Gumbo

Gumbo is a spicy, with dark roux ( roux ) thickened stew of American Southern cuisine.

Origin

The term gumbo is probably derived from the Angolan word for okra kingombo, often an ingredient of the court. In the literature it is often argued in Gumbo if it were a variation of the bouillabaisse, but this theory is doubted by several authors. Major differences are that the French fish soup is cooked only briefly, while Gumbo needs to simmer for a long time and a bound soup is. It also contains an exclusive Bouillabaisse seafood, never additionally meat. Old Cookbooks from New Orleans clearly distinguish between Gumbo and bouillabaisse. To assume, however, is an influence by recipes of the Choctaws, who also used seafood. The preparation also recalls African soups that contain okra.

Gumbo can be found throughout the southern cooking, but is typical of the Creole and Cajun cuisine.

Ingredients

Gumbo is often with seafood (often crabs or shrimp from the Gulf of Mexico) or poultry (duck, chicken, quail), smoked sausages such as andouille sausage and Tasso, a kind of ham, but also with other, currently available meat and the " Holy Trinity " (Holy Trinity ) Cajun ( celery, sweet peppers and onions) cooked.

As a basis a brown roux ( roux ) is used to bond, it gives the gumbo and the typical nutty flavor. It is in Creole gumbo, which also may additionally contain tomatoes, rather light brown, while the Cajun version is made with a dark brown roux.

Classic is used for further binding of either okra gumbo ( mostly in seafood gumbo ) or Filé powder ( ground sassafras leaves ), which was originally used as a substitute when no okra were available. Gumbo is relatively highly seasoned and served with fresh boiled rice.