
By Diana Rattray. Southern Food Expert
Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated May 18, 2016.
Gumbo is really a Louisiana soup or stew which reflects and blends the wealthy cuisines of regional Indian, French, Spanish, and African cultures. The term "gumbo" comes African term for okra, "gombo," and first made an appearance in publications in 1805. Fil gumbo, a version thickened with fil powder (ground sassafras leaves) as utilized by the Choctaw Indians, arrived two decades later.
There aren't any solid rules to make gumbo past the fundamental roux, okra or fil powder, as well as your imagination.
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You will find most likely as numerous distinctive recipes for gumbo because there are cooks in Louisiana.
Firstly you create a roux.
Body fat utilized in roux might be butter, shortening, lard, oil, or perhaps bacon drippings. Combine fat by having an equal quantity of flour 1/2 cup of every can make an adequate amount and then any excess could be kept in the refrigerator. (Many cookbooks require a a bit more fat than flour - 2/3 cup oil to at least oneOr2 cup flour is a very common ratio.) Melt body fat inside a black skillet over low heat. When warm and fluid, sprinkle the flour inside a little at any given time, stirring.
Stir constantly until brown (this might take twenty to thirty minutes) immediately remove from heat or add ingredients your recipe requires. Whether it burns even slightly, trash it and begin again again.