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Gumbo is usually identified by its dark roux, [12] cooked until it is a color "a few shades from burning". [16] The roux is used with okra or filé powder. [ 12 ] 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.
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 ...
"But the heart of a gumbo is the roux: to what level you cook the roux. ... Cook's recipe was easy to follow and produced a pot of gumbo that was almost as delicious as the version I was served at ...
This recipe comes to us from the World Championship Gumbo Cookoff in New Iberia, Louisiana, where Beau Beaullieu and Andy Soileau’s New Iberia Kiwanis Club team has repeatedly taken first place ...
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.
Étouffée—crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice [27] Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot ...
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.
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.