Now that the cooler weather is starting to set in here in Acadiana, gumbo will be a popular meal for many.
KLFY’s Jeff Horchak shows us where gumbo came from and who knows how to cook it!
When you hear the word gumbo, you automatically think Louisiana.
Everybody has eaten a bowl or two in their lifetime, but how did gumbo end up being the signature food for the pelican state?
Its a story that goes back many years.
I recently sat down with UL Lafayette Professor Barry Ancelet who takes us back to the inception of when gumbo became a staple meal in South Lousiana.
“Gumbo is a perfect metaphor for everything that South Louisiana culture is all about. Its the perfect creolization of everything. A fusion of African and European culture producing something new.
Alot of the terms and strategies come from Europe and Africa but you dont find gumbo in Europe or Africa.
The combination of those influences only happened here.
Yours truly is always in search of a great bowl of gumbo, so i hit up a few local gumbo cookoffs and talked to some cooks to get thier secrets on their gumbos.
Everybody tells me the key is the roux. Is that true?
It is the base its the start of it. If you dont have a good gumbo you dont have a good gumbo.
Chickens have to be dead?
Absoltely, if they are not they run and it makes it tough and they have to be plucked.
Once again man south of 1-10 is where the real gumbo is made. Start with a little flour and you take it from there.
My grandmother said find something that makes you different. Most people pick one thing to tweak and tweak it to perfection.
Smoke sausage is what I use to make my flavor.s
There is a certain flavor I look for and I like to get it just right. I like people to taste that finish and taste that seasoning.
So you like people to be burping it up? Yes and then you can wash it down with cold beer.
So the next time you eat a great bowl of gumbo, you will know exactly how this Louisiana dish came to be.
In the studio, Jeff Horchak KLFY News 10.