August 13, 2009
Gumbo is a traditional stew served in Louisiana. There is no set formula for what makes up gumbo. Even though gumbo derives its name from the African word for okra ...
Yield: 18 servings
edit Ingredients
1 |
cup oil |
2 |
cups chopped green onion file |
Cooked rice |
|
1 |
chicken, cut up or boned |
1 ½ |
pounds andouille sausage |
1 |
cup flour |
4 |
cups chopped onions |
1 ½ |
cups chopped celery |
2 |
cups chopped green pepper |
1 |
tablespoon chopped garlic |
8 |
cups stock or stock substitute salt |
edit Preparation
Step 1 |
In a large pot, season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. |
Step 2 |
Remove both from pot. Make a roux with equal parts of oil and flour to desired color. |
edit About Gumbo
"Gumbo" comes from the Bantu or Umbundu words for okra: "gombo" and "ochinggombo," respectively.
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Related Content
Wikipedia
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French ''gumbo aux herbes''), essentially a gumbo of smothered greens thickened with roux, also exists.
