re: My second attempt at gumbo (photos)

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Gumbo is gumbo, Yankee

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We be getting personal now.

Careful ya don't get banned...

are you saying gumbo isnt a soup?

Since you weren't having rice, I think a thick gumbo is a good idea. Here's how dark I like to get mine, just to compare. Not saying one is right or wrong, it's all a matter of taste.

Wikipedia certainly danced down the center line of the highway.

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Gumbo is a dish that originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions (a trio known in Cajun cuisine as the "holy trinity"). Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo).

Several different varieties exist. In New Orleans, what is known as Creole gumbo generally contains shellfish. Cajun gumbo varies greatly, but often has a dark roux with either shellfish or fowl, but not together. The Creoles of Cane River make a gumbo focused much more on filé. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers, with shellfish and some spices added near the end. Gumbo is traditionally served over rice.

The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of Louisiana-born chefs such as Justin Wilson and Paul Prudhomme in the 1970s and 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

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So many words and the words soup and stew were never used.

According to them It isn't a soup or a stew. It is a dish.

I can live with that.

"The dish is the official cuisine of the state of Louisiana."

Perhaps it is a cuisine.

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Since you weren't having rice, I think a thick gumbo is a good idea. Here's how dark I like to get mine, just to compare. Not saying one is right or wrong, it's all a matter of taste.

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Thanks for that. I usually like rice w/ my gumbo (and even a little egg salad in there from time to time), just decided to eschew it this go 'round. Nice color on your's! I'll shoot for that next time. And I can see from your photo how really browning the meat changes the texture (and I'm assuming flavor). Going to do that better next time too.

I really dont know how well versed yall are on cajun cuisine or cuisine in general, but Gumbo is a style of soup.

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I really dont know how well versed yall are on cajun cuisine or cuisine in general, but Gumbo is a style of soup.

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Why don't you tell us about it Vermont?

thanks OS, I agree it has many variations and interpretations. Which is part of what makes it so good and interesting to try in different places and from different people.

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I really dont know how well versed yall are on cajun cuisine or cuisine in general, but Gumbo is a style of soup.

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I'm pretty sure the Gumbo everyone here is saying is not a soup understands perfectly that the dish evolved over several hundred years and has 3 different cultures contributing to its distinctiveness...all I'm saying is to call a Gumbo just another Soup is not close to being accurate.