Gumbo apparently first came from southern Louisiana in the 18th century, and is still strongly associated with that region, and New Orleans, and is the official cuisine of the state. There are different verities of gumbo available; the original is known as the Creole variety, as they first cooked it. The dish draws on the cuisines of France, Spain Africa and the Native Americans, with Italian and German influences.
So, what is gumbo? Well, it's basically a sort of stew. A stock, which can come from different sources, then has meat or shellfish added to it, thickener, and various seasonings, as well as vegetables that are also used for seasoning such as onions, bell peppers and celery.
A wide variety of different main components of the dish can be used, such as crab and shrimp for shellfish, and chicken, rabbit, duck and even alligator for meat. Beef and pork are rarely used, though, other than as sausages. The dish is often simmered for some time before eating. Depending on the ingredients, the dish can cover a gamut of costs for preparation, from cheap to expensive.
No comments:
Post a Comment