Can you reading this now… Good. Well here I am again in the kitchen I just can’t seem to get out of it. But today I will be telling you about one of my favorite dishes Gumbo, along with this I’ll be giving you a little history of the Cajun or Creole culture. I’ve had the honor of working with a few true Creole chefs along with the honor of meting Emerald L agassi. So before we get into going to the store to buy the ingredients lets look at the Creole culture a bit.
The French introduced a soup called bouillabaisse that served as a major influence in the creation of gumbo, a New Orleans signature dish. Combining butter and flour over heat formed their thickening agent, the roux. This classic French technique was later modified and expanded by various cultures to create numerous colors and tastes. This is what Big John called the mother of the Gumbo universe. It’s the sun that heats all the other planets around it. The Spanish spiced everything up by adding tomatoes and peppers in sauces and meat dishes.
For instance, Shrimp Creole derives from the combination of a roux with tomatoes. Spanish paella traditionally a seafood and rice dish evolved into the Creole staple jambalaya, simply by adding ham or other seasonal ingredients. The Germans brought the knowledge and skills of sausage making. They arrived with a wide assortment of meat and dairy products as well.
The Germans provided access to delicacies previously unavailable in South Louisiana. Italians brought to the New World their famous red gravies, garlic and bread crumbs. These primary ingredients were assimilated into local cooking staples to create stuffed artichokes, eggplant and (a type of squash).
The Term Paper on Mexican Culture
Food if one of the aesthetic identification of culture and tradition as it marks its progress from generation to generation, and history to history. Mexican cooking began with the arrival of humans in Mexico and as various cultures influence their cuisine, the tradition and cultural background of their menu have began to evolve. Mexican food, as we know it today, has had its primary origin in the ...
The foods characteristic of Native Americans included corn-based breads and cereals, squash (particularly), bay leaves, and dried beans. They used persimmons in syrups and chokecherries to season smoked meats. Their largest contribution, however, was powdered sassafras leaves.
Now referred to as film’e powder, this spice acts as a thickening agent in stews and soups. The people from the West Indies introduced rare vegetables and cooking styles, which also transformed Creole cuisine. They favored a slow cooking technique called braising, which allowed the ingredients to co-mingle into a richly layered flavor. This method was later imitated for gumbo African Americans in New Orleans were farmers and sophisticated cooks that united regional crops such as rice, beans and green leafy vegetables with traditional African ingredients like okra, yams, onions and garlic. They also slow-roasted many of their meats and stews to create savory, tender and juicy dishes.
This idea of continuous cooking extended to their addition to the traditional French roux. These black cooks added fresh herbs, onions, garlic and tough pork or chicken to the common butter and flour base, simmering it over heat all day. This aromatic concoction was then fused together with sauces, soups and other local dishes. So as you can see like most things in America it was a huge melting pot of ideas that created this style of cooking known as Creole or Cajun. There is just nothing better than standing over a stove top and simmering down a good roux then adding all those fresh ingredients.
Can you read this now… Good. So now onto the good part lets go to the store and buy some stuff. We ” ll start with the basics just in case you don’t have them in your pantry. You will need… 3/4 cup butter.
11/2 cup flour. 1/2 cup chopped onions. 1/2 cup chopped celery. 1/4 cup chopped green bell peppers. 1/4 cup chopped red bell peppers. 1 tbsp salt.
4 tbsp black pepper ground. 1/2 cup peeled, seeded, and chopped Italian plum tomatoes. 2 tbsp minced fresh garlic. 1 tbsp minced fresh shallots. 2 qt’s chicken stock. 11/2 lb.
The Essay on Cost of the Good Life
Overall wellbeing, an extravagant lifestyle, and wealth all come to mind when I ponder the good life but what does the good life actually cost? At first glance, this seems like a loaded question that requires multiple dissertations in order to answer. I even contemplated whether or not the good life had a cost at all. Breaking the good life into separate topics relieves much of the stress when it ...
Boneless diced chicken. 1/2 lb. An due sausage. 1 tsp Worcestershire sauce.
1/2 tsp hot pepper sauce. 1 tsp minced basil. 1 tsp minced fresh oregano. 1 tsp fresh thyme leaves. 1 cup sliced fresh okra Once you have all these ingredients its time to get a beer because all that running around has made you tired and thirsty.
I guess now you would like to know how to put all these wonderful ingredients together O. K. lets do that. Lets start with the roux first since it’s the center of the universe. Melt the butter in a large pot the same one you will be using for the Gumbo. Once the butter is melted add the flour and combine keep stirring over a medium heat until it has a brown color and smells of almonds.
Add the vegetables and simmer over low heat. While this is going on take another pot and brown off the chicken and sausage. When the chicken and sausage is done add it to the roux and vegetables. Slowly add the chicken stock to the mix. When the stock is all in the mix add the fresh seasoning to the mix.
Let this simmer for at least a few hours until it can stick to the back of a spoon. Taste and see if you need anything else. Remember no two Gumbos are the same. Even when you use the same receipt. Now all you need is a large loaf of French bread, a few good friends, and some good quality beer. Sit back and enjoy because there is not much better than a good bowl of gumbo and a cold one to make you feel just right.
Can you read this now… Good!
