Shopping Lists: GUMBO

My mom didn’t have a specific recipe for it. Like most Cajuns, her recipes were in her head, not written down. Cajuns just know how to make it and the knowledge is passed down from generation to generation. I had to have my mom walk me through this several times before I had it down well enough to cook it for others. Like filé, gumbo probably has Native American roots. The Choctaw Indians of the American South were probably the first to use dried, ground sassafras leaves as a seasoning. Gumbo is thought to have gotten its name from the Choctaw word for filé (kombo). In the late 18th-century, rice was a luxury for many Creoles. They served gumbo over corn grits, a pairing common in the stews of native tribes. The use of corn and filé powder indicates the dish was probably derived from native cuisine. 1 bunch celery Chicken (1 fryer) Meat (andouille, smoked sausage, shrimp, crawfish, etc) 2 cups chicken broth 6 to 8 eggs 1 lg. Onion 1 bunch green onions Parsley Salt Roux (if making your own, see below) - vegetable oil - flour

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