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	Gumbo • New Orleans Blues
		Gumbo plays swinging carnival blues, RandB and soul, inspired by the rich musical culture of New Orleans, Louisiana.
		The other two Gumbo CD's are available on Last Buzz Records.
		Gumbo is also popular rock 'n' roll band Uncle Jam.
	www.gumbo.se (280 words)

	Gumbo - Wikipedia, the free encyclopedia
		Gumbo is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana and the Lowcountry around Charleston, South Carolina.
		"Gumbo" is Gullah (a Charlestonian Creole dialect) for "okra."
		The gumbo z'herbes prepared and served on Holy Thursday by Leah Chase, owner of Dooky Chase Restaurant and widely considered the grand matriarch of Creole cuisine, is one that uses this "kitchen sink" approach.
	en.wikipedia.org /wiki/Gumbo (1287 words)

	Stuart Walker (aka Gumbo) - Intro
		Gumbo was born in New Orleans in the year 1900, on July the Fourth, to nationwide celebration.
		Gumbo was so depleted that he was knocked to the ground and lost under the crowd.
		Gumbo was shook up pretty bad in that one, had amnesia for the rest of his life.
	www.macidol.com /jamroom/Gumbo (1027 words)

	Chicken gumbo made the Creoleman way... (Site not responding. Last check: )
		Chicken gumbo is usually made with some kind of smoked sausage in it.
		When adding fresh shrimp to chicken gumbo, be careful not to add too much or the gumbo will take on the seafood taste.
		Gumbo is normally served over a large bowl of fluffy white rice.
	www.creoleman.com /recipes/gumbo.html (749 words)

	Gumbo
		Gumbo is one of the true delicacies of cajun cooking.
		Chicken and sausage gumbo is actually a bit more common than seafood gumbo, not just because it tastes great, but because fresh chicken and sausage are generally more available throughout the country (and they're usually less expensive than fresh, quality seafood).
		Like seafood gumbo, the roux-based thickness versus a more watery broth is an ever-present issue among different cooks, not to mention the fighting topic of "to okra" or "not to okra".
	www.neworleansshowcase.com /food-gumbo.html (531 words)

	gumbo
		Because of their availability, gumbo is frequently made out of chicken, and the older the chicken the better the gumbo.
		Gumbo is a soup and it is usually served over cooked white rice.
		Gumbo is better the next day, so you can eat on it several days during the cold spell.
	generalhorticulture.tamu.edu /prof/Recipes/Gumbo/gumbo.html (1005 words)

	Gumbo Recipe - Crab, Shrimp and Okra Gumbo - Cajun & Creole
		This gumbo recipe uses hot red chilies; be sure to follow safe handling procedures for handling the chilies in this gumbo.
		Drop the shrimp into the gumbo stock and cook, uncovered, for about 4 minutes, or until they are pink and firm to the touch.
		Ladle the gumbo into a warm tureen and serve at once, accompanied by the rice in a separate bowl.
	www.bellaonline.com /articles/art13804.asp (497 words)

	Kamado Discussion Forum: Gumbo
		Gumbo is an improvisational dish which never comes out the same twice, and is traditionally made without a fixed recipe.
		These directions are optimized for making a gumbo in a Kamado, in either a dutch oven or a soapstone pot.
		Smoked meats can be added to the gumbo a short time before serving, with a better taste and texture than meats cooked directly in the gumbo.
	www.kamado.com /discus/messages/2/10104.html?1096606471 (2071 words)

	SouthCoastToday.com - Glorious gumbo - March 01, 2006
		Gumbo is one of those dishes that everyone has an opinion on, but basically it's a slow-cooked dish served either as a soup course or as an entire meal.
		All would agree that gumbo is a slow-cooked dish served either as a soup course or as an entire meal.
		In Louisiana, a seafood gumbo is sometimes topped with a spoonful of potato salad, as well as a scoop of cooked white rice.
	www.southcoasttoday.com /daily/03-06/03-01-06/01living.htm (1577 words)

