Zatarains Gumbo Base - 1 Lb.
Though Louisiana doesn’t yet have a patron saint of gumbo, it could happen someday.
The spicy, dark brown stew is so revered here that consuming less than one bowl a week is considered sacrilege.
This legendary dish is made with all sorts of meat, seafood, and fowl. Chicken and sausage gumbo and seafood gumbo are two popular choices, and other favorites include shrimp and okra, duck, chicken and oyster, and crab.
Okra, roux, or filé is used to thicken gumbo.
The dish gets its very name from the African word for the okra vegetable, gombo.
Roux is a mixture of flour and oil (usually close to equal amounts) that has been cooked to the color of peanut butter or darker.
File is a powder made from dried sassafras leaves; it’s added to the pot after the gumbo is cooked, or to individual bowls at the table.
When you’re ready to eat, ladle gumbo over a mound of steaming rice and sprinkle with some chopped green onions or parsley.