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Gumbos

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Gumbo, the pride of Louisiana, takes its name from an African word for okra, the ingredient that gives the soup its characteristic gelatinous texture. Many gumbos are roux-based, but the term “roux” takes on new meaning in Louisiana's Créole and Cajun communities where the flour and fat are cooked for much longer, so the roux is just short of burned.

Gumbos are as much stew as soup; emphasis is on fully developed layers of flavor. Chicken may be paired with ham, green pepper and oysters; shrimp with oysters, okra, garlic and onion; duck with andouille sausage. Green gumbo is made with spinach, beet tops, turnip, mustard and collard greens.

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