Articles by jimmyd on ArticleSnatch.com

Authentic Seafood Gumbo Recipe

Wed, 04 Nov 2009 16:43:50 -0500

An Authentic Seafood Gumbo Recipe, in order to be categorized as authentic, would have to contain certain key ingredients. Among those would be first of all, the type of seafood used, in particular, the type of shellfish used. Generally, any shellfish common to the area would be sufficient. In the south Gulf Coast area, gulf shrimp, blue crab, scallops and oysters would be adequate. In the northeast, lobster could be thrown in. Some people think the crawfish would be a necessity to make it an authentic seafood gumbo recipe, however, crawfish were used primarily for bait up until about 40 years ago, at which time it started to become an entree. The next item of authenticity would be the sausage. Yes, sausage in the seafood recipe is a must. Not only does it have to be a sausage, it must be Andouille Sausage, a type of smoked sausage found in the south. Third, a roux, is required. Roux is nothing more than a mixture of lard, oil, or butter mixed with equal amounts of flour. The roux is a thickening agent very critical to the gumbo recipe and must be continually stirred while heat is applied. **End Summary** Topics: authentic seafood gumbo]]> seafood gumbo recipe]]> gumbo recipe]]>]]> About the Author: ]]> There's a history to this thing between gumbo and okra, but I won't get into it here, however, if you'd like to know more about the history of gumbo, you're welcome to visit my site at: Http:Www.Squidoo.Com/authenticseafoodgumborecipe and while you're at it, for a FREE authentic recipe from a New Orleans chef as well as 8 more recipes plus videos, visit my site at: Http://www.Gumborecipe.Info.

Chicken Gumbo Soup

Wed, 04 Nov 2009 16:39:28 -0500

Chicken gumbo soup, the name itself can be deceiving. I've seen it made from everything including Campbell's gumbo soup mix. Now, we all know that's not real chicken gumbo soup, but it sure makes a quick meal. Obviously, you need chicken, preferably skinless and cut up in smaller pieces. For the gumbo part, we're going to need a roux. That's nothing more than equal amounts of lard, oil, or butter mixed with flour. When mixing the roux on heat, make sure you don't stop stirring. If you do, it will burn very quickly and you'll have to start over again. This is critical. There are several stages you'll go through with your roux. It will start out almost a vanilla color and the more you stir and the hotter it gets, it will continually get darker. Ideally, you want it to get a very dark chocolaty color. Now, to help from keeping the roux from burning, you need to add what they call the "Holy Trinity" of gumbos, this being chopped onions, celery and bell peppers. I don't know why they call it the holy trinity, because there is no such thing, but that's a whole other subject! **End Summary** Topics: gumbo]]> gumbo soup]]> soup gumbo]]> chicken gumbo soup]]>]]> About the Author: ]]> Throughout my research, I have found a book with videos that I've used to make my own gumbos and highly recommend it to anyone looking to make that perfect gumbo. I have two videos and one recipe relating to chicken gumbo soup on my page at : Http://www.Squidoo.Com/chickengumbosoup and I highly recommend looking at http://www.Gumborecipe.Info. This one has a FREE recipe from a New Orleans chef and also 8 more recipes and videos to boot!!

Origin of Gumbo

Wed, 04 Nov 2009 16:36:58 -0500

The origin of gumbo,a soup-like dish featuring some type of meat or seafood and normally served on rice, is often attributed to the French, however the name itself was an African translation for the word "okra", which was a mainstay of the slaves brought over in the 17th and 18th century. This is much closer to the reality with reference to the origin of Gumbo and many of the gumbo recipes still continue to make use of okra as an supplementary thickener, as well as file' powder which was introduced by the American Choctaw Indians, together with the roux. Gumbo is a stew or soup originating in Louisiana which is for the most part popular across the Gulf Coast and southern portion of the United States. Having originated in New Orleans, Louisiana, basically named by the French, gumbo is the product of the melting of cultures in Louisianan history. The dish itself is based on the French soup bouillabaisse, added with the "Holy Trinity," (celery, onions and green peppers) which is of Spanish origin and the use of file' powder (ground sassafras leaves) which is a Native American contribution of the Choctaw Indians. **End Summary** Topics: gumbo]]> origin of gumbo]]> gumbo origin]]> gumbo recipe]]>]]> About the Author: ]]> If you're interested in learning a lot more about the origin of gumbo, please visit my site at http://www.Squidoo.Com/originofgumbo. The site goes into more detail and as I gather more information, the site will be updated. For original gumbo recipes, you can always visit my favorite site at: Http://www.Gumborecipe.Info