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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.
Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. [8] Any combination of meat or seafood can be used. [9] Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. [9]
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 ...
Gumbo is also usually served over white rice, which is prepared separately from the rest of the dish, unlike jambalaya, where the rice is prepared with the other ingredients. [26] Étouffée is a stew that always includes shellfish such as shrimp or crawfish but does not have the sausage common to jambalaya and gumbo. Also, like gumbo ...
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.
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"You're not trying to make a thick stew, but more of a dark brown flavorful soup with flavors of the onion and garlic and bell peppers," he adds.
A sour and spicy shrimp curry or soup with vegetables, with a characteristic sour taste which comes from tamarind. A paste called nam phrik kaeng som [16] which includes shrimp paste, shallots, and sometimes red chili peppers forms the base for the curry. The curry is usually sweetened with palm sugar and served with steamed