Gumbo is More Than Just a Food in Louisiana; It is a Symbol of Our State’s Diverse and Vibrant History and Culture
Gumbo is a delicious and hearty stew that originated in Louisiana. It’s popularity and heritage have resulted in it being designated our official state cuisine.
Gumbo is a fusion of different cultures, including African, French, Spanish and Native American. It can be made with various ingredients, such as meat, seafood, vegetables, spices and thickeners. The most common meat used in gumbo are chicken and sausage (see recipe below).
Most Common Gumbo Thickeners
Because gumbo is more of a stew than a soup, thickeners are added in most recipes. The most common thickeners are okra, filé powder and roux.
Gumbo traces its roots in America to enslaved Africans, who brought okra to the New World.
Gumbo is the West African word for okra, a green vegetable. Okra’s slimy texture is polarizing, some people love it, while others hate it. You may want to ask those that will consume your gumbo if they want okra in it.
Filé powder is made from dried and ground sassafras leaves, which are native to North America. The Choctaw Indians introduced filé powder to the French settlers as a seasoning and a thickener. Filé powder gives gumbo a woody and earthy flavor and aroma.
Roux is a mixture of flour and fat that is cooked until it turns dark brown. Roux is a French technique that adds richness and depth to gumbo.
Is Gumbo a Year-Round Dish?
Gumbo is a dish that can be enjoyed all year, but its hearty texture and flavors are especially enjoyable during cold months or special occasions like Mardi Gras.
Mardi Gras is the world famous celebration that takes place before Lent, a period of fasting and penance in the Christian tradition. Mardi Gras means “Fat Tuesday” in French, and it is the day when people indulge in rich foods like gumbo before giving them up for Lent.
Ingredients:
– 1 boiled chopped chicken (prepared a day before)
– 1 pound sausages, sliced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 onion, diced
– 1 clove of garlic, minced
– 1 green pepper, diced
– 4 cups chicken stock
– 1 cup vegetable oil
– 1 cup all-purpose flour
– Louisiana Land Bank Cajun Seasoning
– Hot sauce, to taste
– Cooked Supreme™ White Long or Medium Grain rice, for serving
– Cornbread, for serving
– Optional: 1 pound shrimp, peeled and deveined
Instructions:
1. Start by preparing the chicken stock. Remove the chicken from the stock, and refrigerate both the chicken and the stock until the next day. Do not add salt to the stock.
2. The next day, make the roux. In a large pot, heat the vegetable oil over medium heat.Gradually whisk in the flour, stirring constantly to avoid any lumps. Continue stirring the mixture for about 30-40 minutes, or until it reaches a dark brown color. Be careful not to burn the roux. Adjust the heat to medium-low if necessary.
3. While making the roux, warm the chicken stock in another pot.
4. Once the roux has reached the desired color, reduce the heat slightly. Carefully add the diced onion, minced garlic, chopped celery, and diced green pepper to the roux. Stir well to combine. At this point, the roux will be very hot, so you may want to add about 1 cup of chicken stock to cool it down slightly and prevent frying the vegetables.
5. Allow the vegetables to cook and reduce down in the roux for a few minutes until they start to soften.
6. Gradually pour in the hot chicken stock while stirring continuously. Add Cajun seasoning and hot sauce to taste. Stir well to combine all the ingredients.
7. Add the deboned chicken and sliced sausages to the pot. Allow the gumbo to simmer over low heat for a minimum of 2-3 hours. The longer it simmers, the more flavorful it will become.
8. If you’d like to include shrimp in your gumbo, add them about 5-8 minutes before serving to avoid overcooking.
9. To serve, ladle the gumbo into bowls over cooked rice. Serve with cornbread on the side.
Gumbo Serving Suggestions
Gumbo is usually served with rice, which helps to balance the spiciness and the heaviness of the stew. Gumbo can also be accompanied by bread, such as French bread or cornbread, to sop up the broth.
