Jambalaya

Below is an article about the American dish known as "Jambalaya":



JAMBALAYA

One of the most popular dishes to originate in the southern United States is a dish from Louisiana called Jambalaya. The dish has its origins in the Spanish dish known as paella. There is also a similar dish from the French province of Provence called jambalaia. Both are dishes that are mash-ups of rice, meat, vegetables and saffron.

Jambalaya originated in the French Quarter of New Orleans, during the late 18th century. The Spanish, who controlled Louisiana and the Mississippi Valley at the time, made an attempt to recreate paella in the New World. But since saffron was unavailable due to import costs, the Spanish used tomatoes as a substitute for saffron. Despite Spanish control of the region, the French dominated the population, since they were the original founders of the colony. The French utilized spices from the Caribbean to transform this paella copycat into a unique New World dish.

Many would be surprised to learn that Jambalaya proved to become a very flexible dish in Louisiana over the years. It has evolved into three distinct recipes. The original version, known as the Creole or "red" Jambalaya, featured tomatoes. The second version, which is common in the parishes in Southwestern and South-Central Louisiana, is a "rural Creole" Jambalaya that contains no tomatoes. The third version is known as "White or Cajun Jambalaya" in which the rice is cooked in stock and separately from the meat and vegetables.

The recipe for Jambalaya made its first appearance in the 1878 cookbook called "Gulf City Cook Book" by the ladies of the St. Francis Street Methodist Church in South Mobile, Alabama. Jambalaya experienced a brief surge of popularity during the 1920s and 1930s, due to its flexible recipe. And in 1968, Louisiana Governor John J. McKeithen proclaimed Gonzales, Louisiana as the Jambalaya Capital of the World. Every spring, Gonzales hosted the annual Jambalaya Festival.

Below is a recipe from the Epicurious.com website for Jambalaya:


Jambalaya

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces


Preparation

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Top Ten Favorite Movies Set During the 1500s

Below is a list of my favorite movies set during the 1500s: 



TOP TEN FAVORITE MOVIES SET DURING THE 1500s




1. "The Sea Hawk" (1940) - Errol Flynn starred in this exciting, but loose adaptation of Rafael Sabatini's 1915 novel about an Elizabethan privateer. Directed by Michael Curtiz, the movie starred Brenda Marshall and Henry Daniell. 





2. "Shakespeare in Love" (1998) - John Madden directed this Best Picture winner about how an imaginary love affair between playwright William Shakespeare and a wealthy merchant's daughter that led to his creation of "Romeo and Juliet". Joseph Fiennes and Oscar winner Gwyneth Paltrow starred.





3. "Anne of the Thousand Days" (1969) - Richard Burton and Oscar nominee Geneviève Bujold starred in this historical drama about Anne Boleyn's relationship with King Henry VIII of England. Charles Jarrott directed.





4. "A Man for All Seasons" (1966) - Oscar winner Fred Zinnemann directed this Best Picture winner, an adaptation of Robert Bolt's play about the final years of Sir Thomas More, Henry VIII's Lord Chancellor. Oscar winner Paul Scofield starred.





5. "Captain From Castile" (1947) - Tyrone Power starred in this adaptation of Samuel Shellabarger's 1945 novel about a Spanish nobleman's experiences during the Spanish Inquisition and Hernan Cortez's conquest of the Aztecs in Mexico. Directed by Henry King, the movie co-starred Jean Peters and Cesar Romero.





6. "The Private Lives of Elizabeth and Essex" (1939) - Bette Davis, Errol Flynn and Olivia de Havilland starred in this adaptation of Maxwell Anderson's 1930 Broadway play, "Elizabeth the Queen", a fictionalized account of the relationship between Queen Elizabeth I and the 2nd Earl of Essex. Michael Curtiz directed.





7. "Elizabeth" (1998) - Golden Globe winner Cate Blanchett starred in this highly fictionalized account of the early years of Elizabeth I's reign. Directed by Shekhar Kapur, the movie co-starred Geoffrey Rush, Joseph Fiennes and Richard Attenborough.





