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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—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 sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]
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.
In preparing his dish of a "neo-traditional version of a Lowcountry gumbo," Lata admitted that there are many different kinds and iterations of gumbo, likening it to a "dialect in a cuisine ...
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. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco. Recipe Credit: Rembs Layman
From his food memoir "Koshersoul," Michael Twitty's okra gumbo recipe is a vegetable-forward take on the classic Southern dish. With the addition of matzoh balls, it makes a perfect plate for ...
After the meat, I added in green and purple okra. I loved the addition of the purple okra, which maintained its color even after cooking, making for an even more appetizing-looking dish.
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.
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