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Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. [8] Any combination of meat or seafood can be used. [9] Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added.
Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
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]
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 sauce piquante. [10] Cajun cooks in south Louisiana historically have cooked meals in single pots, and still cook meats by braising. Almost all Cajun households had ...
It's a top-notch comfort food stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery, and bell peppers. Get the Shrimp & Sausage Gumbo recipe .
Slow-Cooker Chicken & White Bean Stew. Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall.
Medium roux: Medium roux are the most versatile and probably the most common among the Creole cuisine of the New Orleans area. They work well with most Creole dishes. A medium roux will turn the color of a copper penny or peanut butter. A medium roux begins to take on the warm, browned flavor widely associated with gumbo.
In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux. [ 2 ] See also