8. "Ever After" (1998) - Drew Barrymore starred in this loose adaptation of "Cinderella". Directed by Andy Tennant, the movie co-starred Anjelica Houston and Dougray Scott. 





9. "Mary, Queen of Scotland" (1971) - Vanessa Redgrave starred in this biopic about the life of Queen Mary of Scotland. Directed by Charles Jarrott, the movie co-starred Timothy Dalton, Nigel Davenport and Glenda Jackson.





10. "Anonymous" (2011) - Roland Emmerich directed this interesting and highly fictionalized biopic about Elizabethan courtier, Edward de Vere, 17th Earl of Oxford. The movie starred Rhys Ifans, Vanessa Redgrave, Joely Richardson and David Thewlis.

"THE SEA HAWK" (1940) Review

"THE SEA HAWK" (1940) Review

If anyone has ever read Rafael Sabatini’s 1915 novel, "The Sea Hawk", he or she has clearly seen that the so-called 1940 film adaptation with the same title . . . is not the same story. I have never read Sabatini’s novel. But I have a friend who has. And according to him, the 1924 silent film adaptation bore a closer resemblance to the novel. 

In the end, it is not surprising that this 1940 adventure bore little or no resemblance to Sabatini’s novel – aside from the main protagonist enduring a stint as slave aboard a Spanish galley. Although Warner Brothers studio had owned the film rights to the novel and released the 1924 version, one of their staff screenwriters – Seton I. Miller – had written a treatment that happened to be an Elizabethan adventure called "Beggars of the Sea" in 1938. Warners decided to use Miller’s treatment and the title of Sabatini’s novel for an Errol Flynn vehicle.

"THE SEA HAWK" told the story about an Elizabethan privateer (official pirate for the English Crown) named Captain Geoffrey Thorpe (Flynn) who belongs with a group of other privateers known as the Sea Hawks. Thorpe’s capture and plunder of a galley carrying Don José Alvarez de Cordoba (Claude Rains), the Spanish ambassador to the English Court and his niece, Doña Maria de Cordoba (Brenda Marshall); attracts the attention of Spain and a traitorous minister in Elizabeth I’s court – Lord Wolfingham (Henry Daniell). The privateer proposes to Elizabeth (Flora Robson) an expedition to plunder Spanish gold in Panama. Lord Wolfingham and Don Alavarez learn of his plans via one of their English spies and set a trap for Thorpe in Panama. At the same time, Don Alvarez uses the privateer’s capture as an excuse to pressure the Queen to disband and arrest the other Sea Hawk captains.

I had noticed something rather curious about the movie’s cast. A good number of them happened to be American-born – including leading lady Brenda Marshall (born in the Philippines to American parents), Alan Hale, Edgar Buchannan (of”PETTICOAT JUNCTION” fame) and a good number of others. This was not the first Flynn movie with an English or British setting. After all, Hale had appeared in ”THE ADVENTURES OF ROBIN HOOD” (1938), along with fellow American Eugene Pallette. And actor Ross Alexander had appeared in ”CAPTAIN BLOOD” (1935). But this is the first time I can recall this number of Americans in a Flynn movie set outside the United States. I wonder if this had anything to with the possibility that many younger British actors – leading and supporting – had left Hollywood to join the British forces after the war began. 

Amongst the supporting players in the cast was a veteran from one of Flynn’s past – namely Ona O’Connor. As she had done in ”THE ADVENTURES OF ROBIN HOOD”, she portrayed another plain-faced maid of a noblewoman, who manages to find romance with one of Flynn’s men. In ”THE SEA HAWK”, the lucky fellow in question turned out to be Hale. And if one is sharp, one would recognize Gilbert Roland as the Spanish sea captain, whose ship is captured by Thorpe in the film’s first action sequence. Being just as handsome and dashing as Flynn, it seemed only natural that Roland’s character would get his revenge in the movie’s second half. I must say that the collection of supporting actors and extras that had made up Geoffrey Thorpe’s crew did a first-rate job, despite the number of American accents. Unlike those who portrayed Robin Hood’s Merrie Men in the 1938 film, the actors that portrayed Thorpe’s crew had the opportunity to display their talents for on-screen suffering during two major sequences in the film. 

