to include meats such as ham or sausage as well.
What gives gumbo its flavor?
Most gumbos use two distinctive ingredients to thicken and flavor them:
roux and either okra or filé powder
.
Is gumbo an African?
Most food historians agree that this popular South Louisiana dish has
its origins in West Africa
. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”. West Africans used okra as a thickener in their version of the dish.
What is gumbo without okra called?
There are apparently dishes in traditional cajun cookbooks that don’t use roux OR okra, but are called “
gumbo
” nonetheless (gumbo z’herbes being a prime example), the word in this case evolving into a generic term for any stew-like dish.
How do you eat gumbo?
Gumbo is traditionally served over
steamed white rice
(and sometimes potato salad!), with sliced scallions and hot sauce on the side. But there’s another important finishing touch: Filé (“FEE-lay”) powder, which is made from sassafras leaves. It is typically sprinkled on individual servings to thicken and season gumbo.
Is gumbo file illegal?
Sassafras has been found by the FDA to contain Saffrole, and supposed carcinogenic and so has been banned, this means that gumbo file powder
is illegal
.
Why do they call it gumbo?
Gumbo is derived from the word “gombo,”
which translates to “okra” in many West African languages. The earliest recorded recipes for the dish include okra as a main ingredient, not necessarily as an afterthought or add-in by a cook who is being inventive or cleaning out their refrigerator.
Why is gumbo so good?
Gumbo is essentially an edible metaphor. Much like the cultures in this region, gumbo is
a rich and diverse blend
. It’s made up of varying flavors and cooking techniques each equally fantastic on their own but together, they create a culinary symphony.
How dark should a roux be for gumbo?
Low temperatures gives the most consistent and effective result so I would recommend that you stick to low temoeratures for best result. The roux making time depends on the amount of roux being made and the temperature it’s cooked. A Gumbo Roux is always
dark brown in color
which resembles a chocolate color.
How long should you cook gumbo?
Cooking the gumbo for a good
three to four hours on simmer
is imperative. “The long cooking time adds time for flavors to develop and ensures a burst of flavor,” says Biffar. Make sure to give it time to let everything mesh together, this is not a dish to be rushed!
How much roux do I use for gumbo?
Instructions: Find out how much roux you need:
3 ounces of roux per quart of liquid
will thicken a sauce to a thin or light consistency. 4 ounces of roux per quart = medium body sauce.
