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The Creoles of Cane River make a gumbo focused much more on filé. Filé can provide thickening when okra is not in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. [2] Sprinkled sparingly over gumbo as a seasoning and a thickening agent, filé powder adds a distinctive, earthy flavor and texture. [3]
Gumbo is usually identified by its dark roux, [12] cooked until it is a color "a few shades from burning". [16] The roux is used with okra or filé powder. [12] Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage.
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.
Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]
Another New Orleans mainstay, this gumbo is fully loaded with shrimp, oysters and crabmeat, plus okra and lots of peppers. Make sure to use a heavy-bottomed pan, and start to whisk as soon as you ...
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Okra is one of three thickeners that may be used in gumbo soup from Louisiana. [28] Fried okra is a dish from the Cuisine of the Southern United States . In Cuba and Puerto Rico , the vegetable is referred to as quimbombó , and is used in dishes such as quimbombó guisado (stewed okra), a dish similar to gumbo.
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]