Nikesha Elise Williams is a two-time Emmy award-winning producer and the author of the forthcoming novel Beyond Bourbon Street , centered around the 15th anniversary of Hurricane Katrina. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from.
By choosing I Accept , you consent to our use of cookies and other tracking technologies. Filed under: Reports Brief Histories. It Starts With the Roux. Pocket Flipboard Email. More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up!
Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. The Latest. By Madeleine Davies. By Elazar Sontag. Some choose to include tomato within the base—as with popular Creole styles—while Cajun cooks will add boiled eggs, vinegar, or spoonfuls of potato salad.
Elevated forms of gumbo, however, may feature harder-to-find proteins like quail, dove, or alligator. There are even vegan forms of gumbo, which use lots of vegetables for umami and vegan butter. The next time you cook a gumbo, remember all the people and cultures that brought your dinner to life! Let us know in the comments! Your Financial Family for Life. Give us a call at I wish reading about gumbo made me a better cook.
My recipe did not work for me. Which recipe did you use? There are some great ones out there! Now you can easily share it with your friends and family—just like a delicious pot of gumbo—and potentially earn cool prizes when you do! Sign up today or learn more by visiting our member referral page. Pelican State Credit Union. Inline Feedbacks. On a safari in Tanzania, he taught the cooks to make a gumbo with the doves his party had shot that day. The cooks had already proved their soup-making skills with a cream of peanut soup and a Cape buffalo tail soup, but gumbo was unknown to them.
There was no rice in the camp, so the cooks served the gumbo with corn meal mush. It was such a hit that before the trip was over, they made it again, this time without Dr. For some reason, gumbo is one of those dishes that men often make.
It has some of the same appeal as game cookery or barbecuing, and it is a favorite dish at hunting camps. When men who cook only occasionally make a gumbo the event takes on a heightened significance.
If there is an audience, so much the better. On the other hand, for women and men who cook on a daily basis, making a gumbo is more routine, if no less important. Consider the options as set forth in a gumbo recipe that appeared in the New Orleans City Guide , which was published in It is a fairly basic recipe for a gumbo made with crabs, shrimp, and oysters.
At the end of the instructions is this advice:. The basic recipe is the same, but chicken, veal, and ham or a combination of veal and a hambone can be substituted for the crabs and shrimp.
After Thanksgiving and Christmas the left-over turkey may be made into a gumbo with oysters. Stanley Dry is a writer, SFA member, and gumbo lover.
You can see more of his work here. What is New Orleans? Gumbo recipes vary from place to place, person to person. Across the South, no two people make gumbo alike. Chefs have…. For every roux-based gumbo out there, each cook has a certain kind of roux they like to make.
Some people prefer to use…. The challenge for all competitors is to produce both roux and stock onsite the morning of the event, beginning when a…. Restaurants throughout New Orleans….
Two Sisters Restaurant, named by a previous owner, is actually run by three sisters and one brother—and their mother,…. The seafood gumbo at Seafood Palace begins with an awe-inspiring, nearly black roux that gives amateur roux-makers…. Armand Olivier Jr. Marie is a true practitioner of the pressure canner, but she did not acquire her canning skills overnight.
She credits…. For the past few decades, Marcelle has written several cookbooks, freelanced for national food magazines, taught…. After a long career in restaurants, Jim entered the wholesale seafood business. Robert Collins is a third-generation shrimp drier in Grand Isle; his teenage son, also named Robert, seems poised to…. Today Billy makes what he calls a Creole gumbo.
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