| The unique cuisine of New Orleans is a melting pot of | | | | the kick that makes it so popular. But the beauty of |
| many diverse cultures from French, Spanish, German, | | | | this dish is the creative freedom it allows. Yes, you |
| and Italian to African, American Indian, and Caribbean. | | | | must follow a few basic ground rules. However, once |
| This diversity of settlers in and around New Orleans | | | | you understand the components, the combinations are |
| gave birth to the two styles of cooking known today | | | | endless. Each and every gumbo has a taste all its |
| as Cajun and Creole. Gumbo is the perfect example | | | | own. Adding sweet potatoes to Ham & Turkey |
| of the marriage between these two styles of cooking. | | | | Gumbo gives it a completely unique, yet KILLER, flavor! |
| Gumbo originated in New Orleans, but it is the mix of | | | | Sweet potatoes are unconventional ingredients, but the |
| cultural influences on the city that makes gumbo the | | | | outcome proves that a little creativity goes a long way |
| quintessential dish. | | | | in a pot of gumbo. So, gumbo rule #1 is improvise and |
| Making a great gumbo requires more than just a | | | | get creative!!! The world is your oyster. |
| wonderful recipe. Building upon each element and | | | | Always use the freshest seasonal ingredients, make |
| extracting every bit of flavor along the way is crucial | | | | your own stock, and choose complimentary flavor |
| to the outcome of the dish. There are certain elements | | | | profiles. Be sure to add proteins to the pot at the right |
| that should not be overlooked. Stock is the | | | | time. Adding seafood too early will result in an |
| cornerstone of any great gumbo. Although unnoticed | | | | overcooked mushy mess. But other proteins such as |
| while eating, it is very important to the finished product. | | | | chicken and sausage will need time to cook down and |
| A homemade stock is essential for establishing the | | | | extract flavor into the pot. Thicken your gumbo with |
| base of flavor profiles. The roux is equally as | | | | roux, okra, filé, or a combination. Typically, okra |
| important, contributing the flavor and consistency. | | | | is not used together with filé and filé is |
| Pairing the flavor profiles of the gumbo to the correct | | | | never added while the gumbo is still on the fire. |
| amount and color of roux is the key to success! | | | | Learning the techniques of New Orleans style cooking |
| Andouille sausage, Creole seasoning, hot sauce, file, | | | | will open up a world of possibilities in your kitchen and |
| and so many other wonderful additions gives gumbo | | | | your taste buds will thank you for it! |