Gumbo: Difference between revisions

**Gumbo**
	[[File:\|frameless\|alt=]]
	A bowl of gumbo
Alternative names
Type	Soup
Course	Main course
Place of origin	United States
Region or state	Louisiana
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Stock, meat or shellfish, vegetables, thickener
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

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Revision as of 20:40, 30 December 2024

Gumbo is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" of 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).

History

The dish likely has its origins in West Africa, where okra is a common ingredient. The word "gumbo" is derived from a West African word for okra. The dish was later influenced by French, Spanish, and Native American culinary traditions.

Ingredients

Gumbo can be made with a variety of meats and seafood, including chicken, sausage, shrimp, crab, and oysters. The dish is traditionally served over rice.

Stock

The stock is the foundation of a good gumbo. It is typically made from chicken, seafood, or vegetables, and is seasoned with herbs and spices.

Thickener

Gumbo is thickened using one of three methods:

Roux: A mixture of flour and fat cooked together until it reaches a desired color.
Okra: A vegetable that releases a gelatinous substance when cooked, thickening the gumbo.
Filé powder: Made from ground sassafras leaves, added at the end of cooking.

Preparation

Gumbo is typically prepared in large batches and can be stored for several days. The flavors often improve with time, making it a popular dish for gatherings and celebrations.

Variations

There are many regional variations of gumbo, including:

Creole gumbo: Often includes tomatoes and is more common in New Orleans.
Cajun gumbo: Typically does not include tomatoes and is more common in rural areas.