Another one of Warner Brothers’ top character actors and veteran of past Flynn movies was Alan Hale, who portrayed Thorpe’s first officer Carl Pitts. I have been trying to think of something original to say about Hale, but why bother? Let’s face it. Everyone knows that he was a talented actor until his death in 1950. ”THE SEA HAWK” not only provided enough proof of his talent, but also his obvious screen chemistry with Flynn. I had especially enjoyed one of their scenes that involved a humorous discussion on Panamanian mosquitoes. And it still amazes me how an American actor can project an Old World aura while sporting a questionable accent. ”THE SEA HAWK” also marked legendary British character actress Flora Robson second portrayal of the Tudor queen, Elizabeth I. She had first portrayed this role in the 1937 movie, ”FIRE OVER ENGLAND” with Laurence Olivier and Vivian Leigh. In this movie, her Elizabeth possessed a witty and extroverted nature that easily became commanding and a little frightening when crossed. I have only seen ”FIRE OVER ENGLAND”once and it happened over a decade ago. But I must admit that I enjoyed Robson’s interpretation of Elizabeth in this movie, very much. And her scenes with Flynn crackled with the obvious chemistry of two people who seemed to enjoy each other’s company.

One could always count upon an Errol Flynn swashbuckler to include first-rate villains. ”THE SEA HAWK” certainly had two – namely Henry Daniell as the traitorous Lord Wolfingham and Claude Rains as the Spanish ambassador, Don José Alvarez de Cordoba. Rains had already appeared as the backstabbing Prince John in ”THE ADVENTURES OF ROBIN HOOD”. Although his Don Alvarez is clearly Geoffrey Thorpe’s enemy, one could never accuse the character of being perfidious, like Prince John. Don Alvarez is first and foremost a patriot. Despite his plotting against Thorpe, the other Sea Hawks and the Queen, his actions clearly stemmed from his patriotic fervor and loyalty to Spain and outrage toward Thorpe’s piratical actions against his country. He also seemed to have a close and warm relationship with his Anglo-Spanish niece, Doña Maria. Their kinship turned out to be strong enough to withstand her feelings of love toward Thorpe and her decision to remain in England, instead of returning to Spain with him. Henry Daniell’s Lord Wolfingham turned out to be a different kettle of fish . . . a true villain. He was an Englishman who clearly seemed bent upon working against the English Crown. One could assume that he was a practicing Catholic with hostile feelings toward Elizabeth’s Protestantism – like the Duke of Norfolk character in the 1998 film ”ELIZABETH”. But Miller and Koch had never offered any hints of his religious affiliation. It did reveal his desire for more political power if Spain had ever conquered England. Which made his betrayal all the more distasteful. And I must say that actor Henry Daniell had superbly portrayed Wolfingham with a lively relish I have rarely seen in his other roles.

One of the commentators for the movie’s DVD featurette had described actress Brenda Marshall as ”good at playing outraged”. That was it . He said nothing about her skills as an actress or screen presence. As for other critics, they tend to point out that in ”THE SEA HAWK”, the leading lady was not Olivia De Havilland. As if that is supposed to explain everything. I have been a fan of the movie for years and to be frank, I have never been bothered by Brenda Marshall as Flynn’s leading lady in this film, instead of De Havilland. The American-born actress seemed more suited for this role as the Anglo-Spanish Doña Maria, who found herself falling in love with her uncle’s enemy – Geoffrey Thorpe. She may not have generated the same level of chemistry with Flynn as De Havilland did. But she and Flynn certainly managed to create a strong screen chemistry. And what I especially liked about Marshall’s performance was her ability to flesh out Maria’s strength of character beneath the delicate façade. Especially when the character helped smuggled a wanted Thorpe into the royal palace for an audience with the Queen. Yet, Marshall’s finest moment in ”THE SEA HAWK”occurred during Doña Maria’s encounter with the British galley slaves pouring from beneath the ship, following Thorpe’s victory in the film’s first quarter. The mixture of shock and embarrassment on Marshall’s face seemed to confirm her skills as a talented actress.