	Gumbo Recipe from Lanier Publishing Recipes Bed and Breakfast - Seafood Recipes
		Assemble the stock: For a mixed gumbo, use chicken boullion cubes and 6 quarts of water, add 2 bay leaves, 1 tablespoon of oregano and utilize left over or tired vegetables to enrich the stock.
		For seafood gumbo, peel two pounds of shrimp, place the shells and heads in a large stock pot with 6 quarts of water, add 2 chicken boullion cubes (if desired or two vegetarian boullion cubes), 2 bay leaves, a tablespoon of oregano and left over and tired vegetables.
		Vegetarian gumbo: mix 6 quarts of water utilizing vegetarian boullion cubes, 2 bay leaves and 1tablespoon of oregano and the vegetables which will form the substance of the gumbo.
	www.lanierbb.com /recipes/data/1060.html (987 words)

	Chef Rick's Gumbo Page
		Gumbo is a traditional stew served in Louisiana.
		Gumbo usually consists of one or more meats such as chicken, duck, sausage, or ham.
		Gumbo Ya Ya This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s.
	www.chefrick.com /html/gumbo.html (623 words)

	Allrecipes \| Advice \| A Tale of Gumbo
		A peek into a pot of gumbo is a peek into the rich history of Louisiana.
		There's no such thing as a definitive gumbo recipe, because part of the enduring nature of the dish is that it's adaptable to whatever ingredients are available at the time.
		The featured ingredients in a pot of gumbo can include delights and delicacies from land, sea and air, including sausage (especially andouille and chaurice), tasso, crawfish, crab, shrimp, oysters, chicken, duck, rabbit, dove, or other game animals - like squirrel, possum, nutria (beaver-sized rodents that inhabit the waterways of Louisiana), frog or alligator.
	allrecipes.com /advice/coll/all/articles/78P1.asp (1011 words)

	Roadfood.com Forums - GUMBO!
		I thought Okra in gumbo was used as more of a thickner than for taste althought I guess it is for both.
		The gumbo recipe that I use is a good football weekend one pot dinner: chicken, sausage, shrimp and peeled crab claws and the usual veggie suspects.....Big R (accept no substitute) canned tomatoes and a goodly amount of spices and filet'.
		Fiirst of all the definition of gumbo IS okra or a stew thickened w/ okra.
	www.roadfood.com /Forums/topic.asp?TOPIC_ID=4060 (2194 words)

	Gumbo - Food Facts & History - Food Reference
		Créole Gumbo is a stew-like dish made with brown roux, okra, filé powder, onions, green peppers, tomatoes and seafood, chicken and/or meat.
		Gumbo has an incomparably rich flavor and texture, and derives from the cooking traditions of the French, Spanish, Indian and African residents of the area.
		Seafood (especially shrimp) is common to many gumbos, and there is a special gumbo z'herbes (or gumbo maigre) made with herbs and greens (usually seven or more) such as collard greens, mustard greens, and spinach, which was traditionally served on Good Friday.
	www.foodreference.com /html/artgumbo.html (315 words)

	Gumbo Mixes
		Gumbo is a savory Cajun or Creole stew served with or over rice.
		Made from the dried leaves of the sassafras tree, file is the essential seasoning for gumbo.
		Bruce`s gumbo file` is made of fresh ground sassafras leaves.
	www.louisianacupboard.com /shop/Gumbo_Mixes.html (586 words)

	Ultimate Gulf Coast Gumbo - All Recipes - Seafood
		When the gumbo comes to a boil, remove from heat.
		File powder is a seasoning made from the ground, dried leaves of the sassafras tree.
		It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
	seafood.allrecipes.com /az/ultimategulfcoastgumbo.asp (342 words)

	Taste: The gumbo coast
		The gumbo at Sam's is mild and rich, though we would love more chunky seafood, especially knowing that the fishing boats unload so close by.
		This is how owner Sam Camariotes' mother made gumbo, and that's how his cooks do it, at a rate of 200 gallons a week.
		The gumbo is spicy with a flavorful broth, spiked with tomato.
	www.sptimes.com /2005/08/31/Taste/The_gumbo_coast.shtml (1825 words)

	Campfire Gumbo
		You'll be amazed at the taste of this gumbo made with readily available spices.
		It is hot, for sure, but it contributes an oak-cask-like flavor to gumbo that can't be beat.
		You can buy your gumbo filé in a supermarket and it may have sat on the shelf for months or you can buy it from my friend Lionel Key and he may have ground it yesterday.
	www.castbullet.com /cooking/jrgumbo.htm (847 words)

	eG Forums -> Gumbo (Ya-Ya)--Cook-Off III (Site not responding. Last check: )
		Gumbo is an astonishingly varied dish, much like cassoulet, about which there are great arguments concerning what must or must not go into the pot: gumbo file powder (ground sassafras), crawfish, andouille sausage, okra, fish, chicken, pork, hocks....
		She had family scattered all over southern Louisiana (gumbo styles were quite regional back then) and the discussions of gumbo recipes could get quite heated, in a friendly extended family sort of way.
		Seafood gumbos are a different thing altogether as you simmer the base and add the seafood only at the end so that it doesn't overcook.
	forums.egullet.org /index.php?showtopic=61289 (3827 words)

