Period Gumbo Soup

[G Low]

Like many, many ethnic foods, it's always "better the second day". I think we can all agree on that.

V/R, Karl, 68coupe

Brunswick stew is always better the second day.

 

[G Low]

This is the homemade Gumbo that I made tonight with Shrimp and Mussels, served with homemade Sourdough French bread and homemade wine!

View attachment 541334

What kind of wine @Albert Sailhorst ? Justin Wilson said never cook with sorry tasting wine, I gah runn tea….

 

[7th Mississippi Infantry]

The word gumbo comes from the West African word ki ngombo meaning okra and the plant itself is of Eastern African not European origin although the plant was introduced to Europe in the Middle Ages. Whether the word became part of the french language after its introduction is another story, but the word is certainly not originally linguistically french.This is very similar to the arabic origins of Spanish words that begin with al (almond, etc). They may be part of the Spanish vocabulary now but were borrowed from other language families.

Nevertheless, okra--like rice-- was introduced to North America by slaves and not Europeans.

Ground sassafras in the form of file as its roots in Native American cuisine, and the roux as a base of French origin is quintessential to American creole or cajun cuisine (and many Soul Food dishes which isn't surprising given the nature of the early American slave trade). It quite literally binds the stock and the flavors together.

You cannot have real gumbo...light or dark.. in any manifestation without first starting with its base otherwise it is just a soup.
That being said, the purpose of okra and file is to act as a thickening agent like the roux to make the gumbo thicker.

Depending on where you are in the state will determine secondary ingredients used (you'd never find tomatoes in a traditional cajun gumbo but you'd find it in certain creole gumbos depending on where you are in the state), what was available seasonally , and possibly what you had on hand when cooking; but all start with its base--the roux.

Gumbo is one thing...but the difference between red and brown jambalaya is a whole different story.

Well said and very true.

It's my understanding that if you have three experienced gumbo cooks you will have at least four opinions on what is allowed and correct in a gumbo and what is not. The only thing they will agree on is that their own grandmother made it the "right" way.

Very true as well !

But that applies to every thing cooked down here.

I've watched women almost get into fights over how to properly prepare biscuits/cornbread.
And I've seen adult men actually get into fist-fights over BBQ.
(But in all fairness ... the men had been drinking a lot more than the women).

At the end, all versions were more than delicious ... and usually nothing was left.

 

[Albert Sailhorst]

What kind of wine @Albert Sailhorst ? Justin Wilson said never cook with sorry tasting wine, I gah runn tea….

It's just a very simple/basic red wine that I made by fermenting grape juice concentrate. It's very easy to do! I found out how to make it after I began making my own Mead.

 

[7th Mississippi Infantry]

I began making my own Mead.

Wow !

Please start a thread about that.
If you already have, kindly provide a link.
From my understanding ... mead is much more complicated than making "shine", brewing beer or making homemade wine.

 

[Albert Sailhorst]

Wow !

Please start a thread about that.
If you already have, kindly provide a link.
From my understanding ... mead is much more complicated than making "shine", brewing beer or making homemade wine.

I'll start a new thread about the way I make wine and also for my Mead-making in a little bit, as soon as I finish cleaning the cast iron pan I cooked with tonight. Mead is also remarkably simple!

 

[G Low]

Well said and very true.


Very true as well !

But that applies to every thing cooked down here.

I've watched women almost get into fights over how to properly prepare biscuits/cornbread.
And I've seen adult men actually get into fist-fights over BBQ.
(But in all fairness ... the men had been drinking a lot more than the women).

At the end, all versions were more than delicious ... and usually nothing was left.

I've seen adult men actually get into fist-fights over BBQ.
(But in all fairness ... the men had been drinking a lot more than the women).

I've seen men drink so much they pass out on the ground next to the fire pit and let the dam* fire go out….while they are supposed to be cooking half a hog on the pit.

 

[G Low]

It's just a very simple/basic red wine that I made by fermenting grape juice concentrate. It's very easy to do! I found out how to make it after I began making my own Mead.

I was a bee keeper for a while and we made mead once , well we called it mead. Bet yours is better.

 

[7th Mississippi Infantry]

I've seen men drink so much they pass out on the ground next to the fire pit and let the dam* fire go out….while they are supposed to be cooking half a hog on the pit.

Well, I've never seen that.
Sounds like they all wasted a lot of time and money.

Regarding competition gumbo conflicts, I've seen some goofy screaming among a few cooks ... but no real fights over gumbo.
But in the end, all was well.

Passion "runs high" in any competition down here.
SEC sports is the best example.

 

[G Low]

Well, I've never seen that.
Sounds like they all wasted a lot of time and money.

Regarding competition gumbo conflicts, I've seen some goofy screaming among a few cooks ... but no real fights over gumbo.
But in the end, all was well.

Passion "runs high" in any competition down here.
SEC sports is the best example.

I'm a Georgia bulldog but I root for ole miss every game go rebels….

 

[donna]

Albert thanks for this thread. Look forward to reading about your wine making.

 

[13 IL Cav & 64 GA Inf]

I was in New Orleans recently and got some file powder, which is impossible to find in New York. I need to get a gumbo going soon!

Good. Just use a New York recipe instead of a Louisiana recipe so your mouth and tongue get burned by the peppers. (Some of the LA recipes use incredibly hot peppers; others are delicious.)

 

[lupaglupa]

Hmmmm.... trying to imagine a New York gumbo recipe.

 

[G Low]

Hmmmm.... trying to imagine a New York gumbo recipe.

Manhattan clam, clam juice, crab, & shrimp chowder with file powder? Maybe add some fresh New York sausage (or other) or lobster or both. @Albert Sailhorst could make it easy.

 

[7th Mississippi Infantry]

I'm a Georgia bulldog but I root for ole miss every game go rebels….

Thanks !

I'm actually an Ole Miss Alumn and have been to Athens many times to watch the Rebs and Dawgs ... and can honestly say that I've never had a bad experience at a Georgia home game. Also, the Georgia Bulldog fans have always been very cool when they travel over to Oxford.

I can't say that about three other universities within the SEC.

 

[G Low]

Thanks !

I'm actually an Ole Miss Alumn and have been to Athens many times to watch the Rebs and Dawgs ... and can honestly say that I've never had a bad experience at a Georgia home game. Also, the Georgia Bulldog fans have always been very cool when they travel over to Oxford.

I can't say that about three other universities within the SEC.

Lived in Athens and worked at UGA Extension Service for 12 years. I was there during the Dooley, Ray Goff, Jim Donan and Mark Rick era's. Dooley hung on as AD as long as he could. We are blessed to have Kirby Smart now…

 

[13 IL Cav & 64 GA Inf]

Hmmmm.... trying to imagine a New York gumbo recipe.

Hahaha!

 

[KianGaf]

I love gumbo and it's a treat when I get some. I tried to make it once and it wasn't too bad but without the authentic ingredients it's a challenge to recreate the dish.

 

[lupaglupa]

I love gumbo and it's a treat when I get some. I tried to make it once and it wasn't too bad but without the authentic ingredients it's a challenge to recreate the dish.

What - no okra in Ireland? I'm gonna have to cancel my trip.

 

[KianGaf]

What - no okra in Ireland? I'm gonna have to cancel my trip.

I can get that from the nearby Asian grocery store. It's the Andouille sausage I struggle with. I used a smoked polish sausage instead.