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Gumbo with Chicken and Andouille No Cajun gathering is complete without a big, comforting pot of gumbo. This recipe includes chicken and andouille for maximum flavor, and fresh okra which also ...
Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé ...
The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in addition to the three trinity ingredients. [1] The addition of garlic to is sometimes referred to as adding "the pope".
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.
After the sausage has cooked some, pour the roux and sausage mixture into the broth mixture and stir quickly so the flour doesn't settle to the bottom of the pot.
If your crowd loves gumbo and jambalaya, this is the recipe you should bring to share this Super Bowl. Get the Smoked Sausage Cajun Alfredo recipe . PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
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Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.