Gumbo begins the best way any good Creole dish ought to: with the “holy trinity” of celery, capsicum and onions. This variation of the basic French mirepoix types the bottom of so many hearty Creole classics typically present in Louisiana, from jambalaya to fricassee to rooster Creole – and, in fact, gumbo. Gumbo is a wealthy, soupy stew, utilizing that holy trinity with strongly flavoured inventory, plus meat or shellfish, and thickened with both okra, a roux, or a powder of dried sassafras leaves known as file. It is normally served with rice.
Gumbo is southern US historical past in a bowl. There are literally two totally different types: Cajun gumbo, developed by Acadian settlers in Louisiana’s south-west; and Creole gumbo, which exhibits a mixture of influences from French, Spanish and African settlement, plus native Native American practices, and was standard within the state’s south. The dish originated within the early 18th century within the melting pot that was Louisiana. Okra is a classically African ingredient, file is Native American, mirepoix and roux are French, and the addition of capsicum has hyperlinks to Spanish sofrito.
In New Orleans, strive 90-year-old basic Mandina’s (mandinasrestaurant.com) for a Creole gumbo. To pattern Cajun fashion, go to Nonno’s Cajun Delicacies and Pastries (nonnoscajuncuisineandpastries.com).
Gumbo is difficult to seek out in Sydney. You’ll be able to both make your personal (goodfood.com.au), or strive the seafood in Cajun sauce – shut sufficient – at Kickin’Inn (kickininn.com.au). In Melbourne, name in to the Moldy Fig (themoldyfig.com.au) for traditional gumbo.
ONE MORE THING
There’s really a 3rd fashion of gumbo we have not talked about but: gumbo z’herbes, a meatless selection standard amongst Louisiana’s Catholic residents throughout Lent. To make this dish, turnips, mustard greens and spinach are cooked to mush and strained.