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150 W Sycamore St, Columbus, OH · Directions · (614) 340-7979
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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.
Creole seafood gumbo. 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.
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.
It was also influenced by later immigrants from Germany, Italy (particularly Sicily), and other locations. Like French food, it sometimes makes use of rich sauces and complex preparation techniques. Creole dishes often include onions, bell peppers, celery, tomatoes, and okra. [6] [7] [8]
To Lata, an oyster and okra gumbo absolutely speaks of a sense of place. "This dish represents what's happening right here, right now, in Charleston," said Lata.
A favorite way to use seasonal okra is in soups. For premium support please call: 800-290-4726 more ways to reach us
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related to: easy seafood gumbo with okra and tomatoes pioneer woman soup crocks food networkmccormick.com has been visited by 100K+ users in the past month
150 W Sycamore St, Columbus, OH · Directions · (614) 340-7979