Order Your Crawfish Today!

Cajun Crawfish Blog

G is for Gumbo – The ABC’s of Cajun Cooking

G is for Gumbo - The ABC's of Cajun Cooking

Gumbo is a dish that originated in Southern Louisiana during the 18th century. Cajun Gumbo typically begins with a roux of flour and some type of fat (butter, oil, lard). The color and underlying falvor of gumbo come from this roux, which is loving stired continuously until it turns a rich caramel color. Next comes the Cajun Holy Trinity (bell peppers, celery and onions) and often includes okra. A Meat or shellfish stock is added and some type of shellfish is often added (crawfish, shrimp, crab), and many Gumbo’s include Andouille sausage an chicken. FilĂ© powder (ground sassafras ), is another key ingredient. The dish combines ingredients and culinary practices of several cultures, including West African, Creole, French, Spanish, German, and Choctaw.

Comments closed