Gumbo, a Louisiana dish known across the globe with its rich stock, spice and hardy ingredients. So what is gumbo anyway? Is it a stew or a soup? You ask any Louisianian and they will say, no it is Gumbo and it stands on its own.
There are different ways to make the dish, depending on the culture you were brought up in, but they all start with a flavorful thickener. The Creoles will start with a base of okra which thickens as it boils. The Cajuns use the French style roux which is made by browning flour with lard or a fat of some kind; while the decedents of the Choctaw Indians use the spice known as filé which is dried Sassafras leaves.
So once you choose your base, it is time to pick the meats you want to add. Here is a list: shrimp, crab, crawfish, sausage (alligator is the best), or chicken, but if you visit the country you may find rabbit, squirrel, duck or other game tucked into the mix.
Of course that's not all, after all the flavor is in the spices and no one does that better than in south Louisiana, with their a little of this and a pinch of that! Musts are tomatoes, celery, onions, bell pepper for sure.
So what is your favorite? If you are unsure or never experienced them all, you must make a trip to where it is made the best....
Debbi the Keeper of the Inn
B and B's are a better way to stay, so while visiting Southeastern Louisiana, stay at Woodridge Bed and Breakfast - play hard, sleep well!
