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by trouble54 on September 14th, 2006

trouble54

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What is gumbo?

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Answers. 4 helpful answers below.

  • by Fuzzzy on September 14th, 2006

    Fuzzzy

    Gumbo is a spicy, hearty stew or soup, found typically on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana and the Lowcountry around Charleston, South Carolina. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area.

    The dish named gumbo usually consists of two components, rice and broth, and is usually made in large batches. Left-over broth is frozen for later use. Rice is made fresh daily. The rice is prepared separately from the broth, and are mixed only in the serving bowl.

    The primary and necessary ingredient, however, is okra, from which the dish derives its name. "Gumbo" means "okra" in Gullah (a Charlestonian Creole dialect). The defining characteristics of gumbo are the type of stock used and the thickening agent used.

    Source: http://en.wikipedia.org/wiki/Gumbo

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  • by travis bickle on November 4th, 2006

    travis bickle

    A spicy orgasm containing rice and meat.

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  • by allikatzpop on October 31st, 2007

    allikatzpop

    the state food of Louisiana.aint nuthin' like it,no where,no how...
    Ingredients
    2 -1/2 CUPS MEDIUM DARK ROUX (See basic roux recipe)
    3 CUPS ONIONS (Diced 1/4" pieces)
    3 CUPS CELERY (Chopped)
    3 CUPS BELL PEPPERS (Diced 1/4" pieces)
    1/2 CUP TOMATO PASTE
    1/2 CUP FRESH MINCED GARLIC
    5 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3 pieces)
    1 TSP WHOLE THYME LEAVES
    1 TBSP SWEET BASIL
    1 TBSP BLACK PEPPER
    4 WHOLE BAY LEAVES
    1 TSP GROUND CAYENNE PEPPER
    1 TBSP KITCHEN BOUQUET
    2 CUPS CRUSHED TOMATO FILLETS
    1-1/4 GALLON SEAFOOD or SHRIMP STOCK (See recipe)
    1-1/2 LBS CATFISH FILLETS (Shanks no bellies or bones)
    6 MEDIUM GUMBO CRABS (Cleaned and split in half)
    1 TBSP GUMBO FILE'
    1 QUART OYSTERS
    3 LBS FRESH SHRIMP (Peeled and deveined 31 - 35 count)

    Method
    Use a braiser or 20 quart stock pot and over high heat, whisk the roux 3 - 5 minutes. Add the onions, celery, bell pepper, tomato paste and garlic to the roux and simmer over medium low heat until all vegetables are very limp. About 30 minutes.
    Meanwhile, bake sausage (uncovered) in a 350F oven for 30 minutes. Discard grease, then add sausage and any graton to the gumbo.
    Add remaining ingredients (except gumbo filé, oysters and shrimp) to the gumbo; simmer over low heat for 45 minutes. Break up pieces of catfish (in the gumbo) with a chef's spoon. Allow gumbo to cool for 30 minutes, cover and place overnight in the refrigerator.

    Alternate Method
    The gumbo can be cooked and served in the same day. If this is done, then allow an additional 20 to 30 minutes of covered simmering time to marry the flavors.

    Plate Presentation
    When ready to serve, bring gumbo to low boil; remove 2 chef spoons of stock and mix with the filé gumbo. Make a paste and add to the gumbo, whisk in completely. Add oysters and shrimp, curl the oysters and turn shrimp pink (3 - 5 minutes) and serve over chicken stock rice.
    Serve with additional gumbo filé and hot sauce on the table.

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  • by Taraearth on November 20th, 2006

    Taraearth

    just about anything you want it to be, you can add fish,shrimp,oysters to the rue to make seafood gumbo or ckn, sausage to make a different one the rue which is the soup so to speak is what makes it, it can be thick or thin but definately spicy, we eat alot of it in S.E. Texas

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