Search results
Results from the WOW.Com Content Network
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
Okra gumbos often include shrimp and okra or chicken and okra. Gumbo z’herbes, also called green gumbo, is made with a variety of greens and vegetables and was traditionally served during Lent ...
Often gumbo that is not made with okra is made with a Louisiana spice called filé, made from ground sassafras leaves. 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 ...
In Louisiana, gumbo includes ingredients introduced by several cultural groups. [27] Surviving records indicate that by 1764 Africans in New Orleans mixed cooked okra with rice to make a meal. [30] Gumbo could be a derivation of traditional French soups, particularly the fish stew bouillabaisse.
Not to be mistaken for jambalaya or shrimp étouffée, gumbo comes in many forms, but it always absolutely must: 1) thickened by a dark brown roux, 2) be served over rice (or with potato salad if ...
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 ...
For premium support please call: 800-290-4726 more ways to reach us
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]