Gumbo -- Jonathan Olivier, Paperback

Gumbo adorns menus from New Orleans to New York to New Delhi, appearing in variations such as chicken and sausage gumbo, gombo z'herbes, and seafood gumbo. Some cooks use roux, others okra, and adding tomatoes to the pot can provide extra flavor or start a fight. Within this spirit of diversity lies the beauty of gumbo.

Two culinary creations--West African okra stew and Choctaw soup--helped birth Louisiana gumbo. The Choctaw ground up sassafras, called filé, while West Africans like the Bambara provided okra and rice. From there, Spanish Caribbean influences introduced hot peppers and spices, the Germans pioneered smoked sausage and andouille, and the French devised the roux. Gumbo traces the history of how colonization, slavery, immigration, industry, and seasonality all had an impact on which ingredients wound up in the gumbo pot.

Author: Jonathan Olivier
Publisher: LSU Press
Published: 02/21/2024
Pages: 112
Binding Type: Paperback
Weight: 0.30lbs
Size: 6.85h x 4.80w x 0.55d
ISBN: 9780807182017

About the Author
Jonathan Olivier is a journalist who lives in Lafayette, Louisiana. His writing, in English and French, focuses on the unique cultural elements of the Bayou State.