Gumbo: A Short History and Recipe

A Short History and Explanation of Gumbo

Certified Cajun

Gumbo is a Cajun stew-esk soup popular in Louisiana. It is the perfect example of Louisiana's melting pot nature of being.

The word gumbo is thought to be derived from one of the two main ingredients, okra or file. Okra was known as ki ngombo by West African slaves. Filé, or ground sassafras leaves, was called Kobo in the language of the native Choctaw people.

The first documented reference to Gumbo was around the turn of the 19th century.

Cajun Holy Trinity
Onion, Bell Pepper, Celery

Gumbo consists of a dark roux, a flavorful stock, a thickener (either okra or file), meat and/or shellfish, and the "Holy Trinity" of Cajun cooking.

How to make Gumbo

Gumbo

Ingredients

• Roux fixings (1/2 cup vegetable oil, bacon drippings, or butter and 1/2 a cup of flour) OR Store bought roux (there are some great store bought options out there)
• 1 medium onion
• 1 small or half of a large bell pepper, stem and seeds removed
• 3 stalks celery
• 5 cloves garlic  
• 1 1/2 quarts 6 cups beef or seafood broth
• 1 tablespoon hot pepper sauce Tobasco
• 1/2 teaspoon Cajun seasoning
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 10 ounce package frozen okra
• Meat and/or shellfish ( 3/4 pound chicken, and/or pork Andouille sausage, sliced into 1/4 inch thick pieces, and/or ,                                    1 1/2 pounds uncooked shrimp peeled and deveined, and/or 8 ounces lump crabmeat
• 2 teaspoons gumbo file powder

Instructions

1. Add diced onions, Bell peppers, and celery to the pot. Cook over medium low heat until vegetables are soft

2. Add roux

Dark Roux

a.) If you are making it from scratch, place the oil in a pan 

over medium high heat. Once it's heated up, whisk flour into the oil until smooth. Reduce heat, whisking frequently, until the flour is a dark brown. A roux can EASILY go from dark 

to burnt. 

b.) If you are using a store bought roux, just add the roux to your pot.

2. Slowly add broth to your pot, making sure to scrape the bottom to loosen anything that is stuck. Stir well to combine and bring to a simmer. 

3. Add pepper sauce, Cajun seasoning, bay leaves, and thyme. 

4. In a separate skillet, brown the chicken and/or sausage if you are using these meats. After browned and cooked through, add to the Gumbo.

5. Reduce heat to low and simmer for one hour

6. Add shrimp and/or crab if you are using these meats. Also add okra and/or file powder. Simmer for another hour.

7. Serve Gumbo over long grain rice. Potato salad is the perfect side!

Gumbo is the perfect fall/winter dish! Once you've tried it, you can't get enough of it!