Gumbo or Jambalaya? What's the difference? Since today is National Gumbo day (yes, yet another National day), I decided to find out. I found out there isn't a great deal of difference. Both have rice, but jambalaya has the rice cooked into the dish, while gumbo has the rice served separate. Also, okra is typically used as a thickener in gumbo and it isn't in jambalaya. (Gumbo is the south African word for okra, by the way.)
Happy National Gumbo Day!
It all starts with the "holy trinity" of vegetables. Some onion, green pepper and celery. Start by gently "sweating" the vegetables in the butter. When they are just slightly softened, add the flour to make a roux.
Next, stir in the broth. Want to use shrimp broth? See below for the instructions -
Use this broth in your gumbo, or chicken broth, or a combination of both!
With the broth add the can of tomatoes, the file powder and all the other spices. Simmer on low for about a half an hour to an hour. Give the flavors plenty of time to meld.
Add the sausage next. Let that simmer for about 15 to 20 minutes.
At the very end, add the sliced (and seeded) okra. Let it all simmer for 15 to 20 minutes -
And finally add the seafood, simmering until it's cooked through.
Serve topped with cooked white rice and chopped green onion. Don't forget that simmered garlic toast on the side - and enjoy!
After you remove the shells from the shrimp, put them in a pot of salted water and boil. Let simmer for about 10 minutes then strain off the shells.