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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. Filé 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.

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