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] |
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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Contributors: Kondreddy Naveen, Prab R. Tumpati, MD
