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Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. [1] Gumbo consists primarily of a strongly flavored stock , meat or shellfish (or sometimes both), a thickener , and the Creole " holy trinity ": celery ...
If during this lengthy process, the roux doesn't seem quite right — cooked through, not burned and a light chocolate brown in color — Cook says to throw it out and try again.
Shrimp & Sausage Gumbo Filled with shrimp , sausage , and Cajun seasoning , hearty gumbo is the true melting-pot dish that will transport you straight to Louisiana after just one bite.
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly-flavored stock , shrimp and crabmeat, sometimes oyster, a thickener, and seasoning vegetables, which can include celery , bell peppers , and onions (a trio known in Cajun cuisine as the " holy trinity ").
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The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée , gumbo , and jambalaya all start from this base.
The recipe is broken up into three smaller recipes: the Cajun spice, the Cajun rice and the chicken gumbo. The Cajun spice can even be made in advance and stored for later use.