The unique cuisine of New Orleans is a melting pot of many diverse cultures from French, Spanish, German, and Italian to African, American Indian, and Caribbean. This diversity of settlers in and around New Orleans gave birth to the two styles of cooking known today as Cajun and Creole. Gumbo is the perfect example of the marriage between these two styles of cooking. Gumbo originated in New Orleans, but it is the mix of cultural influences on the city that makes gumbo the quintessential dish.
Making a great gumbo requires more than just a wonderful recipe. Building upon each element and extracting every bit of flavor along the way is crucial to the outcome of the dish. There are certain elements that should not be overlooked. Stock is the cornerstone of any great gumbo. Although unnoticed while eating, it is very important to the finished product. A homemade stock is essential for establishing the base of flavor profiles. The roux is equally as important, contributing the flavor and consistency. Pairing the flavor profiles of the gumbo to the correct amount and color of roux is the key to success!
Pot Stock
Andouille sausage, Creole seasoning, hot sauce, file, and so many other wonderful additions gives gumbo the kick that makes it so popular. But the beauty of this dish is the creative freedom it allows. Yes, you must follow a few basic ground rules. However, once you understand the components, the combinations are endless. Each and every gumbo has a taste all its own. Adding sweet potatoes to Ham & Turkey Gumbo gives it a completely unique, yet KILLER, flavor! Sweet potatoes are unconventional ingredients, but the outcome proves that a little creativity goes a long way in a pot of gumbo. So, gumbo rule #1 is improvise and get creative!!! The world is your oyster.
Always use the freshest seasonal ingredients, make your own stock, and choose complimentary flavor profiles. Be sure to add proteins to the pot at the right time. Adding seafood too early will result in an overcooked mushy mess. But other proteins such as chicken and sausage will need time to cook down and extract flavor into the pot. Thicken your gumbo with roux, okra, filé, or a combination. Typically, okra is not used together with filé and filé is never added while the gumbo is still on the fire. Learning the techniques of New Orleans style cooking will open up a world of possibilities in your kitchen and your taste buds will thank you for it!
Black Friday Imusa Enamel Stock Pot, 12 Quart, Turquoise 2011 Deals
Nov 15, 2011 23:46:36
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Black Friday Imusa Enamel Stock Pot, 12 Quart, Turquoise Feature
- Porcelain Enamel over Steel
- 8 Quart Size
- Easy to Clean
- Turquoise Colored
Black Friday Imusa Enamel Stock Pot, 12 Quart, Turquoise Overview
The Imusa stockpot in the 12 quart size is made from porcelain enamel on steel and is ideal for cooking a wide variety of food. The Stock Pot can be used in the oven or stove top. The sylish and unique design provide a cook to serve when entertaining. Easy to clean. Great for cooking soups, stews or even RiceSAVE NOW on Black Friday offers below!
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