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Message
Why is nearly every gumbo you see cooked outside of Louisiana such a bastardization?
Posted on 11/28/19 at 1:15 pm
Posted on 11/28/19 at 1:15 pm
I can’t think of any other dish that so much different outside of where it originated. Most I see don’t even have a roux and are just a tomato and okra soup. I follow a cooking page on Facebook and a lady was showing off her turkey kiebalsa and shrimp gumbo.
I asked if she made a roux and she said yeah I browned the sausage and vegetables in butter then added flour. It also had freaking corn it. I just don’t get it.
I asked if she made a roux and she said yeah I browned the sausage and vegetables in butter then added flour. It also had freaking corn it. I just don’t get it.
13
Posted on 11/28/19 at 1:22 pm to mouton
quote:
can’t think of any other dish that so much different outside of where it originated.
I've seen some pretty jacked-up jambalayas
Posted on 11/28/19 at 1:28 pm to heypaul
True.
Posted on 11/28/19 at 1:36 pm to mouton
Variety of reasons and for the same reasons any area specific food isn’t the same.
Didn’t grow up making it, lack of tradition and understanding it, not the same readily available ingredients.
For Gumbo they’ve likely never had real gumbo before and don’t understand it. They don’t know how to make a roux is the most obvious thing.
Didn’t grow up making it, lack of tradition and understanding it, not the same readily available ingredients.
For Gumbo they’ve likely never had real gumbo before and don’t understand it. They don’t know how to make a roux is the most obvious thing.
Posted on 11/28/19 at 1:39 pm to Fun Bunch
Why is I though when you search gumbo online the majority have very little in common with a traditional dish. You don’t see that with other region specific dishes or at least not to the same extent.
Posted on 11/28/19 at 1:53 pm to mouton
Having been to several gumbo cook-offs in Louisiana...it's not just others making terrible gumbo. Many Louisiana people can't cook it either.
Posted on 11/28/19 at 1:54 pm to mouton
"I can’t think of any other dish that so much different outside of where it originated."
See: Chili, Goulash
30 something yrs ago I punched the clock at a deli-style restaurant in Kansas. That day, the owner was letting a new hire work her "chef skills" before her upcoming gig following the grand opening of the owner's new upscale eatery in town. I took the lid off a soup dispenser on the cooking line and asked what it was. "It's gumbo!" said a co-worker. "Um, gumbo doesn't have cubed sirloin steak in it," I replied, after stirring the brownish soup. The coworker corrected me with "Yeah, I'm pretty sure a chef knows a *little more* about gumbo than you!" My qualifications of being half-cajun and having eating more gumbo in 1 typical winter month versus the combined gumbo eating experience of the staff, patronage, and brilliant chef didn't seem to be a convincing counter argument to my co-worker.
Then again, 2 yrs previously, at another restaurant in that town, the mgr wanted me to cook a "cajun" style buffet. I refused her orders to make a chicken okra gumbo, because she insisted on it after I tried to explain that you cannot use a #10 container of pickled okra as the base of the dish. So, I made a roux-based chicken gumbo the night before Sunday buffet and went home. I don't know what became of that gumbo but she came in Sunday morning and made a gumbo with the pickled okra anyway. I never heard how well that went down, but since I wasn't fired over it, I assume the pickled okra gumbo wasn't a big hit.
See: Chili, Goulash
30 something yrs ago I punched the clock at a deli-style restaurant in Kansas. That day, the owner was letting a new hire work her "chef skills" before her upcoming gig following the grand opening of the owner's new upscale eatery in town. I took the lid off a soup dispenser on the cooking line and asked what it was. "It's gumbo!" said a co-worker. "Um, gumbo doesn't have cubed sirloin steak in it," I replied, after stirring the brownish soup. The coworker corrected me with "Yeah, I'm pretty sure a chef knows a *little more* about gumbo than you!" My qualifications of being half-cajun and having eating more gumbo in 1 typical winter month versus the combined gumbo eating experience of the staff, patronage, and brilliant chef didn't seem to be a convincing counter argument to my co-worker.
Then again, 2 yrs previously, at another restaurant in that town, the mgr wanted me to cook a "cajun" style buffet. I refused her orders to make a chicken okra gumbo, because she insisted on it after I tried to explain that you cannot use a #10 container of pickled okra as the base of the dish. So, I made a roux-based chicken gumbo the night before Sunday buffet and went home. I don't know what became of that gumbo but she came in Sunday morning and made a gumbo with the pickled okra anyway. I never heard how well that went down, but since I wasn't fired over it, I assume the pickled okra gumbo wasn't a big hit.
