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What is the traditional ingredients in gumbo?
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Making a good gumbo is sometimes a hard thing for people to do. It is not something that is quick – traditional gumbos take quite a while to make.
The main reason it can take a while to make gumbo is because you have to make a good roux. This takes time and patience. You have to make sure you do not burn it, but you have to cook it long enough. Some people like to say that this is the fourth type of roux, but most chefs or cooks will just refer to it as Cajun or black roux.
Speaking of Cajun, there are two types of gumbo to decide between when making a gumbo – creole or Cajun. There differences between the two, but both use some sort of thickener in order to get the thicker soup consistency.
The thickeners used are okra, file powder, and the roux. For Cajun gumbo, the thickeners are the roux and one of the other two thickeners. For creole gumbo, it will have at least one of the thickeners. You decide which one.
Cajun gumbo will have seafood, onions, celery, bell pepper, and possibly chicken and sausage.
Creole gumbo will typically have seafood and tomatoes and is not as spicy as the Cajun variety.
Both are served over rice, which was found to help feed more people. It also makes for a heartier dish.
Allrecipes.com is a great place to look for recipes for this dish.
The main reason it can take a while to make gumbo is because you have to make a good roux. This takes time and patience. You have to make sure you do not burn it, but you have to cook it long enough. Some people like to say that this is the fourth type of roux, but most chefs or cooks will just refer to it as Cajun or black roux.
Speaking of Cajun, there are two types of gumbo to decide between when making a gumbo – creole or Cajun. There differences between the two, but both use some sort of thickener in order to get the thicker soup consistency.
The thickeners used are okra, file powder, and the roux. For Cajun gumbo, the thickeners are the roux and one of the other two thickeners. For creole gumbo, it will have at least one of the thickeners. You decide which one.
Cajun gumbo will have seafood, onions, celery, bell pepper, and possibly chicken and sausage.
Creole gumbo will typically have seafood and tomatoes and is not as spicy as the Cajun variety.
Both are served over rice, which was found to help feed more people. It also makes for a heartier dish.
Allrecipes.com is a great place to look for recipes for this dish.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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