"""Cajun"" dish, but Gumbo was established long before the Acadian arrival. Its early existence came via the early French Creole culture In New Orleans, Louisiana, where French, Spanish and Africans frequented and also influenced by later waves of Italian, German and Irish settlers. A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations: Cajun, a golden brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil."
"Mumbo sauce Mumbo sauce or mambo sauce is a condiment developed in Chicago, IL but later popularized in takeout restaurants in Washington, DC and surrounding metro area. The red-orange sauce is similar to a barbecue sauce or plum sauce but sweet and tangy, and is put on fried chicken wings, french fries, fried jumbo shrimp, and fried rice. Its origin and ingredients are subject to great dispute. The trademark MUMBO name was first used by Argia B. Collins, Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. Since at least as early as 1950,"
"cooking originating in New Orleans, starting in the early 1700s. It makes use of what is sometimes called the Holy trinity: onions, celery, and green peppers. It has developed primarily from various European, African, and Native American historic culinary influences. A distinctly different style of Creole or Cajun cooking exists in Acadiana. Gumbo (""Gombô"", in Louisiana Creole, ""Gombo"", in Louisiana French) is a traditional Creole dish from New Orleans with French, Spanish, Native American, African, German, Filipino, Italian and Caribbean influences. It is a roux-based meat stew or soup, sometimes made with some combination of any of the following: seafood"
"century, including Celestine Eustis, maintained that gumbo was an early special occasion dish for native tribes. This is further implied by a late 18th-century Cajun practice. At that time, rice was a luxury for many Cajuns. They served gumbo over corn grits, a pairing common in the stews of native tribes. The use of corn and filé powder may imply that the dish was derived from native cuisine. These theories are intermixed in the local legend of the Frying Pan Revolt, or Petticoat Insurrection. According to legend, in 1722, female French colonists gathered in New Orleans at the home of"
"the food of every body for dinner and supper."" The following year, French governor Pierre Clement de Laussat hosted a soirée in which 24 different gumbos were prepared. According to author Cynthia Lejeune Nobles, these two events ""give clues to gumbo's Spanish colonial popularity and illustrate that the dish could be both humble and refined"". An 1824 cookbook, Mary Randolph's ""The Virginia House-Wife"", was the first to include a recipe for gumbo. Called ""Gumbo – A West India Dish"", the simple recipe described how to boil okra and bore little resemblance to the stew commonly known as gumbo. The same"
"is common. But of course, in Louisiana, a variety of different gumbos is eaten year long. A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations mainly used. A medium roux, or a dark roux, which is made of flour, toasted in fat or oil until well-browned. Jambalaya - a most beloved of Louisiana dishes is the classic Creole dish named jambalaya. The only certain thing that can be said about a jambalaya is that"
"book contained a recipe for ""Ochra Soup"" made with okra, onions, fowl, bacon, tomatoes, and lima beans thickened with flour. Although this recipe bore similarities to gumbo, it more closely resembled the Caribbean dish callaloo. A more familiar version of the dish was described in an 1879 cookbook by Marion Cabell Tyree. Her ""Housekeeping in Old Virginia"" described ""Gumbo Filit A La Creole"", a filé-based gumbo with chicken and oysters and spiced with allspice, cloves, red and black pepper, parsley, and thyme. The 1881 cookbook ""What Mrs. Fisher Knows About Old Southern Cooking"", dictated by former slave Abby Fisher, contained"
"filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a"
"a soul food to African Americans, in his reference to the intertwinement of food and culture in African American community. No written evidence are found historically about the gumbo or its recipes, so through the African American's nature of orally passing their stories and recipes down, gumbo came to represent their truly communal dish. Gumbo is said to be ""an invention of enslaved Africans and African Americans"". By mixing and cooking leftover ingredients from their White owners (often less desirable cuts of meats and vegetables) all together into a dish that has consistency between stew and soup, African Americans took"
"Governor Jean-Baptiste Le Moyne, Sieur de Bienville, to protest the lack of familiar ingredients. Bienville's housekeeper, Madame Langlois, taught the women how to improve the basic gumbo. Langlois used okra, an ingredient which the women had previously been introduced to by their slaves. Spanish and Choctaw introduced ingredients common in Choctaw cuisine – rice, shrimp, crawfish, and filé powder. The first written references to gumbo appear in the early 19th century. In 1802, John Sibley described ""the dish they call gumbo which is made principally of the ochre into a thick kind of soop & eat with rice, it is"
"of the case and frying it in spherical form. Gumbo - High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply ""everything in the pot"". Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The name originally meant ""okra"", a word brought to the region from western Africa. Okra which can be one of the principal ingredients in gumbo recipes is used as a thickening agent and for its distinct vegetable flavor. Many claim that Gumbo is a"
"minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, and Choctaw. Gumbo may have been based on traditional native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all of these dishes contributed to the original recipe. It was first"
"a brewery in Columbia, MD has a beer named Mambo Sauce after the sauce. Writer Camille Acker features a story called ""Mango Sauce"" in her debut short story collection ""Training School for Negro Girls"" Mumbo sauce Mumbo sauce or mambo sauce is a condiment developed in Chicago, IL but later popularized in takeout restaurants in Washington, DC and surrounding metro area. The red-orange sauce is similar to a barbecue sauce or plum sauce but sweet and tangy, and is put on fried chicken wings, french fries, fried jumbo shrimp, and fried rice. Its origin and ingredients are subject to great"
"sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide ""piquancy, substance, and an additional layer of flavor"" to the dish. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included. Gumbo broth or gravy derives from three primary thickeners: okra, filé powder, and roux. Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners. Okra"
"as gumbo z'herbes (from ""gumbo aux herbes"", or ""gumbo of greens""), was often served. This variety combined a large number of greens – typically including turnips, mustard greens, and spinach. The greens were cooked to mush and strained through a sieve to produce a thick green liquid. Preparation for this variety of gumbo was time-consuming, and as Lenten restrictions have relaxed, the dish has become less popular. It is very rarely served in restaurants. In modern times, ham or crabmeat is occasionally added to this type of gumbo. Gumbo z'herbes may have originated with the French, Germans, or West Africans."
"meats. Use of filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, a signature dish of Louisiana Creole cuisine. ""Also see root beer and filé powder."" ""Sassafras albidum"" is used primarily in the United States as the key ingredient in home brewed root beer and as a thickener and flavouring in traditional Louisiana Creole gumbo. Filé powder, also called gumbo filé, for its use in making gumbo, is a spicy herb made from the dried and ground leaves of the sassafras tree. It was traditionally used by Native Americans in"
"as a seasoning. Gumbo may have derived its name from the Choctaw word for filé (kombo). Some culinary experts in the early 20th century, including Celestine Eustis, maintained gumbo including filé powder was an early special-occasion dish for native tribes. This is further implied by a late 18th-century Creole practice. At that time, 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 may imply the dish was derived from native cuisine. The French word ""filé"" is the past participle of"
"the first recorded mention in 1672 and George Washington mentions attending a ""barbicue"" in Alexandria, Virginia, in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it. The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico, and on the east by the Atlantic Ocean. While barbecue is found outside of this region, the fourteen core barbecue states contain 70"
"in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, filé powder adds a distinctive, earthy flavor and texture. Filé powder is made by harvesting the young leaves and stems of the sassafras tree and grinding them. Filé powder is generally not added until after the vegetables and meats and/or seafood are finished cooking and removed from the heat source. Choctaw Indians of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves"
"about 300 miles east and west of the river, mostly in Missouri, Illinois, Kentucky, and Tennessee. The oldest archaeological site known in the United States in which Native Americans were growing, rather than gathering, food is Phillips Spring in Missouri. At Phillips Spring, dating from 3,000 BCE, archaeologists found abundant walnuts, hickory nuts, acorns, grapes, elderberries, ragweed, bottle gourd, and the seeds of ""Cucurbita pepo"", a gourd with edible seeds that is the ancestor of pumpkins and most squashes. The seeds found at Phillips Spring were larger than those of wild ""C. pepo"". The agency for this change was surely"
"Kalamazoo. Michigan is the home of both Post and Kellogg, with Battle Creek being called Cereal City. Vernor's ginger ale and Faygo pop also originate in Michigan. Vernor's ginger ale is often used as a home remedy for an upset stomach. Coney Islands, a type of diner originating with Greek immigrants in Detroit, are fairly common throughout the state. A Coney is many times a Koegel hot dog from Flint-based Koegel Meat Company on a bun, topped with raw onion, mustard, and Coney sauce, a type of chili. Cheese may be added as well and variations are found throughout the"
"The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available. Jambalaya - Another classic Cajun dish is jambalaya. The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef), seafood (such as shrimp or crawfish) or almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. This is also a great pre-Acadian dish, established by the Spanish in Louisiana. Rice and"
"serving them in his hometown, San Diego. Since then, the popularity of fish tacos has spread throughout California, although they remain uncommon elsewhere. Rubio's standard fish tacos are made from Alaskan pollock, which is battered, fried, and served in a corn tortilla, although optionally offered with a flour tortilla. Grilled mahi-mahi is also available at all locations. The first Rubio's restaurant was opened in 1983 at a former Orange Julius site on Mission Bay Drive in the Pacific Beach area of San Diego. The first restaurant offered French fries, calamari, and fish tacos, among other cuisine. In 2005, a class"
