Louisiana cuisine is synonymous with Creole and Cajun cooking, one being from the city, the other from the country. Today's dish is a classic New Orleans style Creole Gumbo, which has been likened to Jazz. Just like the music, Gumbo draws inspiration and evolves from an amalgamation of the French, Spanish, African, American and Indian cultures and cuisines of New Orleans.A Gumbo is a one pot meal that sticks to your ribs, is robust in flavor and is best described as a cross between a stew or thick soup eaten over rice. There are a variety of proteins to choose from - I used shrimp and Andouille sausage for mine. First off, a dark roux was made in a heavy bottom pot with vegetable oil and flour cooked over low heat till it turned a copper color. Diced onion, celery and green pepper were added and cooked down followed by minced garlic, salt, pepper, paprika , Worcestershire sauce and bay leaf. Once this is cooked well, chicken stock is added in along with sliced, pan-fried sausage, and shrimp sprinkled with a gumbo seasoning ( I bought mine at a specialty spice store). The stew was cooked for 40-45 minutes (or until the floury taste is gone). It was served over rice with chopped parsley, basil and scallion greens sprinkled over the top.
Midwest tomorrow....
wow. got lucky to score leftovers. the stock was liquidy but succulent. would have been great over rice, but i love the food so much, i ate it like soup. the sausage was soft and tasty. the shrimp was excellent, too. thank you so much! i will miss the 80 days when it's gone. thank you, thank you!!
ReplyDeleteDelighted that you liked it. The kids feel the same way now that the 80 days are almost over!
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