Gumbo

:Gumbo may also refer to a particularly sticky form of clay till, or to the mascot dog of the New Orleans Saints.

Related Topics:
Till - New Orleans Saints

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Gumbo (from a Central Bantu word meaning okra) is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area.

Related Topics:
Central Bantu - Okra - Gulf of Mexico - United States - Louisiana

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The dish named gumbo usually consists of two components, rice and broth, and is usually made in large batches. Left-over broth is frozen for later use. Rice is made fresh daily. The rice is prepared separately from the broth, and are mixed only in the serving bowl.

Related Topics:
Rice - Broth

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The gumbo broth can contain seafood (typically crab and shrimp from the Gulf of Mexico), fowl (usually duck, quail, chicken), and other meats, used as seasoning (smoked or fresh sausage, tasso (Cajun smoked pork), andouille sausage (Cajun smoked sausage), and other smoked or preserved meats). A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

Related Topics:
Crab - Shrimp - Duck - Quail - Chicken - Sausage - Andouille - Lent

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The defining characteristics of gumbo are the type of stock used and the thickening agent used.

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A second characteristic, though not necessary, is that the ingredients (base, roux, stock, meat, etc.) are cooked separately, then added together and allowed to simmer.

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The stock is always as rich as possible made with whatever compliments the type of gumbo (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.)

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The classic thickening agents are one of okra or filé powder. Roux may be added to either, and it is quite common for roux to be the sole thickening agent itself. Okra is the most popular, especially in restaurant kitchens. Mixing okra and filé is considered a cardinal sin in Louisianan cuisine (filé was originally an okra substitute, when okra was not in season).

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