You must have definitely had a delicious, authentic gumbo on your visit to Louisiana. Its taste probably still lingers in your mind, so much so that you may have even tried making it at home. Though there are numerous recipes, both online and in cookbooks, the exact taste of an authentic gumbo can only be found in Louisiana. Well, if you have made gumbo at home and failed to capture the mouthwatering flavor you tasted at Louisiana, then you would definitely like the idea of ordering your favorite dish online.
The reason why you may not have been able to prepare an exact recipe of gumbo is that it belongs to the traditional cuisine of Louisiana. Though there is no one way of preparing gumbo, there are particular ingredients and procedures to follow while making gumbo. There are essentially two types of gumbo, Creole and Cajun, each having a different set of basic ingredients and process of making the dish. Cajuns were basically French descendents settled in Acadia, who later settled in Southern Louisiana, after being driven out of Canada, thus the Cajun version of gumbo too is a mix of French and Louisianan cuisine. Similarly, Creoles include people from Africa and Caribbean region, who cooked their own version of gumbo.
There are very subtle differences between the two types, however the origin of gumbo is still argued by experts. Going by what is traditionally cooked at homes in Louisiana, gumbo mainly contains a thick soup along with some chicken or seafood. The soup is actually called roux and is prepared using flour and oil. The way this roux is cooked gives the gumbo its distinctive taste. The roux in Cajun gumbos is very dark, almost black in color, whereas in Creole gumbo, the roux is lighter in shade. To make the roux thicker, okra or filé powder is added, depending on the recipe. As a rule of thumb, okra and filé powder are never combined. Here again okra belongs to Creole recipe and filé powder to Cajun recipe.
A gumbo can be made from a variety of ingredients such as sausage, crab, crawfish, oysters, shrimp, duck and chicken. Flavorings include a variety of spices such as black pepper, cayenne, dry mustard, thyme leaves, celery, bay leaves, parsley, cumin, paprika, sage and many more. Other ingredients include onions, tomatoes and garlic. If you have cooked gumbo at home, you may have used some of these ingredients. However, you would get the best gumbo only in Louisiana because being a traditional dish the exact taste comes more from experience rather than the measurement of ingredients.
We prepare our gumbo in our state of the art New Orleans Louisiana facility with an FDA inspection office on premises. We cook to the highest standards in the food industry. Our types of clientele expect this.