Gumbo

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Gumbo

Gumbo (/ˈɡʌmboʊ/; from Louisiana French: gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" of vegetables, namely celery, bell peppers, and onions.

Etymology

The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Gumbo is a traditional dish in Louisiana.

Ingredients

Gumbo uses ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802 and was listed in various cookbooks in the latter 19th century. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

Related Terms

  • Okra: A flowering plant in the mallow family, known for its edible green seed pods.
  • Roux: A substance created by cooking wheat flour and fat (traditionally butter) and used as a thickening agent in traditional cooking.
  • Filé powder: A spicy herb made from the dried and ground leaves of the North American sassafras tree.
  • Bouillabaisse: A traditional Provençal fish stew originating from the port city of Marseille.

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