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Although recipes for gumbo didn’t appear in cookbooks until the mid-1800s, historian Gwendolyn Midlo Hall uncovered the first known mention of gumbo in a 1764 court document, according to writer ...
Cooper adds that there are two main types of gumbo: seafood gumbo, which prominently features seafood, and chicken and sausage gumbo, which focuses on meats. Related: 6 Gumbo Cooking Mistakes And ...
Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé ...
While a distinction between filé gumbo and okra gumbo is still held by some, many people enjoy putting filé in okra gumbo simply as a flavoring. Regardless of which is the dominant thickener, filé is also provided at the table and added to taste. Many claim that gumbo is a Cajun dish, but gumbo was established long before the Acadian arrival.
Filé can provide thickening when okra is not in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. [ clarification needed ] [ 2 ] Sprinkled sparingly over gumbo as a seasoning and a thickening agent , filé powder adds a distinctive, earthy flavor and texture.
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.
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
Marinades made with olive oil, brown sugar, and citrus juices; Various barbecue rubs similar to those in other states; Cooking bases. Knowing how to make a good roux is key to Cajun and Creole cooking. The technique was inherited from the French. A roux is "a mixture made from equal parts of fat and flour, used especially to make a sauce or ...