- The first mention of gumbo came in 1803, when it was served at a government reception in New Orleans, according to University of Louisiana Professor Carl A. Brasseaux.
- The name "gumbo" comes from a West African word for okra, which may have been an early ingredient, Stanley Dry writes in "A Short History of Gumbo." Other cultures contributed ingredients, including file (ground sassafrass leaves) from Native Americans and roux from the French.
- All gumbo starts with a roux base made by browning flour in oil or another fat. The roux, along with okra and file powder, serve as thickening agents. Most cooks serve gumbo over white rice.
- The two basic types of gumbo are seafood and meat. Seafood gumbo can include shrimp, oysters, crayfish or crab. Meat gumbos often feature chicken, turkey or duck, along with andouille sausage or another smoked meat. Some gumbo recipes combine meat and seafood.
- Vegetables, such as celery, onion, green pepper and tomato, go into gumbo. Garlic, salt, pepper, parsley and bay leaves are added spices.
History
Heritage
Common Features
Types
Other Ingredients
SHARE
