As we gear up for Thanksgiving, I was wondering how many of you add your own signature style the the traditional Thanksgiving menu? This year I am making Gumbo. Gumbo is a Louisiana staple and a wonderful example of the state's Creole culture. The dish has African, Choctaw Indian as well as Spanish and French origins.
According to Wikipedia: The dish is likely named after two main ingredients, okra or file. In The Bantu language spoken by many of the slaves in West Africa, the vegetable okra was known as ki ngombo or quingombo; the word is akin to the Umbundu ochinggombo and the Tshiluba chinggombo "okra." In the language of the Choctaw people, file, or ground sassafras leaves was called kombo.
I am making a simple shrimp and andouille sausage gumbo that I found in Vertamae Smart Grosvenor's book; Vertamae Cooks In The Americas' Family Kitchen(http://www.amazon.com/Vertamae-Americas-Kitchen-Television-Program/dp/091233388X/ref=sr_1_1?s=books&ie=UTF8&qid=1321626633&sr=1-1).
This recipe does not require a roux(a traditional French thickener made from flour) or file powder which is made from sassafras leaves.
Whatever way you chose to make Thanksgiving unique and give expression to your culinary creativity- do so with style!
