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A Creole specialty that can most
likely be traced to Africa, this New Orleans classic is a hearty, spicy stew
that usually includes combinations of meat, sausage, poultry, seafood, tomatoes
and vegetables. It begins with a roux of flour and fat that has been allowed
to brown over low heat to develop a rich flavor. The gumbo may also include
okra or filé powder (obtained from sassafras root) for thickening.
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