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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.
Gradually whisk in 6 cups of the cooking liquid, along with the Cajun seasoning, thyme, and bay leaves. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 ...
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. (Photo: Randy Schmidt Photography)
However, in the aforementioned 1959 cookbook, Beau Monde is used in recipes for Spanish rice, beef stew, hamburgers, and gumbo. “It was used as an all-purpose seasoning then and we still use it ...
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. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. [9]
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.