"principal ingredients in gumbo recipes, is used as a thickening agent and for its distinct flavor. In modern Louisiana cuisine, okra is not a requirement any longer, so gumbos can be made either with or without okra. Often gumbo that is not made with okra is made with a Louisiana spice called filé, a spice made from ground sassafras leaves. Chicken gumbos are often made without okra and made with filé instead. Tradition holds that a seafood gumbo is more common in summer months when okra is plentiful and a chicken or wild game gumbo in winter months when hunting"
"the U.S. country music charts for fourteen non-consecutive weeks. Filé powder Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree ""(Sassafras albidum)"". Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins. The Creoles of Cane River make a gumbo focused much more on"
"States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century immigrants from Quebec introduced the dish. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière. Tourtière has become the traditional and iconic dish of the region of Saguenay, Quebec since the Second"
"Gump Shrimp Co. created a concept idea for the restaurant chain which was then licensed by Paramount Licensing, Inc. In 1996, the first Bubba Gump Shrimp Co. restaurant was opened in Monterey, California; its success led to its franchising on an international scale. In November 2010, Landry's, Inc. acquired Bubba Gump Shrimp Co. for an undisclosed amount. The Bubba Gump Shrimp Co. purchase also included a lone Rusty Pelican in Newport Beach, California. Like the name suggests, Bubba Gump Shrimp Co.'s menu consists mostly of shrimp dishes and other seafood, as well as Southern and Cajun cuisine. The restaurant offers"
"a collection of traditional recipes from New Orleans, beginning with Louis Armstrong's favorite, the classic red beans and rice. ""Room in the Bowl"": In partnership with the Culinary Trust of the International Association of Culinary Professionals (IACP), the Museum published this collection of essays and photographs examining the signature dish of Louisiana: a pot of gumbo. ""On the Line"" is SoFab's online blog, with recipes and features by multiple contributors, all experts on food and food ways of the south. Liz Williams, museum director, writes the Bread and Butter feature, which focuses on her expertise in food law. The Museum"
"restaurant chain founded in California, is the original creator of barbecue chicken pizza. In the U.S. state of Georgia, slightly sweet sauces with mustard are used on chicken. In Western North Carolina, thin tomato and vinegar based sauces are common. In rural Pennsylvania, egg is sometimes used to make the skin on the chicken crispy. In Kentucky, chicken is a favorite meat for barbecuing along with lamb and mutton. In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chicken seasoned with rub, sometimes called ""dalmatian rub"", that is made of salt and pepper. The"
"Asopao Asopao is a rice soup, gumbo, or stew from Dominican Republic. Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. A popular version is asopao con gandules. Asopao was brought over to Puerto Rico from the Dominican Republic. Not really a soup, the most traditional Dominican dish is asopao, a hearty gumbo made with either chicken, shrimp, or Gandules. One well-known version, consumed when the food budget runs low, is asopao de gandules (pigeon peas). Every Dominican chef has his or her own recipe for asopao. Asopao de pollo (chicken asopao)"
"critic Mike Sula described the ""bún mắm"" in a restaurant, Nha Hang Viet Nam, in Chicago's West Argyle Street Historic District (also known as Little Vietnam): ""[I] recommend you fill your soup requirement with the ""bun mam"", a.k.a. Vietnamese gumbo, a sour seafood soup not unlike Thai tom yam that originated in the Mekong Delta. It may not best the bowl you'd cool down with in the sweltering damp of Saigon's Ben Thanh market—that one incorporates pork too—but it's a solid one, brimming with eggplant, shrimp, squid, and silky, thinly sliced fish, accompanied by a heaping side of bean sprouts,"
"directing at the time. Bubba Gump Shrimp Company The Bubba Gump Shrimp Company Restaurant and Market is an American seafood restaurant chain inspired by the 1994 film ""Forrest Gump"". As of July 2015, forty Bubba Gump Shrimp Co. restaurants operate worldwide. Twenty-nine of these locations are in the United States, four are in Mexico, three are in Japan, Malaysia and in Colombia and one each in London, Hong Kong, Indonesia, Canada, the Marianas and the Philippines. The company is based in Houston, Texas, and has been a division of Landry's Restaurants since 2010. The first Bubba Gump restaurant opened in"
"the Southern United States, and was adopted into Louisiana Creole cuisine. Use of Filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, the signature dish of Louisiana Creole cuisine that features ground sassafras leaves. Sassafras roots are used to make traditional root beer, although they were banned for commercially mass-produced foods and drugs by the FDA in 1960. Laboratory animals that were given oral doses of sassafras tea or sassafras oil that contained large doses of safrole developed permanent liver damage or various types of cancer. In humans, liver damage"