The history of gumbo is rooted in African history and the growth of the South. It has been influenced by African Americans Native Americans, French, Spanish, and Carribean people over the years. This recipe or dish offers many different recipes and ways to make it.
The History of Gumbo
In the days of slavery in the US the recipes for gumbo originated with black domestic workers that served wealthy slave owners. As society evolved workers were forced to learn new cooking techniques to please their owners. Gumbo cooked for the wealthy slave owners had the most expensive and best ingredients.
Over time gumbo became a popular dish in the South with French and Cajun influence. It was a dish that the poor could make with vegetables grown in gardens and rations provided and a dish with expensive ingredients for fine dining for the wealthy. It was a dish made by both the poor and wealthy. It represented the division in classes.
History of Gumbo in Louisiana
In 1803 residents in Louisiana shared recipes and cooking ideas. Gumbo started as a recipe made in home kitchens. They used file a popular spice to thicken gumbo made from dried sassafras leaves. This idea came from Native American tribes .
The use of a roux made with butter and flour came from the French. A roux was used as a starter for sauces and to thicken stews and sauces. The Creole Cookery Book said that making gumbo was an occult science. It was published by the Chrisian Women's Exchange. They wanted the recipes included in culinary cookery.
The Picayune's Creole Cookbook Source: Newinnola
The Picayune Creole Cookbook published in 1901 includes recipes for a variety of gumbos. The Ingredients used in these recipes were chicken, ham, oysters, turkey, rabbit, beef, veal, crab, shrimp, greens, and cabbage.
The most popular type of gumbo is Creole Seafood Gumbo that uses only seafood. Dooky Chase's Restaurant in New Orleans make a popular Creole Gumbo that uses seafood, chicken, sausage, brisket, veal and other ingredients.
Customers say they make the best gumbo in the US.
Different Types of Gumbo
Creole Seafood Gumbo
Seafood and Poultry Gumbo
Chicken and Sausage Gumbo
Beef Gumbo
Pork Gumbo
Vegetarian Gumbo
Sites With Recipes For Gumbo
Authentic Cajun Gumbo Chef Billy Parisi
Authentic Creole Gumbo The Spruce Eats
Chicken and Sausage Gumbo Southern Living
Vegetarian Gumbo Spicy Southern Kitchen
Classic Cajun Beef Gumbo Beef Its What For Dinner
Chicken Gumbo Recipe
This is a chicken gumbo recipe that used diced yellow squash in the place of okra. You will need measuring spoons, measuring cup, skillet or medium sized pan, small pan for roux, cutting board, bowl, colander, stove, and microwave.
Spicy Chicken Gumbo Recipe
2 tablespoons avocado oil
4 pieces of boneless chicken breast diced into small pieces
2 to 4 stalks celery
2 to 4 Italian peppers seeded and diced
1 medium diced or yellow onion chopped fine
1 or 2 yellow squash diced into bite size pieces
1 tablespoon of chopped parsley
1 small tomato diced fine
1 cup chicken broth
1/4 cup tomato sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon Schirach sauce
1 or 2 tablespoons flour
1 or 2 tablespoons of butter
Directions
In a large bowl add warm water and soak the vegetable in water for five minutes. Strain and put aside.
On a cutting board dice the chicken breast into bite size pieces.
On the stove over medium heat add avocado oil to a skillet or medium sized pan. Add the diced chicken and let it cook for five to 10 minutes. Wash off the cutting board and cut the vegetables.
Dice the celery into small pieces, seed the pepper and discard seeds, cut peppers into small pieces. Cut the end off the onion discard and dice into bite sized piece.
Add this to the chicken and let it cook. Dice the squash into bite sized pieces and add to the pan.
Chop the parsley and tomato and add to pot. Stir well with wooden spoon. Add chicken broth, tomato sauce cayenne pepper, black pepper, and Schirach sauce. Stir well and let cook down until thickened. If the sauce is too watery prepare a roux in a small pan.
Roux Preparation: Melt 2 tablespoons of butter in the pan and add 2 tablespoons of white flour. Over low heat stir the flour and butter until it is creamy consistent texture. Add this to your stew to thicken it up. Let it cook for a few more minutes. Serve chicken gumbo with yellow rice. Serves 2 to 4 people.
Yellow Rice Recipe
2 cups water
1 cup jasmine rice
1 teaspoon Turmeric
1 tablespoon olive oil
Directions:
In a microwave dish measure 2 cup of water, 1 cup rice, oil, and turmeric. According to package directions cook the rice 10 to 15 minutes until done.
Add butter and serve with spicy chicken gumbo. If you do not have a microwave follow package directions and use a pan on the stove.
References:
The Rich History of Gumbo, The New Orleans Big Easy, November 12 2024
Ken Well Explores The Origin of Gumbo Life and the Abundance of bayous in Gumbo Life by Will Coviello, Gambit, January 21, 2025
It Starts With A Roux, by Nikesha Williams, January 13, 2020 Eater
A Short History of Gumbo by Stanley Dry, Southern Foodway Alliance, 2025
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