What is the secret ingredient in gumbo?

Dried Shrimp
Dried Shrimp is the Secret Ingredient for Gumbo

Robert says his secret ingredient is dried shrimp. My husband swore by this secret ingredient to make a more flavorful gumbo.

What is the first ingredient in gumbo?

okra
19th century recipes make clear that okra and tomatoes were the original base ingredients, and the first protein that consistently found its way into the pot was chicken.

What is the most important ingredient in gumbo?

The key to this recipe is the Roux!

A “roux” is made with two ingredients; flour and oil, and it’s the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough.

What gives gumbo its flavor?

roux
Most gumbos use two distinctive ingredients to thicken and flavor them: roux and either okra or filé powder.

Does tomatoes go in gumbo?

Creole gumbos most often include tomatoes, shellfish and dark roux and often okra and filé powder, an herb made from ground leaves of sassafras trees. Cajun gumbo doesn’t have tomatoes and usually also contains chicken. It’s not uncommon for both Creole and Cajun gumbo to include meats such as ham or sausage as well.

Did slaves make gumbo?

The food created by enslaved Africans for their owners was made from the best fresh ingredients, instead of the leftovers rationed to enslaved people and whatever they could grow on their own. Gumbo, in a sense, is the best part of the worst moments of our history.

What spices are in gumbo file?

A traditional ingredient in gumbo, filé is a powder made from dried and ground sassafras leaves. It’s similar in function to okra, part seasoning, part thickening agent.

Is gumbo base the same as roux?

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 pint roux while a full fledged gumbo is a 2 to 3 pint roux.

Does garlic go in gumbo?

Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the pint and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne.

Should gumbo be thick or soupy?

Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.

Do you simmer gumbo covered or uncovered?

Cooking it more slowly over medium heat will take 20-30 minutes. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. … Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Why is my gumbo oily?

Cooking gumbo usually includes making a homemade stock and using a certain amount of fat, which adds tons of flavor. That same fat can end up in an oil slick at the top of the pot, leaving your gumbo with an unappetizing greasiness.

What kind of rice is used in gumbo?

white rice
Gumbo is traditionally served over steamed white rice (and sometimes potato salad!), with sliced scallions and hot sauce on the side. But there’s another important finishing touch: Filé (“FEE-lay”) powder, which is made from sassafras leaves. It is typically sprinkled on individual servings to thicken and season gumbo.

What’s the difference between jambalaya and gumbo?

Gumbo is a thicker stew made with chicken, sausage, salt meat, or crab, shrimp, and oysters if you’re going the seafood route. … On the other hand, while jambalaya starts with onion, celery, and bell pepper as well, it’s more of a one-pot rice dish with a less soupy consistency compared to gumbo.

What’s the best oil to use for gumbo?

The best type of oil would peanut, vegetable or canola. Stay away from olive oil. If you prefer using animal fats, like we do, you can choose from lard or bacon grease. Butter is only good for a very light colored roux, and it’s not recommended for the dark colored one that’s needed for gumbo.

What color should a roux be for gumbo?

dark brown
A Gumbo Roux is always dark brown in color which resembles a chocolate color. This dark brown roux will make you the best Gumbo ever.

Does okra thicken gumbo?

For many, OKRA, that spiny and slimy pod, is the only way to thicken a gumbo. Okra not only thickens a gumbo; it adds flavor. It is usually sliced and then sautéed with what many consider the holy trinity of gumbo-making: onions, celery and bell peppers. Okra gumbo has a subtler flavor than filé- or roux-based gumbos.