9 thoughts on “ Gumbo ”

1. Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour. Most people won't notice the difference.

   Reply
2. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 5/5(54).

   Reply
3. When fall arrives in Louisiana, the gumbo pots come out. Food Network Magazine asked the champs of New Iberia's annual cook-off for their recipes.

   Reply
4. Dec 11,  · Gumbo vs. jambalaya: Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different.

   Reply
5. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood.

   Reply
6. Gumbo and jambalaya are both classic dishes of Creole and Cajun cuisine. The most obvious difference is gumbo is served with rice, while jambalaya includes the rice in the dish itself. In addition, okra is typically included in gumbo, while it is not common in jambalaya. Top .

   Reply
7. 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 from the African term for okra, "gombo," and first appeared in print in

   Reply
8. Sep 22,  · A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.4/5(28).

   Reply
9. Sep 15,  · Gumbo file, or also called as file powder, is a powder made from crushed leaves of the Sassafras which is a native to the Southeastern U.S. This is used as a thickener and flavoring in soups and stews. It should be added to gumbo off the heat, just before serving, along with some of your favorite garnishing like green onions or parsley.

   Reply