Based upon some of the online reviews I have read for ”THE SEA HAWKS”, most critics seemed impressed by Errol Flynn’s portrayal of Captain Geoffrey Thorpe. They seemed to be impressed by his on-screen daring-do and sense of command. The critics labeled Flynn’s Thorpe as a mature Captain Blood or Robin of Locksley. Like the critics, I was impressed by Flynn’s performance. However, I certainly do not agree with their assessment of role merely as a mature Captain Blood”. Geoffrey Thorpe struck me as a different kettle of fish. Yes, believe that Thorpe was a more mature character than his previous ones. But I saw him as a mature professional that possessed an intense, no-nonsense personality. Yet, Thorpe also managed to retain a sharp sense of humor that seemed to come from nowhere and bite his victim in the ass. When it came to romance, he became a shy, tongue-twisted lover-to-be – something that has never been apparent in his previous roles. And Flynn captured all of these different nuances of the Geoffrey Thorpe character with a competent skill that should have garnered him more professional respect from Warners Brothers and the Hollywood community at large. I view Geoffrey Thorpe as one of Flynn’s best roles during his twenty-something long career.

I have one last thing to say about both Errol Flynn and Brenda Marshall’s roles in ”THE SEA HAWK”. The last time I had viewed this movie, something about their characters that I found curious. The characters of both Geoffrey Thorpe and Doña Maria Alvarez reminded me of two literary characters from a novel I have not read in over a year. Has anyone ever read ”The Shadow of the Moon” by M.M. Kaye? It is a novel about the 1857-58 Sepoy Rebellion in India that was first published in 1959 – nineteen years after ”THE SEA HAWK”. The two main characters – Contessa Winter de Ballesteros and Captain Alex Randall - bore a strong resemblance to Thorpe and Doña Maria. Both Thorpe and Alex Randall are two military men that possessed an intense, professional demeanor countered by a sharp sense of humor. And both Doña Maria and Winter de Ballesteros are two young Anglo-Spanish women who hide their emotional personalities behind a reserved manner. Curious indeed.

I have never read Rafael Sabatini’s novel. But I have read the synopsis. And I must say that it read like a first-rate adventure. I can honestly say the same about this 1940 film version as well. Seton I. Miller and Howard Koch (who co-wrote ”CASABLANCA”) had created a top-notch script that eventually became one of Errol Flynn’s best movies. It provided plenty of humor, action, intrigue, pathos and romance. And like some of Flynn’s better movies, it possessed something unique that made it memorable. ”THE SEA HAWK” had been released about year after World War II began in September 1939. Many film critics and fans have pointed out that the movie’s plot seemed to serve as some kind of allegory of the war in 1940. In the movie, England stood alone against the growing threat of Imperial Spain. Around the time of the movie’s release in July 1940, Great Britain found itself standing alone against the growing threat of Nazi Germany. Sixteenth century Spain. Nazi Germany in 1939-1940. I get the feeling that Miller and especially Koch knew what they were doing when writing the movie’s script. Especially since Spain (under Franco’s Fascist rule) happened to be one of Germany’s allies in 1940. The strongest indication of ”THE SEA HAWK” being an allegory of World War II’s early years came in the form of the Queen’s speech in the final scene that hinted for all free men to defend liberty, and that the world did not belong to any one man. She might as well have been speaking to the British subjects of 1940, instead of 1588.

Right now, I want to speak about some of the movie’s major sequences. At least those sequences that left a big impression upon me. The first major sequence involved Thrope’s sea battle against the Spanish galley conveying Don Alvarez and Doña Maria to English. In all honesty, I found myself feeling less impressed with this sequence. Although filled with thunderous canon fire, men swinging from one ship to the other and plenty of swordplay, the entire battle seemed to possess a lack of urgency. And the large number of men participating in the battle struck me as over-the-top in a way that made me wonder how so many people – a good number of them that became Thorpe’s prisoners – managed to reach England without the English ship sinking from the sheer weight. I wondered if producer Hal Wallis and director Michael Curtiz had originally mistaken this sequence with the final cavalry charge from ”THE CHARGE OF THE LIGHT BRIGADE”.

