The spread of Gumbo and Jambalaya
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Description
Gumbo is a stew that is popular in Louisiana, as it is the official state cuisine. Gumbo consists primarily of a strong flavored stock, meat or shellfish, a thickener, celery, bell peppers, and onions. Gumbo is often seen as an example of the melting pot nature of Louisiana cooking. Louisiana gumbo has been described as an intersection of three cultures: West African, Native American, and European. Each culture contributes to what South Louisianians recognize as its signature dish. West Africans used okra as a thickener in their version of the dish. It is often thought that the word gumbo comes from the West African word “ki nogombo” for “okra”. The Native American contribution to the evolution of the dish is the use of file’ powder. Many Louisiana cooks use file´ to flavor or thicken their gumbos. File´ is made of dried sassafras leaves ground to a fine powder. Initially, cooks used file´ as an alternative to okra as a thickening agent. The European contribution to the evolution of gumbo is the use of roux as a thickener instead of file´or okra. Roux originated in France and is prepared by browning flour in a hot skillet in fat to a desired color (light to dark). Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins. Found that the first documented references to gumbo appeared around the turn of the 19th century. In 1803, gumbo was served at a gubernatorial reception in New Orleans, and in 1804 gumbo was served at a Cajun gathering on the Acadian Coast. From there it went on to spread in different cook books all over the country and even spread so far as to other continents.
Publication Date
4-30-2024
Relational Format
article
Recommended Citation
Montz, Juliette, "The spread of Gumbo and Jambalaya" (2024). Digital History Student Projects. 30.
https://egrove.olemiss.edu/dighist/30