	Real Cajun Recipes : Search Results for Gumbo (Site not responding. Last check: )
		This gumbo is a little like regular gumbo but you are adding less (fewer number of)ingredients in the recipe.
		This gumbo's basic base and flavor is created with file' which are ground sassafras leaves.
		Gumbo's thickness is similar to that of stew.
	www.realcajunrecipes.com /search/searchresults.asp?andor=and&searchtype=keywords&Keyword=Gumbo&titleOnly=yes (728 words)

	RecipeSource: Pure Vegan Gumbo
		Throw it all in, and 20 minutes later you have a nice gumbo.
		Gumbo should not be viewed as a special recipe, it should be a fun experiment.
		To serve: put a scoop of rice in a bowl, ladel gumbo over.
	www.recipesource.com /special-diets/vegetarian/vegan-gumbo1.html (358 words)

	Gumbo
		To serve as a first course, ladle 1 cup of the gumbo into each of 12 gumbo bowls or soup plates, and add 1/3 cup of the rice to each; for a main course, allow 1-1/2 cups gumbo and 1/2 cup of rice.
		Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderately low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour.
		Right before serving, add a few tbsp of gumbo filé', less if you're using okra, increase the heat a little, and stir until the filé' is dissolved and the gumbo is thickened.
	mardigras.spike-jamie.com /gumbo.html (5812 words)

	Gumbo (Site not responding. Last check: )
		Chicken, Oyster, and Sausage Gumbo Gumbo is from an African word for okra, one of the two thickeners used for this Cajun stew.
		Chicken and Okra Gumbo Traditional Louisiana gumbo is thickened with a roux made from flour and butter.
		Gulf Coast Seafood Gumbo with Rice All you need is one slice of bacon to capture the smokey flavor typical of this zesty fish stew.
	www.bhg.com /bhg/story.jhtml?storyid=/templatedata/bhg/story/data/Cajun_Gumbo_10082002.xml&catref=cat1320020 (390 words)

	Merwin's Shrimp Gumbo - All Recipes - Seafood
		File is added off the heat to thicken the gumbo.
		If added while the gumbo is still cooking, it may become stringy and unpleasant.
		This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
	seafood.allrecipes.com /az/MerwinsShrimpGumbo.asp (353 words)

	Coming for Dinner - Gumbo (Site not responding. Last check: )
		After my first business trip there and tasting gumbo, I tried to make it myself, but there was something missing.
		So I managed to get myself sent there for business as often as possible so I could re-taste what gumbo is supposed to be - one trip I spent the entire time going from place to place, trying it out, from fancy, expensive restaurants to dark, divey bars.
		That said, the flavors and spices want to mature, so you can either drop the flame down to low and allow it to continue simmering for an hour, or you can kill the heat entirely, let it cool, put it in the fridge over night, and re-heat it the next day.
	www.comingfordinner.com /recipe.php?recipe_id=78 (442 words)

	Out of the Frying Pan! Herb & Spice Encyclopedia: Gumbo File
		One of the key ingredients to making file gumbo (as opposed to okra gumbo, in which okra acts as the thickener), this seasoning is made from the ground, dried leaves of the sassafras tree.
		Its primary purpose is to thicken and flavor gumbos and other Creole specialties.
		This seasoning must be added to the sauce after it has been removed from heat—otherwise it gets much too thick.
	www.outofthefryingpan.com /spices/gumbo.file.shtml (96 words)

	Camping World Open Roads Forum: I got the makins for gumbo.... (Site not responding. Last check: )
		Creole gumbo is always a light colored rouex, while cajun gumbo always uses a dark rouex.
		The best gumbo I have ever eaten is the seafood gumbo in a restaurant right on I-10 in Henderson, La. named Landrys.
		Get the seafood gumbo and order some garlic bread with it and one of their salads on the side.
	www.campingworld.com /forums/index.cfm/fuseaction/thread/tid/13346865/gotomsg/13356864.cfm (842 words)

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