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In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
Called "Gumbo – A West India Dish", the simple recipe described how to boil okra and bore little resemblance to the stew commonly known as gumbo. The same book contained a recipe for "Ochra Soup" made with okra, onions, fowl, bacon, tomatoes, and lima beans thickened with flour. Although this recipe bore similarities to gumbo, it more closely ...
From his food memoir "Koshersoul," Michael Twitty's okra gumbo recipe is a vegetable-forward take on the classic Southern dish. With the addition of matzoh balls, it makes a perfect plate for ...
Shrimp & Sausage Gumbo. Gumbo is a true melting pot dish. Originating in Louisiana, it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw ...
Seafood gumbo. Gumbo—Gumbo is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of West African okra soups which the dish gumbo is named for. The name gumbo is derived from the French term for okra, which entered Louisiana French from West African languages as gombo, from the West African kilogombo or quingombo.
The origins of the word gumbo are in West Africa. Kellersberger Vass lists kingumbo and tshingombo as the Bantu words for okra, [25] while John Laudon of the University of Louisiana says the word gombo is a French word that came to the Western Hemisphere from West Africa, where okra was known as (ki) ngombo along much of the region's coast. [26]
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Gumbo's origins began in Southern Louisiana, though it drew influence from West African, Native American and French cuisines. Traditionally, gumbo is a stew that's thickened with okra, featuring ...