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Gumbo is an unusual kind of food - basically a spicy, thick soup or stew. It is common to the southern States in the USA which border on the Gulf of Mexico, most often associated with Louisiana. Due to its uniqueness and rich variety, it has grown in popularity and is now found throughout the USA and elsewhere.
The word ?'gumbo' is derived from a West African word (nkruma) for okra (known as bamia in the Middle East). Okra is a hardy green vegetable found throughout the Southern USA and the Middle East. It can be boiled, fried, served in gumbo, or eaten raw, if you happen to be a cow. When okra is cut and cooked, it releases a sticky substance which provides the thickening properties that are required for gumbo. It would be reasonably accurate to say that okra is a required ingredient for gumbo. It should be noted, however, that filé powder, made from ground sassafras leaves (introduced by the Choctaw Indians), can be used to enhance the thickening of the gumbo.



To properly prepare gumbo, one must first prepare oneself. This is frequently accomplished by consuming large quantities of Southern Comfort in short periods of time. An alternative method is to read tabloid exposés of the sexual exploits of prominent politicians. The real purpose of the preparation period is to create a state of hunger and boredom that is likely to cause one to examine the contents of the refrigerator. The reason this is an important step in gumbo preparation is that the second essential ingredient for gumbo is ?'leftovers'. In case you grew up in a privileged environment and are unfamiliar with the concept of leftovers, then a definition is in order: Leftovers are those possibly edible items that have not yet been fed to pets or donated to soup kitchens. If you have been dining at a soup kitchen, all the more reason to prepare yourself with more Southern Comfort.

As I recall my grandmother's preparations (her name was Minnie Pearl Givens-Herskovitz-Bitzer - really), gumbo was primarily a way to create more space in the refrigerator without throwing anything away. She did have seventeen cats and twelve dogs, so she actually never threw food away. Gumbo was one step ahead of what went to her pets.

Once one has gathered the two essential ingredients (okra and leftovers), one must then decide on a basic approach. Basically, there are two different approaches: those which involve a roux (pronounced ?'ruu' with a slurred ?'r' due to the previous consumption of Southern Comfort), and those which do not involve a roux. To roux or not to roux is the gumbo preparer's basic question. If one chooses not to roux, then one is most likely to create a tomato-based soup for the initial gumbo base. A roux is created by combining flour and fat and heating - more fat than flour but not by too much. The fat may be lard (common in the Old South), butter (common in the new South), olive oil (common in the Middle East), safflower oil (common in the Far East), or bacon drippings (common in Minnie Pearl's kitchen, since she saved all kinds of leftovers in her four refrigerators). The roux should be cooked over medium heat, not burned, and perhaps light to medium brown in color. If one has decided not to roux, then prepare a quart or more of tomato-based soup, and check again for leftover Southern Comfort, since one has an important decision coming up.

One must next decide what the featured ingredient(s) will be in the gumbo. Typically this will be shrimp, crabmeat, chicken, sausage, ham, or perhaps salami. Of course these can be mixed, which would be entirely within the spirit of gumbo - a mixture of leftovers. I recall my grandmother most often using a mixture of shrimp and crabmeat since we usually had gumbo a few days after having gone fishing and crabbing. Once one has identified the featured ingredient(s), these should be set aside well out of reach of curious cats and dogs, and saved for later.

The middle phase of gumbo preparation is cutting up all of the other leftovers and adding them to a large amount of water, or the tomato-based soup if one has decided not to roux. This stock typically contains chopped onions, garlic, celery, tomatos, carrots, bell peppers, potatos, corn, peas, beans, and so on. It should be brought to a boil and then cooked for at least one hour.

One must now decide on spices. Of course, the spicier the better since eating spicy gumbo will induce a desire to consume large quantities of beer and other liquid refreshments. Mild spices such as bay leaves, filé, parsley, sage, rosemary, and thyme are common. One must also add spicy peppers - preferably, habañero peppers, but cayenne or jalapeño or pequeño or other varieties are acceptable, as is a mixture, in keeping with the prime directive (blend in but don't mess with mother nature).

Add the spices to the simmering mixture. If one has chosen to roux, then one may now add that mixture as well. Simmer for another hour, and check on the supply of Southern Comfort.

One is now ready for the final stage: adding the featured ingredient(s). This should be done with great caution, since it may cause the large stock pot to now overflow if your measurements have not been carefully pre-planned. Simmer for another hour and taste.If you are able to taste the gumbo and recognize that it is spicy, then you have not consumed too much Southern Comfort and may now have another drink.

Gumbo is best served with spicy cornbread and eaten in the company of good friends. If these additional things are not at hand, then have another drink and enjoy!

Additional Notes:
1. Leftover gumbo may be stored in the refrigerator or freezer and may become one of the ingredients in the next batch of gumbo, making this a partially recursive recipe.
2. Lynchburg Lemonade may be substituted freely for Southern Comfort.

Copyright 1998
Michael Spector