By Susan Benton, 30AEats.com New Orleans, a.k.a. the Crescent City, is a fascinating place known for diversity, culture, and its rich heritage. Put it all in a bowl to eat and enjoy, and you would have what is known as gumbo. Gumbo originated in Louisiana in the 18th century, but there is no evidence to pinpoint the exact origin of the food. Many believe as do I, that the name “gumbo” is derived from the word kingombo, which is Bantu for okra, a popular ingredient in West African cooking. The Choctaw Indians were found to have developed the spicy file’ powder, a key additive made from sassafras leaves; but the French lay claim to the thickening agent known as the roux. Gumbo is a full meal, a melting pot of rich flavors steeped in tradition, a comforting stew-like dish. Though I learned to make gumbo in high school, most locals to the state learn at the hands of their mothers and grandmothers at a young age. Gumbo can’t be rushed. So, if you don’t have the time or quality ingredients, don’t bother. It is crucial to use the freshest and best seasonal ingredients when cooking gumbo. So, selecting meat and/or shellfish, and vegetables, including the thickener (usually in the form of okra or file powder) must be done carefully. There are many variations of gumbo, and everyone thinks theirs is the best. But, I tend to stick to Chicken & Sausage or Seafood Gumbo, but I do use turkey after...
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