Portal:Louisiana/Selected article/9
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Gumbo is a spicy, hearty stew or soup, found typically on the Gulf of Mexico in the United States,in the state of Louisiana, in which it is native to that state. It is also found in other areas such as, Southeast Texas, southern Mississippi and the Lowcountry around Charleston, South Carolina, and down past Brunswick, Georgia due to it being brought from Louisiana to those areas. It is eaten year round, but is usually found in kitchens more during the colder months. This is due to the warmness and heartiness it brings to the body in the winter months, like hot soups and stews in many cold areas.
Gumbo usually consists of shellfish, and sausage along with the Holy Trinity of vegetables for a seafood Gumbo and is usually made in large batches. A chicken and Sausage Gumbo would contain just that with the "Trinity" of vegetables. Tomatoes and/or tomato paste is usually added to Seafood Gumbo in Southeast Louisiana, but never to Chicken and Sausage Gumbo. These Gumbos from Southeast Louisiana are typically known as "Creole" Gumbos, meaning "from the City Of New Orleans." Cajun Gumbos of South Louisiana never contain tomatoes in any variety. Left-over Gumbo can be frozen for later use, but that is not common. Usually it will stay on the back burner of a stove, and eaten on all day. If some is left over, it is usually refrigerated until it is consumed entirely. Rice is made fresh daily. The rice is prepared separately from the stew, and the two are mixed only in the serving bowl.
The gumbo broth/gravy can contain seafood (typically crab and shrimp from the Gulf of Mexico, or fowl (usually duck, quail, chicken), and other meats, used as seasoning; tasso (Cajun smoked pork), Cajun-style andouille (smoked sausage), and other smoked or preserved meats. Crawfish is rarely used, if used at all for this dish. A traditional lenten variety called Gumbo Z'Herbes pronounced like "Gumbo Zab," Zab sounding like the word jab. From the French Gumbo Aux Herbes), it is essentially a gumbo of smothered greens thickened with roux. (read more . . .)
