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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 ...
The Picayune Creole Cook Book [4] has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when formerly enslaved African Americans and their descendants were moving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the ...
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]
This chicken and andouille sausage gumbo is perfect for Mardi Gras, ... Zatarain's Creole seasoning, Crystal hot sauce, Worcestershire sauce and granulated garlic. Add parsley, cover and simmer ...
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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.
Ladle gumbo into bowls and top with a large spoonful of rice. Garnish with chopped green onions. Wellness, parenting, body image and more: Get to know the who behind the hoo with Yahoo Life's ...