eHow launches Android app: Get the best of eHow on the go.
Gumbo is a traditional stew that originated in Louisiana. It typically consists of a stock, different meats or shellfish, a thickening agent, celery, bell peppers and onion. Most modern recipes use a roux to thicken, sometimes with the addition of either thyme or filé powder for flavor (but usually not both). Gumbo is... more »
Gumbo is an African word that means either "okra" or "soup containing okra." This recipe for shrimp and sausage gumbo is inspired by the flavors of Creole Louisiana. The okra, which is a necessity in this dish, thickens the gumbo and also provides part of its distinctive flavor. This recipe yields four generous servings of shrimp and... more »
Bread bowls are a great way to serve soups, stews, chowders and gumbos. The Creole seasoning used in this spicy recipe complements hot gumbo of any kind. Try this easy method to make your own gumbo bread bowl and you'll leave all of your dinner guests happy. more »
If you can't make it to New Orleans this year for Mardi Gras, bring the festivities to you and have your own Mardi Gras party. Wherever you are, you can enjoy this bright and lively celebration with friends, family, in a classroom or with any group of people looking for some fun. more »
Authentic Creole food was originally found in and around New Orleans, Louisiana. As it has grown in popularity, Creole food restaurants have become more popular all around the United States. Creole influences are also showing up in many chain restaurants as it grows to be one of the more popular cuisines. more »
Whether you're a dedicated vegan or just want to learn to cook like one, eHow has you covered....
A vegan does not eat any meat or animal products such as butter, eggs, or cheese. These recipes...
Stocks are used as a base for soups, as a liquid ingredient for meat dishes, and as the base for...
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... more »
Gumbo is a traditional Creole-Cajun dish that hails from Louisiana. There are an almost infinite number of variations on the dish, and it’s said... more »
Kwanzaa celebrates the fruits of the season, and there is no better representation of that idea than a nice big pot of gumbo. The word gumbo is... more »
Gumbo is one of the most popular foods in Louisiana and many other areas of the South. Gumbo has a consistency thicker than soup and not quite as... more »
Hen and sausage gumbo is one of the staple dishes of Cajun eating. Known throughout New Orleans and much of Louisiana, the dish is tasty and... more »
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo zherbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.
Introduction
Having originated in New Orleans, Louisiana, created by the French, but enhanced by additions from other cultures, gumbo is the result of the melting of cultures in Louisianan history. For example, the dish itself is based on the French soup bouillabaisse, along with the "Holy Trinity," which is of Spanish origin and the use of filé powder (ground sassafras leaves) which is Native American. But the dish got its name from the French interpretation of the West African vegetable okra. Currently, the dish is very common in Louisiana, Southeast Texas, southern Mississippi and Alabama, and the Lowcountry around Charleston, South Carolina, near Brunswick, Georgia and among native Louisianians throughout the country. It is eaten year-round, but is usually prepared during the colder months.
A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish and crab and shrimp from the Gulf of Mexico are frequently used. Tasso and andouille provide a smoky flavor to the dish.
Gumbos can be broadly divided between the use of okra as a thickener, and recipes using filé powder in that role. Roux may be added to either.
Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and include tomatoes, while Cajun gumbos are made with a darker roux and never contain toma read more at » http://en.wikipedia.org/wiki/Gumbo
Connect with people who share your interest by joining one of our Groups:
How to Be Prepared for a Plumbing Emergency
How to Stop a Shopaholic
How to Put Together a Designer Clothing Collection - Tips from Project Runway
Roof Repair Guide
Copyright © 1999-2009 eHow, Inc. Use of this web site constitutes acceptance of the eHow Terms of Use and Privacy Policy. en-US Portions of this page are modifications based on work created and shared by Google and used according to terms described in the Creative Commons 3.0 Attribution License.
