Things You Didn't Know About Gumbo

Ah , the gumbo heap : could there be a better symbolisation for the urban center of New Orleans ? The real deal is simple , inherited , and console , but can also be slightly more complicated than you would envisage . So next time you whip out the good andouille and your favorite roux spoonful , verify you have all your facts in social club , mes amis .

It all goes back to the motherland

The word " lady’s-finger " can be traced back to a West African term for " okra , " a vegetable that , as you know , we turn plenty of here in the Pelican State . Gumbo is both a actual and figural mixing flowerpot , having been developed in South Louisiana by unnumerable generation and kitchens , eventually evolving into the dish we so pry today .

That said, okra isn’t always a part of the gumbo party

There are , in fact , many kinds of gumbo , and their nature depends greatly on what you ’re using to inspissate it up . While gumbo is a popular pick , especially with seafood gumbos , another option is to use " Indian file , " the ground or powdered leaves of the sassafras plant . Hank Williams took a Cajun classic about " file gumbo soil " and turned it into one of the most popular song about Louisiana cuisine ever recorded . ( Also worth noting , for those new to town : the term " gumbo political party , " which initiate from the short - live NOLA - based cop showK - Ville , is something of an privileged jest ‘ polish these office . )

“First, you make a roux… "

If you ’re not using file or okra ( or some combination thereof ) , most gumbos are going to start in one post and one place alone : the roux . This combination of adipose tissue and flour needs to be dutifully stirred until properly thick and darkened – from blonde to nearly black , depending on your custom – although combustion is essentially considered a form of unorthodoxy down here .

The “holy trinity” and “the Pope” play a starring role

Catholicism might be the most prevalent faith in NOLA , but this is only tangentially related to to local otherworldliness . When you cite to the " holy trinity " and/or " the Pope " in gumbo context , you ’re hash out New Orleans - vogue mirepoix , which include Allium cepa , celery , and green bell peppers . The Pope ? A head of ail , of course . There are even enterprising companies that betray " pre - cut trinity " in local grocery , it ’s so lively to our culinary art .

Green gumbo is a real thing

This one literally has a spiritual intension : because substance is verboten on local tables by many on Good Friday , " gumbo z’herbes " is a pop , traditional alternative to our favorite meaty stew . This adaptation have mustard greens , collard , spinach , turnips , and , yes , kale ( we were eat on kalelongbefore it was a thing ) , as well as many other local leafy green vegetable . Do n’t forget that white pepper vinegar !

Two words: gumbo crabs

If you ’re a Cancer the Crab aficionado , the " cock-a-hoop is in force " dominion of ovolo almost always applies to Louisiana cuisine , with one very of import exception : gumbo soil crabs . They may be belittled and scrappy , and while they do n’t pack a mountain of meat in their shells , their flavor is essential if you ’re cooking up a swelled pot of seafood Abelmoschus esculentus .

Creole vs. Cajun: what’s the difference?

This is one of the ideological ( and historical ) factors of Louisiana cookery that tend to be the most lost and conflated . No , Cajun and creole are not the same . While creole culinary art evolved from the parlors of the aristocracy in South LA , Cajun food has always been more rustic . Imagine the remainder between the dining mesa at a plantation house and , say , a hunt summer camp filled with glad Boudreauxs and Thibodeaus who slaughtered a pigthat sunup . Cajun okra be given to be inwardness - free-base ( duck and barbarian wild boar are popular , and , of form , spicy andouille or tasso will show up , too ) , and often made with a very dark roux . Also , there ’s a basic rule of thumb that creole cuisine utilise tomatoes , where Cajun cooking generally does not ( traditionally speaking ) .

That said, there is something quite particular about Cajun gumbo…

In many part of the Department of State , gumbo comes with a cool ball of creamy murphy salad instead of rice . We know , it voice a small off when you first hear about it , but trust us , the combination of racy , meaty gumbo in a dark roux and cool , creamy potato salad is a formidable one .

Rice is key

Like sushi in Japan , the rice ingredient in a traditional gumbo must never be overlooked , and is perhaps as important to the overall sweetheart as the roux or the centre ( or z’herbs ) , so long as you ’re not make Cajun gumbo with tater salad . We prefer locally grow farsighted - grain white rice , but there ’s no peevishness about it . Whether you use your grand - mamere ’s pot , a microwave , or a rice cooker , " you do you " when it amount to the rice . So long as , you have it away , there ’s Timothy Miles Bindon Rice involved .

It’s a year-round love affair

New Orleans is , of course , ferociously proud of its seasonal meats , seafood , and create , but there ’s literally never a bad time for gumbo . Whether your gumbo is meat- , shellfish- , or veg - based , set about the roux or sauteing the trinity arealwaysthe beginning to a good eve .

ratify up herefor our daily New Orleans email and be the first to get all the nutrient / drunkenness / fun in the Big Easy .

gumbo close up cajun dish rice shrimp