Louisiana's African, French and Spanish heritage in a pot.
History
Gumbo came from Louisiana, with African okra, French roux and Choctaw filé. Jambalaya is a rice dish related to Spanish paella. Both come from Creole and Cajun cooking in the 1700s.
Why it exists
They are mixed, hearty pots, made from local seafood, sausage and the 'holy trinity' of onion, celery and pepper.
Ingredients
- Roux
- Okra or filé
- Onion
- Celery
- Bell pepper
- Andouille sausage
- Shrimp or chicken
- Rice
How it's made
- Cook flour and fat into a dark roux
- Add onion, celery and pepper
- Add stock, sausage and chicken
- Simmer for an hour, add seafood and okra
- For jambalaya, cook rice in the pot with the meats
how to eat it
Serve & eat
With rice.
Ratings & notes
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