gumbo
Gumbo [ gʌmbəʊ ] is a spicy, with a dark roux thickened (Roux) Stew the US Southern cuisine .
origin
The term gumbo is probably derived from the Angolan word kingombo for okra , which is often an ingredient in dishes . The literature often mentions that gumbo is a variant of bouillabaisse , but this theory has been questioned by several authors. The main differences are that French fish soup is only cooked briefly, while gumbo has to simmer for a long time and is a thickened soup. In addition, a bouillabaisse only contains fish and seafood , never additional meat. Old New Orleans cookbooks make a clear distinction between gumbo and bouillabaisse. On the other hand, an influence is to be assumed from the recipes of the Choctaws , who also used seafood. The preparation is also reminiscent of African soups that contain okra.
Gumbo is found throughout southern cuisine , but is typical of Creole and Cajun cuisines .
ingredients
Gumbo is often made with seafood (often crabs or shrimp from the Gulf of Mexico ) or poultry ( duck , chicken , quail ), smoked sausages such as andouille and tasso , a type of ham , but also with other meat that is currently available and the "Holy Trinity." “( Holy Trinity ) of Cajun cuisine ( celery , mild green sweet peppers and onions ).
A brown roux ( roux ) is used as the basis for binding, it also gives the gumbo its typical nutty taste. In Creole gumbos, which can also contain tomatoes, it is more light brown, while the Cajun variant is made with a dark brown roux.
Classically, to further bind the gumbo, either okra pods (usually in seafood gumbo) or filé powder (ground leaves of the sassafras tree ), which was originally used as a substitute when okra pods were not available. Gumbo is seasoned relatively strongly and served with freshly cooked rice.
Web links
swell
- Andrew F. Smith: The Oxford Encyclopedia of Food and Drink in America , Oxford 2004, article Cajun and Creole Food , p. 150 ff.