Gumbo is a Louisiana soup or stew which reflects and blends the rich cuisines of regional Indian, French, Spanish, and African cultures. The word "gumbo" is derived African term for okra, "gombo," and first appeared in print in 1805. Filé gumbo, a version thickened with filé powder (ground sassafras leaves) as used by the Choctaw Indians, came along about 20 years later.
There are no hard and fast rules for making gumbo beyond the basic roux, okra or filé powder, and your imagination. There are probably as many distinctive recipes for gumbo as there are cooks in Louisiana.
First you make a roux......
The fat used in roux may be butter, shortening, lard, oil, or even bacon drippings. Combine fat with an equal amount of flour ; 1/2 cup of each will make a good amount and any excess can be stored in the refrigerator. (Many cookbooks call for a little more fat than flour - 2/3 cup oil to 1/2 cup flour is a common ratio.) Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes) ; immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again.
Sausage and Shrimp Gumbo
Classic Chicken Gumbo
Chicken and Sausage Gumbo With Tomatoes
Shrimp and Andouille Sausage Gumbo
Basic Seafood Gumbo
Spicy Seafood Gumbo
Gumbo With Chicken and Smoked Sausage
Crockpot Chicken and Sausage Gumbo
Gumbo Ya Ya With Chicken and Sausage
Aunt Lorna's Chicken Gumbo
Don's Shrimp Gumbo
Slow Cooker Chicken Gumbo Recipe
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