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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 ...
Gumbo is the official cuisine of the state of Louisiana. [5] Many southern Louisiana cooking competitions center around gumbo, [ 10 ] and it is a central feature of many local festivals. [ 49 ] The self-described "Gumbo Capital of the World", Bridge City, Louisiana , holds an annual Gumbo Festival. [ 50 ]
My gumbo was less soupy and thicker and stew-like than the Gris-Gris original, but otherwise, the flavor was spot on. My at-home version of the gumbo served at Gris-Gris. (Photo: Terri Peters)
Some of the Acadians settled in rural areas of southern Louisiana in the 1760s and 1770s. The Cajuns spoke their dialect of French . [ 9 ] [ 10 ] [ 11 ] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine.
Despite its meager origins, dirty rice is considered a staple dish in the American South as an example of "authentic" Louisiana, Creole, and Cajun cooking. [5] The dish is served as a main course as well as a side, and is often served alongside other traditional Louisianan dishes, including étouffée and gumbo to name a few.
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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").