About Gumbo

Southern cooking has a style of its own and there's nothing like it anywhere else. Gumbo is one of the dishes that is prevalent throughout the Southern states, having originated in Louisiana. There are a number of varieties of this dish, depending on personal preference and region.

Identification

Gumbo is a soup or stew that contains some kind of meat or vegetable; a mix of bell peppers, onion and celery (holy trinity); and a thickening agent. It is usually served over rice.

Cultures

This dish reflects the melding of cultures in Louisiana. It is a mix of French, Spanish and Native American cuisine.

Types

There are two main types of gumbo: Creole and Cajun. Creole gumbo uses a light roux thickener and includes tomatoes, while Cajun gumbo never has tomatoes and uses a darker roux.

Thickeners

Not all gumbo uses roux, which is a mixture of flour and fat, as a thickener. Some require okra and others file powder.

Rice

Rice that is served with gumbo is traditionally long-grain white rice. It is steamed and boiled and then lightly salted, before the gumbo is poured on top.

References

• Southern Food Information
• Gumbo Basics