Recipe Gumbo

Gumbo

Gumbo is a dish that originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions (a trio known in Cajun cuisine as the "holy trinity").

Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo).

The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century.

The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of Louisiana-born chefs such as Justin Wilson and Paul Prudhomme in the 1970s and 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

Several different varieties exist. In New Orleans, what is known as Creole gumbo generally contains shellfish. Cajun gumbo varies greatly, but often has a dark roux with either shellfish or fowl, but not together. The Creoles of Cane River make a gumbo focused much more on filé. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers, with shellfish and some spices added near the end. Gumbo is traditionally served over rice.

Ingredients:

3 large boneless skinless chicken breast halves

Salt and pepper

1/4 cup vegetable oil

1 pound smoked sausage, cut into 1/4-inch slices

1/2 cup all-purpose flour

5 tablespoons margarine

1 large onion, chopped

8 cloves garlic minced

1 green bell pepper, seeded and chopped

3 stalks celery chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish

4 cups hot water

5 beef bouillon cubes

1 (14-ounce can) stewed tomatoes with juice

2 cups frozen sliced okra

4 green onions, sliced, white and green parts

1/2 pound small shrimp, peeled, deveined and cooked