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Cook over low heat for 45 minutes, stirring occasionally.Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco. Recipe Credit: Rembs Layman
The gumbo at New Orleans-based restaurant Gris-Gris was the best I had on a recent trip to the city, so I asked chef Eric Cook for his recipe.
In Cajun Foodways, C. Paige Gutierrez describes gumbo as "an economical dish" useful for "feed[ing] a large number of people with a small amount of meat or seafood". [9] Nobles concurs that "one of the hallmarks of gumbo is that, with a big enough pot, it can easily be doubled or tripled and is always a good choice to feed a crowd". [ 40 ]
25 Best Stew Recipes for Chilly Nights Danielle Daly ... Cajun Gumbo. There are so many variations on gumbo, but this one made with sausage, shrimp, and lots of "cowboy Cajun spice" is a ...
The nine most popular traditional Thanksgiving meals in Louisiana are gumbo, cornbread dressing, sweet potato pie, andouille or boudin, corn and crab bisque, Spinach Madeleine, oyster dressing ...
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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.
Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.