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Gumbo Time in Cajun Country

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With the first hint of a cool autumn breeze, the thoughts of most Cajuns turn to their first gumbo of the new season. When it feels like "good gumbo weather" in south Louisiana, favorite cooking pots are reactivated after a long hot summer of disuse. The tempting aroma of fresh gumbo permeates many Acadiana kitchens throughout the fall and winter months. During the second weekend of October, the town of New Iberia hosts its annual Gumbo Cookoff celebration and visitors are delighted to sample the competitive entries.

What is gumbo? Not quite soup or stew, gumbo is one of the favorite foods (and there are many of those) in Cajun Country. There are probably thousands of different gumbo preparations, and even the best Cajun cooks seldom follow the same precise procedure each time. Recipes and seasonings for gumbos vary considerably and are adjusted according to individual and family tastes. Almost without fail, however, Cajun chefs serve steaming hot gumbo in deep bowls of fluffy white rice. Other common accompaniments to the main dish include potato salad and/or crisp French bread. Yes, that's three starchy foods in the same meal but Cajun cooking is not famous for counting calories! Are you hungry yet?

There are roughly four main categories of gumbo mixtures. The classic dark roux-based gumbo is usually made with chicken (actually a hen yields better results) and frequently also contains sausage. In the hearty okra gumbos, meat contents are usually chicken or shrimp. Another popular group is the diversity of seafood gumbos with shrimp, crab, crawfish, oysters, or other "catches of the day" in the tasty creation. Some gumbos include more exotic ingredients, such as wild duck and andouille, or a potpourri of kitchen leftovers like hambone or turkey carcass.

A traditional food dish of humble origins, the gumbo was born of necessity in the early Cajun households where meat was a scarcity. Having many mouths to feed and few ingredients to spare, Cajun cooks learned to stretch their limited resources with lots of water. From their Indian neighbors came the secret of ground sassafras leaves, file (fee-lay), added to cooked gumbos as a thickening agent. Modern dining menus highlight various gumbo delicacies for gourmet consumption, and the reason is simply because their taste is delicious.

For readers who are tempted to try their hand at fixing a homemade gumbo, the web has many sites with authentic Cajun recipes. Also, there are a few online merchants who offer ready to heat-and-serve gumbo preparations. After more research, website choices will be listed here in Suite 101.

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