Thankfully, there were other sequences in ”THE SEA HAWK” that I found impressive. Thorpe’s private meeting with Queen Elizabeth had allowed Flynn and Robson to sparkle on screen. I understand that they were very fond of each other. In fact, Flynn had so much respect for Robson that he eschewed his usual lax discipline and appeared on the set on timeand always knew his lines. This behavior baffled director Michael Curtiz, who had grown used to Flynn’s less than admirable on-the-set behavior.

The one sequence that left a strong impression in my mind featured the adventures of Thorpe and his crew in Panama. Thanks to cinematographer Sol Polito, the entire Panama sequence had been filmed with a sheen of yellow sepia to evoke a tropical world filled with humidity and corruption. This became especially effective in the scenes that featured Thorpe and his men’s attempts to escape the Spanish troops hunting them down in the jungle. Personally, I found the entire sequence rather chilling . . . at least a first. It became downright depressing when one of Thorpe’s men – an elderly sailor – dies in the longboat taking them back to the ship.

And if you thought that the Panama sequence seemed a little horrifying, try watching the following one that featured Thorpe and his surviving crew as slaves aboard a Spanish galley. Stripped to the waist and sporting torn breeches and scraggly beards, Thorpe and his men readily physically reflected the hellish situation in which they found themselves. While the galley is docked in Cadiz, Thorpe learns from a new prisoner (an English spy) that there are papers aboard ship indicating Wolfingham as a traitor and Spain’s plans to send an armada against England. The escape attempt that followed harbored an air of a grim deadliness, resulting in the deaths of some Spanish crewman.

Thorpe and his men finally make their escape from the Cadiz docks to the tune of a rousing Korngold score. The movie eventually shifts back to England, where Thorpe reunites with Doña Maria. She helps him overcome obstacles in his efforts to acquire an audience with the Queen. One of these obstacles turned out to be a duel between Thorpe and Wolfingham. Frankly, I consider this duel to be one of Flynn’s best on screen. Unfortunately Henry Daniell, Flynn’s opponent, lacked the experience and skills for on screen fencing and the Australian actor ended up fighting against a stunt double. Despite this little setback, Curtiz managed to create a more than credible fencing duel by mixing actual fighting between Flynn and the stuntman with occasional close-ups of both Flynn and Daniell, and shadows of the two swordsmen reflected on the palace walls. In terms of action, I consider this to be one of Curtiz’s finest moments. I must also say the same for Flynn. I had noticed a series of cuts on the actor’s upper body and face, following Thorpe’s fights with Wolfingham and the palace guards. I cannot ever recall Flynn looking so exhausted and bedraggled following an on-screen duel in any movie – before or after this one.

The last major sequence in ”THE SEA HAWK” featured Geoffrey Thorpe being knighted Queen Elizabeth for his service. A patriotic speech by the Queen followed, in which she urged the English citizens to persevere against the upcoming threat of the Spanish Armada. This speech was a clear indication that the movie was more than just another Flynn costumed adventure. It was also an allegory of Great Britain’s wartime position in 1940. Unfortunately, the speech bored the pants off me. Miller and Koch’s attempt to express their sympathy toward Britain’s struggles against Nazi Germany struck me at best, heavy handed.

For years, "THE SEA HAWK" used to be my favorite Errol Flynn movie. After a recent viewing of the 1936 movie, "THE CHARGE OF THE LIGHT BRIGADE", the movie has slipped to number two on my list. But thanks to solid performances by Flynn and a first-rate supporting cast, superb photography by Sol Polito, Erich Wolfgang Korngold’ stirring score, an excellent yet occasionally heavy-handed script by Seton I. Miller and Howard Koch, and exciting direction by Michael Curtiz; "THE SEA HAWK" is still a superb costumed adventure that has not lost its touch in the past seventy-four (74) years or so. I feel that it is a must see for everyone.

