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Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco.
Add vegetable stock, stir, then add Cajun spice, stirring well. Cover pan and bring to a boil; reduce heat to low. Cook 15 to 20 minutes, or until liquid is completely absorbed.
Gumbo z'herbes is served with rice on the side. [14] Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred to a tureen on the table. [46] Often, gumbo and bread are the sole courses in a meal, [8] although many Cajun families provide a side dish of potato salad. [12]
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The name gumbo may derive from the word ki ngombo, often shortened to gombo, which meant okra in the Central Bantu dialect. [9] Okra was a common thickener in soups and stews prepared by the African inhabitants of Louisiana, who were brought to the colony in large numbers beginning in 1719.
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.
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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.
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