Gumbo is a spicy stew, often served over rice, that originated in New Orleans during the early 18th century. The dish comes from a mix of influences including French, Spanish, African, German, and Native American. As people from these cultures came together in the south they influenced each other thus creating new traditions and cuisine, including gumbo. The common ingredients used in the dish come from several different groups. The dark roux used to thicken the sauce comes from French cuisine. Introducing another thickener, West African slaves used okra. The Spanish as well as the Indian tribe Choctaw introduced ingredients such as shrimp, rice, crawfish, and filé powder, which is ground sassafras leaves used as a thickener. Shellfish and fowl are the most popular meat additions; however, German settlers who brought over sausage-making techniques introduced sausage to the dish. It was the combined ingredients and culinary practices of these cultures that came together to create the stew we know as gumbo.
Recipe Servings: 4
Ingredients
- 1 cup shrimp, shelled and cubed (reserve shells)
- 2 cups water
- 1½ tsp salt
- ½ cup crab meat
- ½ cup oysters or mussels, shelled
- 4 Tbsp olive oil
- ½ cup all-purpose flour
- 2 garlic cloves, chopped
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 green pepper, seeded and chopped
- 1 cup baby okra, left whole
- ½ tsp ground black pepper
- ½ cup andouille sausage, coarsely chopped, or chorizo
- 2 Tbsp green onion, chopped
- 1 Tbsp tabasco sauce
- 2 Tbsp fresh parsley, chopped
Directions
- Bring water, shrimp shells and half teaspoon salt to boil, skimming off froth. Simmer 15 minutes then strain broth, discarding shells.
- To make the roux, heat oil on medium-high and whisk in flour, to a smooth golden paste.
- Add garlic, onion, celery, green pepper, okra and sausage, mixing well. Cook 5 minutes.
- Whisk or stir in shrimp stock, incorporating well.
- Add shrimp, crabmeat, oysters, green onion, remaining salt and pepper; gently bring to a low boil, and simmer 30 minutes.
- Stir in tabasco; taste and adjust seasonings as needed.
- Serve garnished with parsley.
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