Posted on 10/12/2023 8:02:08 AM PDT by Red Badger
NATIONAL GUMBO DAY | OCTOBER 12
On October 12th, the menu spotlights National Gumbo Day for food holidays. This heavily seasoned, stew-like dish fills us up on chilly fall days.
#NationalGumboDay
Originating in southern Louisiana during the 18th century, Gumbo typically consists of strongly-flavored stock with meat or shellfish, a thickener, and seasoned vegetables. The seasoned vegetables may include celery, bell peppers, and onions. In Cajun cuisine, the trio is known as the "holy trinity." Most people serve Gumbo over rice. Gumbo also falls into different categories based on the following types of thickener used:
African vegetable okra
Choctaw spice filé powder (dried and ground sassafras leaves)
Roux (the French base made of flour and fat)
Gumbo arose from a West African word for okra. Many believe this word association is how the soup and the ingredient became intertwined. Gumbo is thought to have been first documented in 1802 and was listed in various cookbooks in the latter 19th century. It gained widespread popularity in the 1970s when the United States Senate cafeteria added Gumbo to the menu in honor of Louisiana Senator Allen Ellender. Gumbo is also the official cuisine of the state of Louisiana. Since 1989, New Iberia, Louisiana hosts The World Championship Gumbo Cook-Off.
HOW TO OBSERVE NATIONAL GUMBO DAY
Of course, you're going to serve up your favorite gumbo dish. This terrific dish will also help you use up the last of the garden vegetables. Serve up a piping hot plate of it on a cool fall evening. Make enough to share, too. If you don't have one, we've got you covered! Share recipes that keep your family coming back for more.
Chicken and Okra Gumbo
Seafood Okra Gumbo
Use #NationalGumboDay to post on social media.
”NEXT!”
Want another recipe?
I’ll see if I can make her talk and post it.. LOL!
🙏🇮🇱👍
Is Destin where Bubba Gump Shrimp is? My girl wants to visit her mom in Pensacola again and said she would like to make a side trip to Destin for the shrimp place as I recall.
Yes, it’s here as well.................
Cool. Might make it down there sometime.
Gumbo ping
My wife is from S.E. Texas. Gumbo is a specialty of hers. Weekend coming up and the leaves are falling...maybe she’ll make some if I ask real nice!
I’ve eaten there!
We go there for our anniversary....................
Also partial to Pepitos in Bluewater Bay.
We have one in Shalimar as well...................
Know a numbrr of ppl in Shalimar.
I got her to talk:
Shrimp/crawfish chowder
Serve with corn bread of crusty French bread
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins
Ingredients
¼ cup butter to sautee ½ chopped onion and ½ cup carrots
½ cup butter to sautee 1 pound shrimp and 1 pound of crawish tails. Both peeled and thawed
1 10.75 oz can of condensed cream of potato soup, 1 can condensed clam chowder
1 10.75 oz can of condensed cream of onion soup (or mushroom)
1 15.25 0z can whole kernel corn drained, 1 cup pre cooked diced potato
4 oz softened cream cheese
2 cups half and half
½ teaspoon cayenne or Tony Chachere and 1 teaspoon tobascco sauce
1 can chicken stock if too thick for your pref.
Melt ¼ cup butter in large pot to sautee onions and carrots until soft. Remove and set aside
Melt ½ cup butter in same pot. Combine soups and corn and cream cheese. Mix well and bring to slow boil.
Stir in half and half, onions and carrots and shrimp and crawfish. Season with cayenne and tobacco. Bring back to
low boil to make sure shrimp is done then let simmer to 5-10 minutes
Adjust as needed to suit your tastes.
Enjoy.
I should enter
It’s my cooking thing
Grew up on it
I am a creole fan 99%
But on gumbo I prefer nutty as brown as possible before scorching roux like Cajun style over lighter creole style
It takes me 45 min stirring to get the perfect roux
Bottled savoies roux is damn good though for quicker gumbo etc
No question of that
I should enter
It’s my cooking thing
Grew up on it
I am a creole fan 99%
But on gumbo I prefer nutty as brown as possible before scorching roux like Cajun style over lighter creole style
It takes me 45 min stirring to get the perfect roux
Bottled savoies roux is damn good though for quicker gumbo etc
No question of that
That pic has a way lighter roux than I prefer
Also I like okra over sassafrass thickener
(Pm inadvertent)
DOH! Posted to myself. Duh!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.