Gumbo
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Gumbo adorns menus from New Orleans to New York to New Delhi, appearing in variations such as chicken and sausage gumbo, gombo z'herbes, and seafood gumbo. Some cooks use roux, others okra, and adding tomatoes to the pot can provide extra flavor or start a fight. Within this spirit of diversity lies the beauty of gumbo.
Two culinary creations--West African okra stew and Choctaw soup--helped birth Louisiana gumbo. The Choctaw ground up sassafras, called fil , while West Africans like the Bambara provided okra and rice. From there, Spanish Caribbean influences introduced hot peppers and spices, the Germans pioneered smoked sausage and andouille, and the French devised the roux. Gumbo traces the history of how colonization, slavery, immigration, industry, and seasonality all had an impact on which ingredients wound up in the gumbo pot.Format:Paperback
Language:English
ISBN:080718201X
ISBN13:9780807182017
Release Date:February 2024
Publisher:LSU Press
Length:112 Pages
Weight:0.30 lbs.
Dimensions:0.6" x 4.8" x 6.8"
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