Nothing says Southern Louisiana food like gumbo: A thick stew-like soup of meat, okra, and Creole and Cajun seasonings.
But its history—and even its essential ingredients and method of preparation—is widely disputed. Historians generally agree that its existence is first documented
at the beginning of the 19th century. And the thickeners commonly used in many gumbo recipes (filé powder, okra, and gumbo roux) give clues to its Choctaw Native American,
West African, and French roots.
I had my first gumbo during Christmas party at LA ISC in 1999 when one of our colleagues brought a pot of gumbo for the whole gang
at Express Mail unit. It was just a fantastic food that I never tasted before.
Regardless of its disputed origins and the myriad ways it’s prepared, it’s an essential, treasured part of New Orleans, Louisiana Creole
and Cajun culture, and here is the secret recipe from Marisa Clemons, my colleague at work, for her traditional and yet very creative way of preparing this great Louisiana food.
In a large, heavy bottom stock pot combine flour and oil.
Cook on medium-low heat, stirring constantly for 30-45 minutes.
This part takes patience.🙄 😥 When it's finished it should be as dark as chocolate and have a soft 'cookie dough' like consistency.
Be careful not to let it burn! 😣
Feel free to add a little more flour or oil as needed to reach this consistency.
