Instant Pot Disneyland’s Blue Bayou Gumbo Recipe – FOOD is Four Letter Word (2024)

FAQs

What is in filé gumbo? ›

Enjoy this delicious Creole gumbo made with filé powder. Filé is a spicy herb seasoning made from ground sassafras tree leaves. It was first used by Choctaw Native Americans to both flavor and thicken many soups and stews.

New Orleans-style gumbo is a true taste of Southern tradition. This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat.

Often, gumbo and bread are the sole courses in a meal, although many Cajun families provide a side dish of potato salad.

The key to this recipe is the Roux!

A “roux” is made with two ingredients; flour and oil, and it's the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough.

These ties are most apparent in the thickening agents. When making gumbo, one has three different thickeners at their disposal: roux, filé powder, and okra.

Since only you can decide if the food you're eating is safe, we've put together the facts about all the parts and uses of sassafras. To be clear, the leaves of the sassafras tree do not contain enough safrole to be banned, so filé powder is fine for consumption and sale.

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

Filé is more than a thickener; it also imparts an earthy flavor and has a fruity aroma similar to coriander seeds. Add filé to gumbo or other liquid mixtures shortly before serving. Adding it while the liquid is boiling can yield a stringy or slimy texture.

The origins of Louisiana gumbo can be traced to West Africa, during a time when enslaved Africans brought okra (or gombo as it is known in regional tongues) with them to the Caribbean and the US South, including where I'm from, the port city of New Orleans.

"Gumbo" is a marijuana cigar laced with a dangerous co*cktail that sometimes includes ecstasy, synthetic marijuana and even cocaine in addition to phencyclidine, also known as PCP. While some users end up in a frozen state others become combative, uncontrollable and unable to feel pain.

Can you put raw shrimp in gumbo? ›

I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Did you know that gumbo is not original to Louisiana? Most food historians agree that this popular South Louisiana dish has its origins in West Africa. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “o*kra”. West Africans used okra as a thickener in their version of the dish.

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

How much roux do I use for gumbo? Always use this basic rule of thumb when making gumbo in that you will need one cup of roux per gallon of gumbo.

A: The mix contains everything—including rice. You only need to add meat, chicken or shellfish. The base is just the sauce (gravy). Helpful?

In a stockpot coated in pan spray, sauté vegetables until soft. In the same pot, add 2 cups of water and 1 cup Tony's Instant Roux Mix. Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes.