hi i have another funny named American food what is Gumbo?

Answer 1

ha ha gumbo! I guess that is funny to other people! Gumbo is from the southern parts of the united states, Louisiana alabama texas etc. its like a soup, you can have seafood gumbo, with sausage, corn, tomoatoes, okra! its very country! ha ha

Crystal
- From texas!

Answer 2

Food History

GUMBO
Gumbo. Derived from various Bantu dialects (Southern & Central Africa) terms for okra (i.e. quingumbo, grugombo, gumbo, gombo, ngombo gomboaud, ngumbo, ochinggombo). (The word is one of very few African language words brought over by slaves which have entered the English language. Some of the others are goober or goober pea (peanut) also of Bantu dialect origin, Yam from West Africa, and cooter (turtle) of Bantu and Mandingo origin.

Today, gumbo is, generally, a southern U.S. regional term for stew-like dishes with meat or seafood, tomatoes and sweet bell peppers, but more specifically it is a Créole dish whose characteristic ingredients are okra and filé powder (although some gumbos do not have okra, and are thickened only with filé powder after removing from the heat). Okra has a mucilaginous quality which thickens and gives body to the gumbo. I agree with those who say "if it ain't got okra, it ain't gumbo!"

Créole Gumbo is a stew-like dish made with brown roux, okra, filé powder, onions, green peppers, tomatoes and seafood, chicken and/or meat. Gumbo has an incomparably rich flavor and texture, and derives from the cooking traditions of the French, Spanish, Indian and African residents of the area. Ingredients can vary widely (there are literally hundreds of different gumbos). Seafood (especially shrimp) is common to many gumbos, and there is a special gumbo z'herbes (or gumbo maigre) made with herbs and greens (usually seven or more) such as collard greens, mustard greens, and spinach, which was traditionally served on Good Friday. Gumbo should never be over spiced, it should have a subtle flavor. Tabasco sauce is always served with gumbo so those with a penchant for spicy foods can be accommodated. Gumbo is always served with rice.

Answer 3

gum·bo (gŭm'bō)
n., pl. -bos.
Chiefly Southern U.S. See okra (sense 1). See Regional Note at goober.
A soup or stew thickened with okra pods. Also called okra.
Chiefly Mississippi Valley & Western U.S. A fine silty soil, common in the southern and western United States, that forms an unusually sticky mud when wet.
Gumbo A French patois spoken by some Black people and Creoles in Louisiana and the French West Indies.


8 cups flour

2 cups canola oil

1-1/2 cups olive oil

3 tablespoons each: oregano, thyme, chili powder, chill flakes, file (powdered sassafrass leaves), black pepper, salt

1 tablespoon cayenne pepper

3 bay leaves

1/2 cup garlic, chopped fine

1 gallon warm chicken stock, preferably homemade

2 cups tomato juice

2 cups clam juice

3 yellow onions, chopped

4 stalks celery, chopped

3 green peppers, chopped

3 red peppers, chopped

9 Anaheim chiles, chopped

5 large tomatoes, chopped

8 bratwurst, roasted at 400 degrees for 30 minutes, cooled and cut into chunks

2 whole chickens, roasted at 400 degrees for approximately 80 minutes, then cooled and shredded

3 cups bay shrimp

Combine flour and oils and heat in a large stockpot over low heat for approximately 4 hours, stirring regularly to ensure the mixture doesn't slick or bum. Once it's reached a dark caramel color, add the spices and garlic. Stir.

Remove from the heat and slowly add the warmed stock. Stir until smooth, thoroughly mixing the roux and the liquid. It should be the consistency of a thick pudding.

Add the tomato and clam juices. Add the chopped vegetables and roasted bratwurst. Add more stock or water if the mixture seems too thick.

Cook over low heat until vegetables are soft and translucent, about 5 hours. Cool overnight in the refrigerator.

To serve, reheat and add shredded chicken and bay shrimp. Taste and adjust for seasonings- Serve over steamed rice or Dirty Rice

Answer 4

OYSTER GUMBO

Cut up a chicken; roll in flour and brown well in a soup-pot, with a spoonful of lard, two slices of ham, one large onion (chopped fine), and a good-sized red pepper. When browned, cover the whole with water and stew until the chicken is perfectly tender. Then add the liquor of four or five dozen oysters, with water enough to make four quarts. When it has again come to a good boil, add the oysters and stir while sifting in one large spoonful of fresh file. Salt to taste. Serve immediately, placing a large spoonful of boiled rice in each soup plate.

"Gumbo File" is made of the red sassafras leaves, dried and ground into a powder.

Answer 5

Gumbo is quite like a Spanish paella but all mixed together in a pot as opposed to a dish. It can be spicy and be just fish or can contain meat

Answer 6

Gumbo is native to Louisiana and it is a combination of different meats, vegetables, spices, rice, etc. I like the sausage gumbo best.

Answer 7

Chicken and andouille Gumbo:
2 to 3 tablespoons vegetable oil
12 ounces andouille sausage, cut into 1-inch pieces
1/2 cup all-purpose flour, plus more for dredging
Salt and freshly ground black pepper
12 chicken thighs
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 ounces fresh or frozen okra, cut into 1/2 inch pieces
10 cloves garlic, roughly chopped
3 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
1 teaspoon crushed red pepper flakes
6 to 8 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes, with their juice
2 tablespoons cider vinegar
3 scallions (whit and green parts), thinly sliced
Chopped parsley leaves, for garnish


Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.

Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.

Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.

Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.


Rice:
2 cups long-grain rice
3 cups water or chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.

Answer 8

Gumbo or Gombo is also african. it is a green vegetable, also called Okra in some places.. delicious in meat sauces...

Answer 9

Chicken and sausage Gumbo
1 whole chicken cut up
1 lb of smoked sausage sliced
1 onion chopped
3 stalks of celery chopped
4 cloves of garlic minced
3 chicken bouillon cubes
seasoning( salt, pepper, I use a seasoning salt)

roux equal amounts of oil and flour. In a cast iron skillet heat oil when getting real hot slowly stir in the flour and stir and stir till the flour turns the color of chocolate.
In large pot of water add the chopped vegetables and seasonings and the chicken bouillon cubes and the roux. Heat till boiling and cook for about one hour. Then add the chicken and cook for about 45 minutes then add the sausage and cook for about 20 minutes. Serve over rice and enjoy.

Answer 10

A very hearty very spicy stew or soup found in louisiana and down south. usually made with crawfish, shrimp, sausage, chicken, alot of hot spices and multiple veggies over rice.