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LSU Tigers (official thread)

All parts of Louisiana has unique or different ways of making gumbo.

"the word “gumbo” which comes from the West African word “ki ngombo” for “okra”. West Africans used okra as a thickener in their version of the dish. The original West African gumbo has been described as stew-like, thickened with okra, and containing fish and shellfish"

I first saw this in a Louisiana cook book. The first gumbos were nothing but okra cooked down and blackened.

So all the "traditionalist" gumbo people make me laugh because there really isn't "one way to make gumbo". The best way for you is probably how you make it or how you grew up eating it.
 
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All parts of Louisiana has unique or different ways of making gumbo.

"the word “gumbo” which comes from the West African word “ki ngombo” for “okra”. West Africans used okra as a thickener in their version of the dish. The original West African gumbo has been described as stew-like, thickened with okra, and containing fish and shellfish"

I first saw this in a Louisiana cook book. The first gumbos were nothing but okra cooked down and blackened.

So all the "traditionalist" gumbo people make me laugh because there really isn't "one way to make gumbo". The best way for you is probably how you make it or how you grew up eating it.


let me guess, you’re also one of those that thinks dusting your crawfish with seasoning after removing them from the pot it a great idea too.
 
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