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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 ...
To my delight, he agreed to share his gumbo recipe, made with slow-cooked chicken and savory andouille sausage. The gumbo I ordered on a recent visit to Gris-Gris. (Photo: Terri Peters)
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.
The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée , gumbo , and jambalaya all start from this base.
Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...
The recipe is broken up into three smaller recipes: the Cajun spice, the Cajun rice and the chicken gumbo. The Cajun spice can even be made in advance and stored for later use.
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. 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 ...
Gumbo brims with seafood, sausage, okra, and other veggies and seasonings. Despite its abundant flavor, you’ll still want that extra kick of Louisiana heat with a dash of Crystal hot sauce .