References

External links

Louisiana Travel: Gumbo

@@ Line 1: / Line 1: @@
 {{Infobox food
 | name = Gumbo
-| image = File:Gumbo.jpg
+| image = <!-- Image file name -->
-| caption = Gumbo served with rice
+| caption = A bowl of gumbo
-| alternate_name =
 | country = United States
-| region = Southern United States
+| region = [[Louisiana]]
-| creator =
 | course = Main course
-| served = Hot
+| type = [[Soup]]
-| main_ingredient = Roux, stock, meat or seafood, vegetables, spices
+| main_ingredient = [[Stock (food)|Stock]], [[meat]] or [[shellfish]], [[vegetables]], [[thickener]]
-| variations =
-| calories =
-| other =
 }}
-'''Gumbo''' is a traditional dish of the Southern United States, particularly in Louisiana. It is a type of soup or stew that is thickened with a roux and typically contains a variety of ingredients, including meat or seafood, vegetables, and spices.
+'''Gumbo''' is a [[stew]] popular in the U.S. state of [[Louisiana]], and is the official state cuisine. It consists primarily of a strongly-flavored [[stock (food)|stock]], [[meat]] or [[shellfish]], a thickener, and the [[Holy trinity (cuisine)|Creole "holy trinity"]] of [[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).
 == History ==
+The dish likely has its origins in [[West Africa]], where okra is a common ingredient. The word "gumbo" is derived from a West African word for okra. The dish was later influenced by [[French cuisine|French]], [[Spanish cuisine|Spanish]], and [[Native American cuisine|Native American]] culinary traditions.
-Gumbo has its roots in African, French, and Spanish cuisine, and its history can be traced back to the early 18th century. The dish was first introduced by enslaved Africans in Louisiana, who used okra to thicken soups and stews, which later evolved into the gumbo we know today. The addition of roux as a thickener is thought to have been influenced by French and Spanish cooking techniques.
-Over time, gumbo has evolved to include a wide range of ingredients, including chicken, sausage, shrimp, and crab, as well as a variety of vegetables such as okra, peppers, and onions.
 == Ingredients ==
+Gumbo can be made with a variety of [[meat]]s and [[seafood]], including [[chicken]], [[sausage]], [[shrimp]], [[crab]], and [[oysters]]. The dish is traditionally served over [[rice]].
-The main ingredients of gumbo are a roux (a mixture of flour and fat), stock, and a variety of meats or seafood. The roux is made by cooking flour and fat (usually butter or oil) together until it turns brown, which gives the gumbo its characteristic flavor and color. The stock is typically made from chicken, seafood, or a combination of the two, and is used to create the base of the gumbo.
+=== Stock ===
+The stock is the foundation of a good gumbo. It is typically made from [[chicken]], [[seafood]], or [[vegetable]]s, and is seasoned with [[herbs]] and [[spices]].
-Other ingredients commonly found in gumbo include onions, celery, bell peppers, garlic, and spices such as cayenne pepper, paprika, and thyme. Okra is also a common ingredient, which helps to thicken the gumbo along with the roux.
+=== Thickener ===
+Gumbo is thickened using one of three methods:
+* [[Roux]]: A mixture of [[flour]] and [[fat]] cooked together until it reaches a desired color.
+* [[Okra]]: A vegetable that releases a gelatinous substance when cooked, thickening the gumbo.
+* [[Filé powder]]: Made from ground [[sassafras]] leaves, added at the end of cooking.
 == Preparation ==
+Gumbo is typically prepared in large batches and can be stored for several days. The flavors often improve with time, making it a popular dish for gatherings and celebrations.
-The preparation of gumbo can vary depending on the ingredients used, but generally involves the following steps:
-Make a roux by cooking flour and fat together until it turns brown.
-Add onions, celery, and bell peppers to the roux and cook until the vegetables are soft.
-Add garlic and spices, and cook for another minute or two.
-Add stock and bring to a simmer.
-Add meat or seafood, and cook until it is cooked through.
-Add vegetables such as okra, and cook until they are tender.
-Serve with rice.
 == Variations ==
+There are many regional variations of gumbo, including:
+* [[Creole gumbo]]: Often includes [[tomatoes]] and is more common in [[New Orleans]].
+* [[Cajun gumbo]]: Typically does not include tomatoes and is more common in rural areas.
-There are many variations of gumbo, depending on the region and the cook. Some common variations include:
+== See also ==
+* [[Jambalaya]]
-Chicken and sausage gumbo
+* [[Etouffee]]
-Seafood gumbo
+* [[Louisiana Creole cuisine]]
-Vegetarian gumbo
-Creole gumbo
-Cajun gumbo
-== Serving and Presentation ==
-Gumbo is typically served hot and is often accompanied by rice, which is usually placed in the bowl before the gumbo is added on top. The dish can be garnished with chopped green onions and parsley, and is often served with crusty French bread for dipping.
-Gumbo is traditionally served in a large pot or Dutch oven, and is meant to be shared among family and friends. It is a staple dish at many celebrations, such as Mardi Gras and Thanksgiving, and is often associated with Southern hospitality and communal dining.
-== Cultural Significance ==
-Gumbo is a significant part of Southern cuisine and culture, particularly in Louisiana, where it is considered the state dish. It is a symbol of the region's diverse cultural heritage, reflecting the influences of African, French, and Spanish cuisine.
-Gumbo has also been a source of pride and identity for many African Americans in the South, who have preserved and passed down traditional recipes and techniques for generations. The dish has played a role in the history of the Civil Rights movement, with gumbo being served at many protests and gatherings as a symbol of solidarity and strength.
-== Health Benefits ==
-Gumbo is a hearty and satisfying dish, but it can also be a healthy one, depending on the ingredients used. The dish is typically high in protein and fiber, and can be made with lean meats and vegetables to reduce its fat content.
-Okra, a common ingredient in gumbo, is rich in vitamins and minerals, and is known for its high fiber content and potential health benefits. Studies have suggested that okra may help to lower cholesterol, reduce inflammation, and improve digestion.
-However, gumbo can also be high in sodium and calories, particularly if made with fatty meats or served with large amounts of rice. It is important to consider portion sizes and ingredient choices when preparing or enjoying gumbo as part of a balanced diet.
-== Conclusion ==
-Gumbo is a delicious and culturally significant dish that has been enjoyed by generations of Southern families and communities. Its rich history, diverse ingredients, and communal nature make it a beloved symbol of Southern hospitality and identity. Whether enjoyed at a family gathering or in a restaurant, gumbo is a dish that embodies the warmth, flavor, and soul of the South.
 == References ==
+{{Reflist}}
-{{reflist}}
+== External links ==
+* [https://www.louisianatravel.com/culinary/gumbo Louisiana Travel: Gumbo]
-[[Category:Soups and stews]]
 [[Category:Louisiana cuisine]]
-[[Category:African-American cuisine]]
+[[Category:Stews]]
-[[Category:Creole cuisine]]
+[[Category:American soups]]
-[[Category:Cajun cuisine]]
+[[Category:Seafood dishes]]
-{{Stb}}
+[[Category:Meat dishes]]

[[File:\|frameless\|alt=]]
A bowl of gumbo
Alternative names
Type	Soup
Course	Main course
Place of origin	United States
Region or state	Louisiana
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Stock, meat or shellfish, vegetables, thickener
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]