Gumbo

gumbo
Originally uploaded by Danno1.

Gumbo is probably the dish most associated with New Orleans Cuisine and more largely Louisiana Cuisine. It has strong roots in the history of the state. Gumbo is a symbol of the community, and the history. It's just like Louisiana, or America for that matter, a little of this from here, a little of that from there! You have all of these cultural ingredients coming together, to make something truly fantastic! You have the French influence with the Roux (though this is a much darker roux, which the french would probably consider burned. Hats off to the Acadians), and the idea, some say, comes from the French Bouillabaisse of Provence, more specifically Marseille. You have the okra from the African slaves, the seeds of which, I've read, came to America nestled in their hair on the slave boats. The word Gumbo actually comes from the African word for Okra. Then we have the File (FEE-lay) from the Choctaw Indians, which is the young leaves of the native Sassafras tree that are dried and ground into a powder. Some say Okra and File, should never be used together, because they're both thickening agents. What do I say? A lot of cooks have a code of ethics, especially about something as sacred as Gumbo! That's what makes their versions good. I respect the purist point of view. But this is my kitchen Jack! I say experiment! Hey, if the earlier settlers listened to the guy saying they couldn't make Bouilliabaise because there was no Rascasse, there may not have been Gumbo. In life there is always someone telling you, "Hey you can't do it that way!" No matter what you're doing! Every place I have ever worked, I have one of these guys. Knows it all, but going nowhere. I say to hell with that, there is always a way to make it work. Its hit and miss, this is how we learn. Anyway, this post is going to be done in installments, this is a huge topic. But like all great stories from Louisiana, this one starts with a Roux....

My Chicken & Andouille Gumbo Recipe