Gumbo

Gumbo

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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]

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.

See also

• Jambalaya
• Etouffee
• Louisiana Creole cuisine

External links

• Louisiana Travel: Gumbo

Gumbo

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  Gumbo

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  Bucket of raw okra pods

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  Sassafras

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  Cajun seafood gumbo

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  Seafood Creole Gumbo

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  Zherbes