Gumbo
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A thick, gelatinous, soupy stew from Louisiana thickened with okra. Made with chicken, fish, pork, turkey or seafood, it is typically spicy in flavour, as is all Cajun cooking.
Gumbo
A Creole soup or stew containing meat, vegetables and shellfish that is thickened with okra.
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Gumbo is a type of spicy stew typical of Louisiana and South Carolina cuisines, but also consumed frequently on the Gulf of Mexico. The hearty dish consists basically of two ingredients: broth and rice.
What is called gumbo is a tasty soup made from sea food, craw fish or even chicken, which owes its thickness to plenty of okras, an African vegetable.
Gumbo: with a consistency between a soup and a stew, gumbo is derived from the African Bantu word for okra.
Gumbo - soup or stew made with okra as a main ingredient. The term also describes the okra plant.
gumbo (GUHM-boh) - a thick stewlike dish associated with Creole cooking down in Louisiana. It typically has ingredients including okra, tomatoes, onions and some protein like crab, shrimp, sausage or chicken.
Gumbo: A thick stew made with vegetables and meats that originated in New Orleans
Halibut: Flat sea fish with firm white flesh.
Hominy: Dried white or yellow corn.
Gumbo
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Hungarian Hot Wax Peppers - A medium hot pepper, larger than a jalepeno and milder. Usually a bright chartreuse, registers medium hot on the Scoville scale.
Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South.
Gumbo
A rich creole-type soup consisting of chicken broth, onion, celery, green peppers, okra, tomatoes, and rice
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Gumbo - A Creole stew, Gumbo is usually made with tomatoes, okra, and other vegetables and meats. Gumbo usually starts with a roux as the thickener, and filé powder is often added just before serving.
Gumbo - A thick Southern style soup/stew made with meat, poultry, fish, shellfish or vegetables. Served over plain white rice. Okra, filé powder, and roux. All methods are acceptable, and all are considered traditional.
Gumbo - An African word for okra, it is now the name of a soup of shellfish made famous in Louisiana. It is lightly thickened with okra or the powdered sassafras leaves called filé.
H. Cooking Terms ...
Gumbo
Gumbo is a derivative of the African word for okra. Gumbo is a soup/stew which starts with the making a French/Cajun roux.
gumbo (gum-boe) - A delicacy of South Louisiana. It is a thick, robust soup almost always containing a roux, and sometimes thickened with okra or file'.
Gumbo: an un-thickened soup crowded with meat or fish and vegetables; usually served with rice. Usually serve with okra.
Gurda: Kidney. Gurda kebab is marinated kidney skewered and cooked in the tandoor.
Gumbo, a dinner mainstay of Mardi Gras, is a recipe of a thickened stew of chicken, shrimp, and pork with onions, peppers, celery, and okra. Visit Mardi Gras without leaving your home by stirring up one of these gumbo recipes for dinner.
gumbo: A soup that typically combines assorted shellfish, poultry, vegetables, a long-cooked brown roux of flour and oil, okra, and filé powder (a seasoning made from ground sassafras leaves). Gumbo is the African word for okra.
Gumbo Cookoff Winner - Chicken and Sausage Gumbo Handle
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Gumbo: A Creole soup/stew thickened with file or okra.
Gumbo file powder: See file.
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Gumbo - A thick soup/stew made with meat or seafood served over plain white rice. Okra, filé powder, and roux. All methods are acceptable, and all are considered traditional. common garnishes.
Seafood gumbo
By Marcus McKay
New England clam chowder
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chicken pot gumbo
chocolate caramel bars german chocolate cake
garlic marinated roast beef ...
Some popular Cajun dishes include pork based sausages such as andouille and boudin; various jambalayas and gumbos; coush-coush (a creamed corn dish) and etouffee.
file powder Dried ground sassafras leaves used to thicken gumbos in
Creole cooking.
filet (Fr.) Fillet; a boneless cut or slice of meat, poultry, or fish, especially beef tenderloin.
filé powder = filé = gumbo file = gumbo filé = ground sassafras leaves = sassafras leaves = file powder = file = fil powder = fil Pronunciation: FEE-lay or fih-LAY Notes: This powder is made from the same leaves that used to give root beer ...
