| Ask any visitor or native to Louisiana what the state's | | | | gumbo so unique and so appealing. |
| most popular food is and most will say GUMBO. | | | | Your basic gumbo will start with onions, celery and |
| Whether it's seafood or chicken, shrimp or okra, | | | | green pepper sauteed in a roux. Roux is flour browned |
| gumbo is eaten more often in restaurants and homes | | | | in oil and is the basis for providing the body, color and |
| around the bayous state than any other dish. | | | | unique flavor to gumbo. Then water is added creating |
| There is one reason why gumbo is Louisiana's most | | | | a soup like concoction to which other ingredients are |
| favorite food. It is delicious. Although gumbo can be | | | | added. A little garlic, some black pepper and salt, a bay |
| classified as a soup, it is no ordinary soup. Gumbo | | | | leaf or two along with optional seasonings like thyme, |
| characteristics are uniquely influenced by Cajun, Creole, | | | | white pepper, oregano and cayenne pepper go into |
| native American, African, Spanish and French cultures. | | | | the brew to cook and meld. Then the main meat or |
| It's blend of ingredients and cooking techniques render | | | | fish components go into the pot and this magical blend |
| a dish with an intense and rich flavor that generates a | | | | of ingredients becomes the wonderful dish we know |
| sense of warmth and contentment. | | | | as gumbo. |
| A hot steaming bowl of Louisiana's most famous food | | | | Good cooks seem to always strive to tweak and |
| sends a tantalizing aroma to your senses and conjures | | | | improve or find new and different ways to make |
| up visions of rustic homes on bayous, moss covered | | | | recipes better. This is true with gumbo. And in recent |
| oak trees and wonderful times spent with family and | | | | decades celebrity chefs have introduced hot and spicy |
| friends. A big pot of gumbo on the table is always the | | | | to gumbo and added ingredients gumbo traditionalist |
| perfect occasion for a gathering and can be quite a | | | | often scoff at. Sweet potatoes in gumbo? Who would |
| big affair. | | | | have thought it would be so good. Holiday gumbo using |
| Which variety is best. Grandma's seafood gumbo or | | | | leftover turkey and ham and a stock made from the |
| mothers chicken and andouille? Should it be thickened | | | | bones takes the dish on a tangent that everyone |
| with okra or is it best with a roux? Does it have to use | | | | should experience. |
| file' to be an authentic gumbo? All interesting questions | | | | Gumbo often provides a reason to celebrate. There |
| and the answers will vary widely. Depending on family | | | | are gumbo festivals, gumbo cook offs and gumbo |
| traditions and availability of ingredients authentic | | | | parties. You find gumbo kings, gumbo queens and |
| gumbos can come in many varieties. | | | | gumbo restaurants. Every cookbook published will |
| In some homes chicken and andouille gumbo is the | | | | have at least one gumbo recipe. In stores you find |
| favorite. In others a seafood gumbo with okra and file' | | | | gumbo cookbooks, gumbo spoons and bowls, gumbo |
| wins the award hands down. And purists will claim a | | | | pots and instant gumbo in a package. |
| gumbo that is true to the roots of the dish will be dark | | | | Gumbo is found on the menu of nearly every |
| and rich loaded with okra, locally obtained ingredients | | | | restaurant in Louisiana. Chefs and restaurants claim to |
| and will always use a roux. It is the many and varied | | | | have the best in town. And the great thing about that |
| recipes and combination of ingredients that make | | | | is you have to try them all in order to find your favorite. |