"THE SEA HAWK" (1940) Photo Gallery

Below is a gallery of photos from the 1940 movie, "THE SEA HAWK". The movie starred Errol Flynn, Brenda Marshall, Henry Daniell, Claude Rains, Alan Hale, Una O'Connor, Gilbert Roland, Donald Crisp and Flora Robson: 

"THE SEA HAWK" (1940) Photo Gallery

Papa Rellena

Below is an article I had written about a dish called Papa Rellena: 



PAPA RELLENA

During one of my previous visits to the Walt Disney World Resort in Florida, I came across a dish served at a Cuban restaurant called Papa Rellena. I had assumed that this dish originated in Cuba. But I eventually learned that it originated elsewhere.

Actually, the Papa Rellena dish originated in Peru. Between 1879 and 1883; the countries of Peru, Chile and Bolivia were engaged in a conflict known as the War of the Pacific. The Peruvian soldiers had to march through extensive lands that were long distances from cities or towns in order to prevent the Chilean forces from discovering their position and where the next attack would come from. Due to these long journeys, the soldiers had to carry previously prepared food that could remain fresh, despite the lack of 20th century preserves. 

The Peruvian troops cooked, chopped and seasoned either beef or some other meat. Then, they made dough from the previously cooked potatoes that grew naturally in the Andes Mountains. They formed a hollow in the potato dough and filled it with the cooked meat and sometimes, hard-boiled eggs. Then they would seal the dough, form it into a torpedo shape and fry it. The "Papa Rellenas" or stuffed potatoes were wrapped in cloth and carried by the soldiers. The Papa Rellenas were sometimes accompanied with Salsa Criolla, or an aji sauce. Other Latin American countries like Cuba and Puerto Rico eventually created their own variation on the dish.

Below is a recipe for "Papa Rellena" from the About.com website:


Papa Rellena

Ingredients

1/2 cup raisins
3 pounds yellow potatoes
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon minced aji pepper, or jalapeno
1 teaspoon cumin
1/2 teaspoon paprika
1 pound ground beef
1 cup beef broth
1 egg
Flour for dusting
Salt and pepper to taste


Preparation

Place the raisins in a small bowl and pour 1 cup boiling water over them. Let them soak for 10 minutes. 

Bring a large pot of salted water to a boil. Peel the potatoes and place them in the pot. Cook the potatoes until they are tender when pierced with a fork. 

While the potatoes are cooking, cook the onions, garlic, and peppers in the vegetable oil until soft and fragrant. 

Add the cumin and paprika and cook 2 minutes more, stirring. Add the ground beef and cook until browned. 

Drain the raisins and add them to the ground beef. Add the beef broth and simmer for 10 to 15 minutes more, until most of the liquid is gone. 

Season mixture with salt and pepper to taste. Remove from heat and let cool. 

When the potatoes are cooked, drain them in a colander. Mash the potatoes thoroughly, or pass them through a potato ricer. Season the mashed potatoes with salt and pepper to taste. Chill the potatoes for several hours, or overnight. 

Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed. 

Shape the papas rellenas: with floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center. Fill the well with 1-2 tablespoons of the beef mixture. Mold the potatoes around the beef, adding more potatoes if necessary, and shape the whole thing into an oblong potato shape, with slightly pointy ends, about the size of a medium potato. 

Repeat with the rest of the mashed potatoes. Coat each stuffed "potato" with flour. 

In a deep skillet or deep fat fryer, heat 2 inches of oil to 360 degrees. Fry the potatoes in batches until they are golden brown. Drain them on a plate lined with paper towels. 

Keep the potatoes warm in a 200 degree oven until ready to serve.

Gumbo

GUMBO

Gumbo is a dish that is not only popular throughout Deep South states like Louisiana, Mississippi, Alabama and South Carolina; but is available to many Americans at restaurants that featured Gulf State cuisine throughout the country. For me, my first real introduction to gumbo was at a food stand inside Los Angeles' Farmers Market called "The Gumbo Pot". It is probably one of my favorite dishes ever . . . if prepared properly. 

