FOOD

[Clifford Black]

CAN U TASTE THIS

Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham are often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. Gumbo is traditionally served over rice. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Senator Allen Ellender. Chef Paul Prudhomme's popularity in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

[Clifford Black]

Please post your favorite way to prepare this dish.

B.

[Adisa]

I can taste this!  I have had gumbo only once and that was at a chain restaurant.  I will have to try to make this myself very soon.

[Clifford Black]

After you have accomplished this action-and after you have produced the taste that you know can qualify what you have done, PLEASE post the way that you made this happen so that others can duplicate.

B.

[Adisa]

I will.  The celery, peppers and onions will be from what I produce as well.  I have been learning different methods of gardening that will be of good use for recipes like this.

[Adisa]

The second coming of the holy trinity.  Bell peppers, okra, celery, and tomatoes were picked fresh from the garden. 

[Adisa]

Cajun, a dialectic pronunciation of Acadian, from Acadia, a former French colony.  Giovanni da Verrazzano, applied the ancient Greek name Arcadia to the entire Atlantic Coast north of Virginia.  Verrazzano, an Italian explorer was in service of the French Crown.  The French colonists, Acadians, were expelled and dispersed during and after the French and Indian War.  Some went back to France, some went southwest along the Mississippi River and some went to French Territories in the Caribbeans and after the Haitian revolt some came to the area of New Orleans.   

[Adisa]

CHICKEN SEAFOOD GUMBO

[Adisa]

My first attempt , prepared in a crockpot. 

Andouille Sausage, Shrimp, crab meat, chicken breast, celery, green peppers, roux sauce, white pepper, thyme, seafood stock, garlic cloves, diced tomatoes, and seasoned with 3 bay leaves for 8 hours.  Served over a bed of rice. 

[Clifford Black]

This is looking so good, that I loss my Post that I was sending to you. I think I was asking for you to produce this on your next visit.  Looking Forward to the experience.

B,

[Adisa]

AS YOU WISH!

[Eclectic Educators]

Okay, I am going to try this next week..

[Clifford Black]

Looking forward to the experience.

B.