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Jambalaya is a one-pot rice dish that combines elements of both étouffée and gumbo, but with a distinct method of preparation, which starts with a base of onions, bell peppers, and celery ...
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.
Chicken gumbos are often made without okra and made with filé instead. Tradition holds that a seafood gumbo is more common in summer months when okra is plentiful and a chicken or wild game gumbo in winter months when hunting is common. However, in modern times a variety of gumbo types have become commonplace year-round in Louisiana.
An 1824 cookbook, Mary Randolph's The Virginia House-Wife, was the first to include a recipe for gumbo. Called "Gumbo – A West India Dish", the simple recipe described how to boil okra and bore little resemblance to the stew commonly known as gumbo. The same book contained a recipe for "Ochra Soup" made with okra, onions, fowl, bacon ...
Deer sausage and duck gumbo This gumbo recipe includes a savory mélange of deer sausage and duck. 3. Keto-friendly gumbo The secret is in the hot sauce for this spicy, keto-friendly gumbo.
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)
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Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly-flavored stock, shrimp and crabmeat, sometimes oyster, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions (a trio known in Cajun cuisine as the "holy trinity").