Have You Ever Eaten Gumbo Stew From The Gulf Of ...

Have you ever eaten Gumbo Stew from the Gulf of Mexico States or the Low Country around Charleston, South Carolina? If you haven’t you haven missed out on traditional Southern United States quinine that makes your taste buds jump for joy! It’s delicious.

Gumbo is a spicy, hearty stew. It is eaten year round, but in family homes it is found during the colder months because of the extended cooking time required to get it just the way they want it.

There is a secret ingredient that the traditionalist will only use to make Gumbo. It is used to season the whole pot. The secret ingredient penetrates every ingredient to give the Gumbo its wholesome unique taste. Without this item it isn’t Gumbo it’s a counterfeit stew.

We must remember that everything is cooked separately until they are combined in the stemming pot for several hours.

The stock is always as rich as possible, made with whatever complements the type of gumbo. I love seafood Gumbo but I really prefer duck or quail. You roast bones with mirepoix (*) (onions, carrots and celery that have been sautéed in butter). Later it will be added to the water in the simmering pot.

Cook the duck, quail, chicken or seafood and season it with some Cajun sausage and Tasso (Cajun smoked pork).

After everything is cooked and prepared just right take each one of them and place them in the simmering pot. Take the secret ingredient from its special box that is on the very top shelf and put it in the pot. Get the rice ready to be cooked.