Originally posted by maladat:
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Originally posted by houndawg:
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Originally posted by Oz_Shadow:
Thick but without okra. Okra is meant to be fried.
Without okra it's not gumbo. It's just a soup or stew. Gumbo MUST have okra to be gumbo. The name itself means okra.
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I almost always put okra in my gumbo (and often break the rules and also add file), but the origin of the name isn't completely clear.
Yes, the name of okra in many west African languages is something like "quingombo" - but the name for filé powder in Choctaw is "kombo."
Even if we accept the premise that the name comes from the okra, gumbo has been made in too many variations without okra for too long by real Louisiana people for gumbo without okra not to be gumbo.
Look up recipes for gumbo Paul Prudhomme has published. The ones I've looked at don't have okra in them.
Back on the main topic, all gumbo is good, but I'll vote for thickish Cajun gumbo - really dark roux, no tomatoes.