It is an important ingredient in making gumbo but is also used in other dishes such as soups, stews, vegetable and meat dishes, or salads where it may be boiled, steamed, braised, sautéed, or fried.
Our correspondent adds that gumbo differs not only between Creole and Cajun cuisine, but from region to region. A gumbo prepared along Louisiana's Gulf Coast (Grand Isle) is made with a light or medium roux and is thin almost like a soup.
file (fee-lay) - Also called gumbo file powder. File powder, which is made from the ground dried leaves of the sassafras tree.
Along with roux, okra is the normal thickening agent in gumbo.
The best okra, like almost all vegetables, is young and fresh right out of the garden. Okra is easy to grow, prolific, and beautiful.
Catfish Gumbo
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Crockpot Chicken and Sausage Gumbo
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It is used to thicken gumbo, a traditional Louisiana dish made with seafood, andouille sausage, okra, crawfish or chicken seasoned with thyme, black pepper, and paprika. File powder is added to gumbo right after it is cooked and before serving.
Gumbo, a Louisiana creole dish thickened with okra.
Hasenpfeffer, a sour, marinaded rabbit stew from Germany
Haleem, a Pakistani lentil/beef stew.
Served on its own, or in gumbos and jambalayas.
cheese A milk-derived product produced in hundreds of forms using many methods. Popular cheeses include hard, aged cheeses like parmesan, firm cheeses like cheddar, and soft cheeses such as brie.
It can be browned very deeply, then used as the basis for gumbo, etouffe and brown sauce. If not browned at all, it is the base of bechamel, veloute, or white sauce. By cooking the flour in the butter, the starch granules in the flour begin to break.
Cajun/Creole dishes such as gumbo, jambalaya and etouffé. It can also be used for a thicknerfor sauces.
sauté To quickly cook vegetables or meat on the stovetop at a high heat.
Filé Powder - A seasoning made of sassafras leaves. Filé is traditionally used to flavor and thicken Creole dishes, such as gumbo.
Recipe: Chicken Gumbo
Fillet - A boneless piece of meat or fish. Also spelled filet (French).
A vegetable that is widely used in Indian, Caribbean and southern US cookery where it is an essential ingredient of gumbo; also called 'ladies' fingers' because of its appearance.
Andouille sausage - A smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.
Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.
Bacalao - Dried salted cod.
Gumbo is either vegetable or meat soup thickened with okra. Stock, the basis of a great many soups, is made by placing lean meat, bones, fowl, fish, or vegetables in cold water, simmering in a covered pot, skimming, straining, and removing the fat.
The leaves of the sassafras tree are used in making traditional gumbo.
Satay
Pieces of meat or fish skewered and grilled, then served with spiced sauce.
For Sloppy Joe Pizza you will need rhodes™ dinner rolls thawed to room temperature, pound lean ground beef, yellow onion chopped, can chicken gumbo soup, cup ketchup, tablespoons mustard, grated mozzarella cheese, grated cheddar cheese, ...
A roux is nothing more than flour and fat, cooked together to form a flavorful thickening agent for cooking. Rouxs are used to thicken gumbos, stews, fricassees and other hearty Cajun dishes.
Okra originated in Africa, and the word 'gumbo' is a derivative of a West African word that means okra.
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A powder made of dried sassafras leaves which has a glutinous quality and gives to certain dishes (as gumbos) a delicate flavor and thickening.
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The West African word for Okra, American derivative of any stew using okra is called a gumbo
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Yam flour ...
2-3 inch seed pods, of a tropical plant of the hollyhock family native to Africa. Popular in southern US cuisine, when cooked, okra releases a viscous substance that can serve as a thickening agent. Okra is essential to authentic New Orleans Gumbo.
A mixture of flour and oil or fat, cooked until the starches in the flour can absorb liquid. It is used to thicken sauces from white sauce to gumbo.
Saturated fat ...
Andouille, which has a noticeable flavor of herbs and garlic, is used as an ingredient in meat dishes, as an appetizer, and is especially well suited for jambalaya or gumbo.
You may also use it as a filling for burritos and tacos.
Gumbo - A thick soup/stew made with meat or seafood served over plain white rice. Okra, filé powder, and roux. All methods are acceptable, and all are considered traditional.
 See also: Cooking, Vegetable, Sauce, Water, Flavor
  
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