Gumbo embodies the history of Louisiana. This food is a reflection of the people who created it.
Gumbo History
The name gumbo hints to African roots. Okra was brought to the Americas. The dish has evolved as cultures added items:
- African: cooking slowly
- French: Using cream
- Native Americans using powder.
Nowadays, Gumbo is categorized into styles:
| Style | Origin | Thickener | Primary Ingredients | Flavor Profile |
|---|---|---|---|---|
| Creole Gumbo | (urban)New Orleans | Roux | chicken, tomatoes | Rich, complex, and often brighter due to tomatoes |
| Cajun Gumbo | AcadianRural Louisiana | Roux | Chicken, sausage, or game, rarely with tomatoes | Deep, and rustic |
Gumbo is a mixture of flour and oil cooked until it reaches a chocolate-brown color.
How to Make Gumbo
This recipe leans toward the Cajun style, focusing on andouille:
| Ingredient | Quantity |
|---|---|
| Oil | 1 cup |
| flour | 1 cup |
| Ingredient | Quantity |
|---|---|
| Chicken broth | 8 cups |
| Sausage, sliced | 1 pound |
| Chicken thighs, cut | 1.5 pounds |
| Onion, chopped | 1 large |
| Celery, chopped | 1 cup |
| Green bell pepper, chopped | 1 cup |
| Garlic, minced | 4 cloves |
| Bay leaves | 2 |
| Thyme | 1 teaspoon |
Steps:
- Make the Dough
In a pot, heat the oil over heat. Then you gradually add flour to the mix.
- Build the Base
Add the vegetables. Add the minced garlic.
- Simmer Time
Pour in the broth, while stirring to mix. Then make sure the item is boiling
- Serve
Serve the gumbo while it is hot.