Louisiana Real and Rustic Series – Gumbo – The Finale
First, I want to thank those who followed and commented on this series. My desire was to depart a bit from barbecue and introduce one of America’s most unique and culturally diverse cuisines. I do have a number of other recipes but the dozen or so I did write-ups on gives one a good sense of what Louisiana Real and Rustic cooking is all about.
So as a finale, I want to end this series with some illustrations of what I consider to be the quintessential example of what Louisiana cooking is all about, that being gumbo. I think there are enough examples of gumbo recipes on AR if you do a simple search so repeating that here would be redundant.
Instead I’ll simply say that gumbo encapsulates the very essence of Louisiana Real and Rustic cooking. The use of a roux base, the trinity of vegetable aromatics and some sort of stock are the basis for so many Cajun and Creole recipes. Gumbo also takes advantage of being an empty canvas that accepts and amplifies a variety of proteins available to local cooks; those being hunted, fished or grown.
Gumbo itself has a history steeped in a number of diverse cultural inputs. Some say it was originally brought to Louisiana from Africa with the enslaved populations. Many attribute the word itself to the West African words “ki ngombo” which translates to our word for ‘okra’, one of many popular ways to thicken the stew.
Local Native Americans contributed to the evolution of the dish through the use of file powder, still used today as a popular thickener and flavor component. File is a finely ground powder made from dried sassafras leaves often used in place of or even along with okra.
Eventually Europeans, primarily the French, brought the technique of making a roux of flour and oil as the ultimate thickener used primarily, once again, by Cajun cooks almost exclusively to this day.
Gumbo is one of those dishes prepared and enjoyed by Louisianans of all races and ethnicities, and its multicultural influences have helped to evolve it through the years. Gumbo is therefore a dish enjoyed in both urban and rural areas of Louisiana.
In rural Acadiana in southern Louisiana, gumbo is a central feature of Mardi Gras celebrations. On Mardi Gras, local men wander from house to house and beg for gumbo ingredients in an event known as courir de Mardi Gras.Members of the local community then gather in a central location while the men cook the gumbo. When it is ready, the group eats and dances until midnight, when Lent begins.
In the kitchens of New Orleans, gumbo famously departs from Cajun with a heavier emphasis on tomatoes. Whereas Cajun gumbo usually has chicken included along with ham or sausage, Creole gumbo tends to be lighter and uses a variety of seafood. It’s also thinner and more soup like then its stew like cousin. File and okra, as previously stated, tend to be the thickening ingredients.
Of course, the distinctions become muddied and the blending of all or some of the ingredients in both types probably constitute a third cross over variant.
With all that said, I’ll wrap this up with an illustrative look at this popular and foundational Louisiana Real and Rustic dish. I also want to give a shout out to all the Louisiana chefs and cooks who have inspired and taught me how to at least be half way decent at preparing their wonderful cuisine.
So, in closing out this series, as is so popular a saying in South Louisiana; Laissez les bons temps roule …. Let the good times roll!! by enjoying a hot bowl of that Louisiana Real and Rustic classic….gumbo!
Paul Prudhomme’s wonderful Cajun recipe for fried chicken gumbo…
Classic Creole style seafood gumbo served with rice….
And finally, a hardy Cajun shrimp gumbo served with potato salad…..
So as a finale, I want to end this series with some illustrations of what I consider to be the quintessential example of what Louisiana cooking is all about, that being gumbo. I think there are enough examples of gumbo recipes on AR if you do a simple search so repeating that here would be redundant.
Instead I’ll simply say that gumbo encapsulates the very essence of Louisiana Real and Rustic cooking. The use of a roux base, the trinity of vegetable aromatics and some sort of stock are the basis for so many Cajun and Creole recipes. Gumbo also takes advantage of being an empty canvas that accepts and amplifies a variety of proteins available to local cooks; those being hunted, fished or grown.
Gumbo itself has a history steeped in a number of diverse cultural inputs. Some say it was originally brought to Louisiana from Africa with the enslaved populations. Many attribute the word itself to the West African words “ki ngombo” which translates to our word for ‘okra’, one of many popular ways to thicken the stew.
Local Native Americans contributed to the evolution of the dish through the use of file powder, still used today as a popular thickener and flavor component. File is a finely ground powder made from dried sassafras leaves often used in place of or even along with okra.
Eventually Europeans, primarily the French, brought the technique of making a roux of flour and oil as the ultimate thickener used primarily, once again, by Cajun cooks almost exclusively to this day.
Gumbo is one of those dishes prepared and enjoyed by Louisianans of all races and ethnicities, and its multicultural influences have helped to evolve it through the years. Gumbo is therefore a dish enjoyed in both urban and rural areas of Louisiana.
In rural Acadiana in southern Louisiana, gumbo is a central feature of Mardi Gras celebrations. On Mardi Gras, local men wander from house to house and beg for gumbo ingredients in an event known as courir de Mardi Gras.Members of the local community then gather in a central location while the men cook the gumbo. When it is ready, the group eats and dances until midnight, when Lent begins.
In the kitchens of New Orleans, gumbo famously departs from Cajun with a heavier emphasis on tomatoes. Whereas Cajun gumbo usually has chicken included along with ham or sausage, Creole gumbo tends to be lighter and uses a variety of seafood. It’s also thinner and more soup like then its stew like cousin. File and okra, as previously stated, tend to be the thickening ingredients.
Of course, the distinctions become muddied and the blending of all or some of the ingredients in both types probably constitute a third cross over variant.
With all that said, I’ll wrap this up with an illustrative look at this popular and foundational Louisiana Real and Rustic dish. I also want to give a shout out to all the Louisiana chefs and cooks who have inspired and taught me how to at least be half way decent at preparing their wonderful cuisine.
So, in closing out this series, as is so popular a saying in South Louisiana; Laissez les bons temps roule …. Let the good times roll!! by enjoying a hot bowl of that Louisiana Real and Rustic classic….gumbo!
Paul Prudhomme’s wonderful Cajun recipe for fried chicken gumbo…
Classic Creole style seafood gumbo served with rice….
And finally, a hardy Cajun shrimp gumbo served with potato salad…..
In case you missed any recipes in this series, check out these other Louisiana Real and Rustic dishes;
Seafood Courtboullion
Boudin Stuffed Quail
Shrimp & Oyster Stuffed Whole Flounder
Red Beans & Rice
Cajun Side Dishes
Popeye's Chicken & Waffles
Dirty Rice
Shrimp Sauce Piquant
Crawfish Etouffee (Creole)
New Orleans Style Barbecue Shrimp
Chicken Fricassee
Seafood Courtboullion
Boudin Stuffed Quail
Shrimp & Oyster Stuffed Whole Flounder
Red Beans & Rice
Cajun Side Dishes
Popeye's Chicken & Waffles
Dirty Rice
Shrimp Sauce Piquant
Crawfish Etouffee (Creole)
New Orleans Style Barbecue Shrimp
Chicken Fricassee
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