If you been living in the United States, chances are you heard the term Gumbo. Gumbo is a stew or soup that originates from Louisiana and then migrated throughout the South.
The Cajun people who are from French Arcadian ancestry and Creoles who are from French European ancestry mixed with the other ethnic groups and formed Gumbo. Cajun Gumbo is rustic as are the Cajun people who live in the outer regions of Louisiana and in the Bayous. Creoles who live primarily in the City of New Orleans French Quarter have a hearty version also.
Regardless of the region of the Gumbo; all Gumbos have a strong stock base of either meat or fish, mostly shell fish, a thickener and uses the holy trinity. The holy trinity is a mixture of finely diced celery, bell pepper and onion. It may also contain okra from which is traditionally called okingumbo from which the word “Gumbo” derives.
It is believed that the word “okingumbo” is actually a Bantu word that the African slaves brought with them as they were taken from Africa and brought to Louisiana. The Bantu word for okra is ki-ngombo. Other influences to the word “Gumbo” are attributed to the Spaniards who pronounced ki ngombo as guingambó or "qimbombó. Still another contribution to the word Gumbo came from the Choctaw Indians who use the word “kombo” which means sassafras. It is sassafras that is a key ingredient when it is made into a powder. Sassafras powder in both Creole and Cajun cooking is called file powder. It is also used in Gumbo.
Whether Cajun or Creole a typical Gumbo has some sort of shell fish, poultry and meat from a pork shoulder. The poultry is usually chicken, duck or quail. Local freshwater shell fish such as crawfish, crab or shrimp are used. Tasso or Andouille adds the smoky flavor to the dish.
There are also things that make a Creole Gumbo different from A Cajun one. Creole Gumbo has a lighter color because the roux which is the thickener is made lighter. Creole Gumbo also uses tomatoes. Traditional Cajun Gumbo is a dark brown and never uses tomatoes. Creole Gumbo may also use Okra as a thickening agent in addition to the roux. Both recipes once again use file powder. Some may even use it as a thickener. Other recipes add it to the Gumbo when it is cooked for flavor.
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