Gumbo Louisiana Research Paper

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The Gumbo is part of Louisiana’s culture it is the one of the greatest contribution given to the American Cuisine. Louisiana is famous for its food and the music, especially New Orleans. When we hear the word New Orleans, Louisiana the first thought that comes to mind is Gumbo, jazz and MardiGras. Gumbo which is a soup or stew usually containing okra, any kind of meat, seafood and vegetables. In a way it is the comfort food of the South, just like the soul food for Africans. The food brings the people and the community together. There is not a set rule when it comes to the preparation of the Gumbo. But there are different variations in the ingredients that you…show more content…
Next stir in tomatoes and garlic. Then the fish stock mixed with tomato paste is added to the crab saute. Add bay leaves when it is boiled. For about 8 minutes gently simmer, stir and skim the top frequently. Stir in oyster and their juices, then add shrimp and okra and season it with pepper. The gravy which is made by the blending file and cold water is added to to the soup and stir briskly. Cook the soup for 1 hour on medium low heat. Sea Gumbo(From the Gumbo Shop restaurant in New Orleans) 3 lbs. shrimp 1 ham bone 1 quart okra, out into small pieces 1 Clip vegetable oil 1/2 cup flour 2 chopped onions 1 chopped bell pepper 2 chopped celery stalks 2 chopped garlic cloves 1/2 cap chopped parsley 16 oz. can of stewed…show more content…
Worcestershire sauce 1/2 tsp. ground cayenne pepperShell and devein the shrimp, but retain the shells. Boil shrimp shells and ham bone in 2 quarts of water to make a stock. In a skillet slowly saute okra in 1/3 cup oil for about 3 min. In a large kettle make a roux with remaining 2/8 cup oil and flour, add onions, bell pepper, celery, garlic cloves, and parsley, and saute until tender. Add tomatoes, cook over medium heat for 15 minutes, then add sauteed okra, the ham-and-shrimp stock, boiled crabs broken in quarters, salt and pepper, bay leaves, Worcestershire sauce, and cayenne pepper. Bring to a boil, then simmer for 2 hours, stirring occasionally. Add shrimp and continue cooking till done. Serve over steamed

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