Posted on 11/28/19 at 2:01 pm to JodyPlauche
quote:
Many Louisiana people can't cook it either.
Yeah I’ve seen a few examples on this board.
Posted on 11/28/19 at 3:44 pm to JodyPlauche
quote:
Having been to several gumbo cook-offs in Louisiana...it's not just others making terrible gumbo. Many Louisiana people can't cook it either.
One of the worst jambalayas I’ve ever had was at No Problem Raceway in Belle Rose.
Looked and smelt promising, weakest most tasteless, colored rice. Took one bite and threw the rest.
Posted on 11/28/19 at 6:40 pm to mouton
Because people love to trigger Louisianaians and people take that shite way too personally.
Posted on 11/28/19 at 9:27 pm to lsuwontonwrap
quote:
Because people love to trigger Louisianaians and people take that shite way too personally.
Nah, man. Disney still deserves to burn to the ground for that shite.
Posted on 11/28/19 at 9:30 pm to mouton
Because most people probably haven't even tried it.
Or had a shitty version at a restaurant and tried to recreate it.
Or had a shitty version at a restaurant and tried to recreate it.
Posted on 11/28/19 at 9:35 pm to mouton
Bastard gumbo makes me empathize with Chinese people: imagine being from, say, Shanghai or Guangzhou and seeing the abominations passed off as Chinese food in every strip mall, ghetto corner store, and tiny rural town in America.
Posted on 11/29/19 at 12:19 am to mouton
quote:
I can’t think of any other dish that so much different outside of where it originated.
Gumbo "Gombo" originated in West Africa and is simply okra stew with many a variation, it was brought to LA by slaves and adapted by Acadians as it was cheap and they were poor.
Gombo is the native term for okra and it was introduced to the new world by slave ships in the mid 1600's
Gumbo is no more a LA invention than Yorkshire Puddings.
Posted on 11/29/19 at 5:32 am to mouton
Yeah, I know a character that puts whole corn in gumbo. Not very appetizing. Looks like someone ate corn and had diarrhea.
I can't understand people who think a pot of gumbo with a quart of grease floating on top think that's good. Skim that s#!& off!!!
I had an aunt(Cajun at that)who would put a whole onion in gumbo(fricassee as well)and when it was cooked she would fish the whole onion out because she believed her kids didn't like onions(bland is an understatement). When those same kids came over to my house and ate my mother's gumbo or whatever they loved her cooking and ate the onions in whatever it was.
Posted on 11/29/19 at 8:03 am to cave canem
quote:
Gumbo "Gombo" originated in West Africa and is simply okra stew with many a variation, it was brought to LA by slaves and adapted by Acadians as it was cheap and they were poor.
Yea in Africa they were making an okra stew with meats/seafood and a roux.
Posted on 11/29/19 at 8:39 am to mouton
quote:
Yea in Africa they were making an okra stew with meats/seafood and a roux.
Gumbo is an African dish that was introduced by slaves everywhere they were, it hit the MS Delta around the same time it did NO.
And yes, a bowl of Gumbo in Lagos will can have meat or seafood or perhaps just vegetables, the majority of the time I saw it there was goat in it for the protein.
The point being it is not a LA creation and what you enjoy is a bastardization, not that there is anything wrong with making something your own.
Posted on 11/29/19 at 8:46 am to cave canem
quote:The history is not so simple.
Gumbo is no more a LA invention than Yorkshire Puddings.
History of Gumbo - Serious Eats
Posted on 11/29/19 at 10:34 am to Cicero Grimes
quote:
My qualifications of being half-cajun and having eaten more gumbo in 1 typical winter month versus the combined gumbo eating experience of the staff, patronage, and brilliant chef
One of the best lines I’ve read on here in quite some time.
Posted on 11/29/19 at 11:39 pm to hungryone
quote:
Bastard gumbo makes me empathize with Chinese people: imagine being from, say, Shanghai or Guangzhou and seeing the abominations passed off as Chinese food in every strip mall, ghetto corner store, and tiny rural town in America.
I’ve often wanted to ask them what they cook for themselves. I’d give it a shot.
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