An Overview of Gumbo:

Gumbo is a known dish in Louisiana cooking that predates around the turn of the 19th century. It is a very popular dish that has no borders, because not only do the wealthy consistently consume the dish but so do the poor. As it is very popular among many different walks of life so it is unsurprisingly known that the ingredients that can be used for gumbo are very flexible. The most popular form of gumbo today is one that utilizes seafood, chicken, or sausage and a variety of seasonings such as cayenne pepper. Not only are the ingredients an integral part of the gumbo which gives the identity of the dish but so does the roux. How thick or light the roux, is just as important to the identity of the dish. Roux is a mixture of fat and flour browned over low heat and how thick a roux becomes is determined by simply adding more flour or alternatives like cornstarch or arrowroot. Gumbo is a nationally loved food with a rich history due to such, many have a different way they make it each having its own identity giving each gumbo a unique signature.

An image of traditional gumbo -“Know Nola.” Know Nola | NewOrleans.Me, www.neworleans.me/know/about/189/History-of-Gumbo.

My Experience with Gumbo

In high school, I attended a culinary class for three years from my sophomore year to my senior year. We had prepared many dishes over the course of that time but I could never forget when we made gumbo. Every year we would partake in gumbo competitions. Even before the class, I had never tasted gumbo and didn’t expect much from it other than a good grade but after preparing for the competition we tried it for ourselves to evaluate it and man did it surprise me. The thick roux we had made was perfect in taste and in texture with the seasoning we had put with the added tastes of the Andouille sausage and the chicken made for an amazing gumbo which even to this day makes me want another taste. Not only was the gumbo amazing but so were the times we had attended the competitions as it was a simpler time where my friends and I would hang out. We would try to sell our gumbo to people walking, as the festival was happening at the same time, which was the Medina Lake Cajun Festival, and we would come up with random sales pitches to grab their attention and it was always fun as well as the rivalry we had with our competitors. I don’t think it is a stretch to say gumbo will always have a place in my heart till the day I die because not only does it taste amazing but every time I taste it, a feeling of nostalgia comes with it and reminds me of the great times I would have with my friends. Not only at those festivals but in culinary class and in high school.

Good New Orleans Creole Gumbo Recipe

A recipe I had found which represents my image of gumbo is displayed below. Gumbo comes in different ways but this is the way I imagine gumbo whenever I think of it as I love the combination of a nice roux and a strong seasoning with the texture and taste of the andouille sausage, beef, and shrimp on top adds together to make the best gumbo out there in my opinion.

• Ingredients

  Original recipe yields 20 servings
  Ingredient Checklist

  • 1 cup all-purpose flour
  • ¾ cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 1 tablespoon white sugar
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
  • ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste
  • 4 bay leaves
  • ½ teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 2 teaspoons gumbo file powder
  • 2 tablespoons bacon drippings
  • 2 (10 ounce) packages frozen cut okra, thawed
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons gumbo file powder

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“Good New Orleans Creole Gumbo.” Allrecipes, www.allrecipes.com/recipe/216888/good-new-orleans-creole-gumbo/.

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