Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. When the first French settlers came to Louisiana, they brought their love for bouillabaisse, a highly seasoned fish stew.alamo drafthouse westlakes
Having none of the usual ingredients necessary to make a typical French bouillabaisse, they substituted local ingredients. After about a century, with the Spanish, Africans, and Natives of the region offering their contributions of food, the stew was no longer recognizable as bouillabaisse and became gumbo.us postal lite blue page
The word gumbo is derived from African words for okra (guingombo, tchingombo, and kingombo), a pod-like vegetable introduced by African slaves and often used to thicken the stew.
Gumbo is a classic Cajun one pot, communal stew that is especially important around Mardi Gras (the Mardi Gras season officially begins twelve days after Christmas, on January 6, and culminates on the Tuesday before Ash Wednesday, the start of Lent).
The roux, a flour and oil or butter mixture, which acts as a thickening agent, is the gumbo's base.
There are no other hard-and-fast rules for the ingredients used in making gumbo - anything that flies, crawls, creeps, or lies still may end up in the gumbo pot. coyote ugly bars
The making of gumbo draws out the competitive streak in most Louisianans, and most cooks closely guard their recipes.
Courir de Mardi Gras photos courtesy of the web site Mardi Gras in Rural Acadiana, published the University of Southwestern Louisiana's Center for Louisiana Studies.
" Routes can be as long as sixty miles, and the riders may visit as many as thirty households. They ride up to a farmhouse along the route to ask permission for the group to come up to the house.
When permission is granted, the riders charge toward the house, where they sing, dance, and beg until the owner offers them an ingredient for making their gumbo.