Okra gumbo Patch#

With that said, what is your favorite way to eat Gumbo? What Gumbo style do you prefer? What ingredients do you use? What elements do you feel do not belong in Gumbo, and why? Where did you get your recipe? I love hearing from all of you, and good or bad, everyone has a right to voice their opinion about their method of Gumbo making.

I believe I have about five different Gumbos on this blog to date. I love both Creole and Cajun Gumbos, Authentic, traditional, classic, modern, and even contemporary Gumbos. Gumbois all about personal preference and the culture you were brought up in. Mention anything about an Authentic Gumbo, and BAM, the other person’s Grandmother is the only Authentic version that exists– Is your life insurance up to date?.Mention your method of making Roux- for example, using butter instead of oil.Stop it! You still do not know what the heck you are talking about tomatoes do not belong in Gumbo. There is even evidence in published works dating back to the 1900s of tomato bases used in Gumbo. Yet many Creole and seafood Gumbos served in the New Orleans area do contain tomatoes. Mention adding tomatoes to your Gumbo, and some will tell you you have committed a cardinal sin and are headed for hell.

Okra gumbo Patch#

Oh, lord, you are going to be missing a patch of hair. Mention you prefer a Creole Gumbo over Cajun Gumbo or vice versa.Mention you even make Gumbo but do not reside in the state of Louisianna.The Top Five ways to get in a fight over Gumbo Game on, believe me on this subject.ĭisclaimer : The statements below are all in good fun, and they are not meant to offend anyone, so laugh… Gumbo is one of those dishes that bring out the feistiness in Louisiana Folk if you want to get in an argument faster than the speed of light, mention your preferred recipe for Gumbo to another Gumbo fan. I happen to love it in my Gumbo and use it instead of File Powder. You can omit the okra and use one teaspoon file powder to replace the okra if desired when you make the recipe if okra isn’t your thing. Granted, I have made one major change to the recipe by adding okra. Paul submitted this recipe I am sharing with you today to The New York Timesin 1983 and featured in the All American Menus For The Economic Summit. I love an excellent credible Gumbo, and let me say, you don’t get any more reliable than Chef Paul Prudhomme, who was born and raised in Opelousas, LA Unless your name is Leah Chase, which trumps Chef Paul. He was also credited with popularizing during the late 70s until he died in 2015. Some of you may be asking yourselves, who is Paul Prudhomme, otherwise known as Gene Autry Prudhomme? Born J– October 8, 2015, he was an American celebrity chef whose specialties were Cajun and Creole dishes. It is a hearty, flavorful, delicious Gumbo that includes fresh organic okra to bring it up a notch. Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.