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Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage. [12] [13] The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. [12] Cajun gumbo is usually topped with parsley and green onions. [12]
Gumbo—High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The origins of the word gumbo are in West
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.
Gumbo has a more stew-like, and typically consists of a range of ingredients including meats, seafood, and vegetables. “The roux in gumbo is also crucial for flavor and texture but is used to ...
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. I started by making ...
Remember, the darker the roux the lesser the thickening power: a good South Louisiana gumbo is never too thick. Gumbo method: Put chicken into a large stockpot.
[9] [10] [11] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8] Soul food was created by the African-American descendants of slaves.
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.