A Louisiana favorite, gumbo is a complex, melting-pot stew made with a variety of seafood, meats, vegetables and a thickening base. It is rich and hearty, with a deep and earthy flavor.
The origins of gumbo are not well-known, but it is likely that African okra and American sassafras were among the core ingredients. They melded with Spanish fish stews and other exotic flavors during the 17th and 18th centuries, creating a new type of food in America.
Gumbo is one of the best-known and most popular dishes from Louisiana, and the state’s unique flavor is largely attributed to a fusion of diverse cultures. The blending of Spanish, French Acadian, Portuguese, African, West Indian and Native American foods is one of the most fascinating aspects of Creole cuisine.
File powder is the most essential ingredient in gumbo, but it can also be used to thicken other soups and stews. The sassafras plant is extremely mucilaginous, and this gives it its thickening properties when added to liquids.
How to make gumbo with file powder
In many recipes for gumbo, the sassafras leaves are ground into a powder before adding them to the dish. This helps to give the gumbo its distinctive flavor and texture, and it is widely considered a must-have ingredient for authentic Cajun cooking.
How to make a roux for gumbo
The roux used in gumbo is a basic mixture of flour and fat, which cooks together until it forms a paste. It is a great substitute for file powder in a gumbo, as it adds body and a deep, nutty flavor to the dish.
When making a roux for gumbo, be sure to continually stir the mixture to prevent it from getting too dark. You’ll want to develop a light brown, peanut butter-colored roux, which takes about 45 minutes or so to achieve.
If your roux is not dark enough, it will not thicken as much and the dish will be very runny and fluid. To combat this, Executive Chef Joseph Rizza from Prime & Provisions in Chicago recommends toasting the flour until it’s dark enough to become golden and smooth.
How to make a gumbo with okra
The most common substitute for file powder in gumbo is okra, which has a similar mucilage content and thickening effect when cooked. Okra is a good choice in gumbo because it has a sweet, spicy flavor that complements other ingredients and adds nutrients.
How to make a gumbo with shrimp, crabmeat and oysters
Shrimp is the most versatile of all gumbo ingredients. It can be a key ingredient in a classic gumbo, or it can be simply tossed into the simmering stew and poached for a few minutes before serving. Regardless, be sure to add the seafood just before the flame is turned off.
How to make a sassafras-based seafood gumbo
Sassafras-based gumbos are a delicious way to use up any leftover shrimp, crabmeat or oysters. For this recipe, you’ll need to simmer the seafood in a stock or broth, along with a bit of paprika and a dash of gumbo file for a few minutes. After the seafood has been simmered, cover the pot and let it rest for 5 minutes to allow the seafood to absorb the sauce.