Story by: Anna McGauley Stockton
Mardi Gras offers beads, fun, great drinks, and more revelry than can fill the deepest part of the Mighty Mississippi, which ironically is at the Port of New Orleans. But with all the debauchery and festivities that go along with Mardi Gras, it would be a major faux pas not to celebrate the food associated with the season. And few dishes are as popular and deeply rooted in the culture as the culinary melting pot – gumbo.
Although there are many ideas and passionate stances regarding gumbo and what’s the best “real” recipe, many agree that gumbo is what it is today thanks to influences from different cultures. Although some believe that gumbo comes from a traditional French dish, most historians point to West African culture as the origin. After all, the word “gumbo” comes from West African dialect, meaning okra, which is the ingredient originally used to thicken the recipe. Although Native Americans, specifically the Choctaw Tribe, are also often credited with the origins of gumbo as they used ground sassafras powder or filé, also called kombo, in their dish.
Regardless of its roots gumbo is truly the culmination of many cultures. From French, African, German, Native American, and other influences, a staple of Louisiana cuisine was created. What was once a dish reserved for the lower income and working-class folks, quickly became a standard meal enjoyed by all, regardless of their socioeconomic standing. This acceptance transpired when gumbo was served at the Louisiana Purchase Gala in 1803, exemplifying that this culinary creation was a dish for everyone. By the time the Civil War started, gumbo was on the menu at restaurants throughout Louisiana.
While the ingredients for gumbo vary by the location, customs, and even the chef, this staple of Louisiana cuisine represents the influence of the cultures who have called the area home, shaped the lifestyle, and made it the culturally rich place we enjoy today.
Traditional New Orleans Gumbo
For the Roux:
- 1 cup all-purpose flour
- 2/3 cup oil, (vegetable or canola oil)
For the Gumbo:
- 1 bunch celery with leaves, diced
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 1 bunch green onions, chopped
- 1 bunch fresh chopped parsley
- 2-3 cloves garlic
- 1-2 tablespoons Cajun seasoning
- 8-10 cups chicken broth (use additional chicken bouillon paste to enhance the flavor of your chicken broth)
- 12-ounce package andouille sausages, sliced into ‘coins’
- meat from 1 rotisserie chicken
- 2 cups shrimp, uncooked or pre-cooked
- hot cooked rice, for serving
Instructions:
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. Add a little more flour or oil as needed to reach a cookie dough-like consistency. In separate skillet on medium-high heat, place the sausage slices in one layer. Brown them well on one side (2-3 minutes) and then use a fork to flip. Remove to a plate. In same skillet, add ½ cup chicken broth. Pour broth and drippings into a large soup pot. Add remaining 5 ½ cups chicken broth. Add veggies, parsley, garlic, and roux to the pot and stir well. Bring to boil over medium heat for 5-7 minutes, or until the vegetables are slightly tender. Skim off foam. Stir in Cajun seasoning, to taste. If using uncooked shrimp, add here and cook 2 minutes. Add chicken, sausage, and pre-cooked shrimp, if using. Taste and add more seasonings to your liking–salt, pepper, chicken bouillon paste, garlic, etc. Serve warm over rice.