It is believed that gumbo was first introduced in southern Louisiana sometime during the 18th century. No one knows exactly where in Louisiana or when it first appeared in the Americas. It is basically a stew that consisted of stock, meat or shellfish, a thickener, and seasoning vegetables that usually included celery, bell peppers and onions (known as the "holy trinity"). Gumbo is often categorized by the type of thickener used. Cooks usually used the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux. The name of the dish either came from the Bantu word for okra - "ki ngombo" or the Choctaw word for filé - "kombo".

Gumbo combines the ingredients and culinary practices of several cultures like West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. Some believed that gumbo is a reinterpretation of traditional West African cooking. West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings. In Louisiana, the dish was modified to include ingredients introduced by other cultural groups. Surviving records indicate that by 1764, African slaves in New Orleans mixed cooked okra with rice to make a meal. Some believe that gumbo may have been derived from traditional French soups, particularly the fish stew bouillabaisse. When the Acadians moved to Louisiana in the mid-18th century, they were unable to find many of their traditional ingredients for the soups they usually made for the winter months, so they substituted fish, turnips and cabbage with shellfish and ingredients from other cultures. Culinary experts like Celestine Eustis insisted that gumbo was an early dish for native tribes. It was first described in 1802 and was later listed in various cookbooks in the second half of the 19th century. Gumbo gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. It is now the official state dish of Louisiana.

There are many types of variations on gumbo. Among them are:

*Gumbo Ya-Ya
*Seafood Gumbo
*Chicken and Sausage Gumbo

Considering there are so many different types of gumbo dishes out there, I tried to find a recipe of the most basic kind prepared in Louisiana. Below is a recipe found on the Smithsonian Institute magazine website, from an article written by Southern Louisiana native, Lolis Eric Elie. The recipe came from his mother:

Creole Gumbo

Ingredients

• 5 quarts water
• 1 dozen fresh crabs, raw, boiled or steamed 
• 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make seafood stock) 
• 2 pounds smoked sausage, cut into 1 inch rounds (1 pound each of two different sausages is optimal)
• 3/4 pound Creole hot sausage (if available), cut into 1 inch rounds 
• 2 pounds okra cut into rounds
• 1/2 cup plus 2 tablespoons vegetable oil 
• 1/2 cup all-purpose flour
• 2 large onions, coarsely chopped
• 6 large cloves garlic, chopped
• 1 bunch flat-leaf parsley, chopped
• 5 stalks celery, chopped 
• 1 bunch green onions, tops and bottoms, chopped
• 1 large green bell pepper, chopped
• 1 pound crab meat, picked and cleaned of shells and cartilage 
• 2 tablespoons Creole seasoning, such as Tony Chachere’s Original Creole Seasoning
• 4 bay leaves 
• 4 tablespoons filé powder 
• Salt and pepper to taste 
• 6 cups steamed white rice


Preparation

Clean the crabs, removing the lungs, heart and glands and other parts so that only the pieces of shell containing meat (including the legs, swimmers and claws) remain. Refrigerate the meaty parts of the crabs. Put the portions of the crabs that have been removed into a 6- or 8-quart stockpot. Add the shrimp heads and shells and 5 quarts water to the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Remove from the heat. 

Cook the sausages in a skillet in batches over medium heat, turning occasionally, until the pieces are slightly brown and much of the fat has been rendered. Remove the sausage and set aside on a paper towel-lined plate to drain. Discard the excess fat remaining in the skillet before cooking the next batch of sausage.

Once all the sausage has been cooked, wipe the excess oil from the skillet, being careful not to scrub away those bits of sausage that have stuck to the bottom of the skillet. Add the 2 tablespoons vegetable oil. Heat the oil over medium heat and then add the okra. Lower the heat to medium and cook the okra until it is slightly brown and dried, stirring frequently, about 45 minutes. 

While the okra cooks, place the 1/2 cup vegetable oil in a 12-quart stockpot. Heat the oil over medium heat. Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Once all the flour has been added, continue heating and stirring the roux until it becomes a medium brown color, somewhere between the color of caramel and milk chocolate, about 10-15 minutes. Add the onions to the roux, stirring constantly. Once the onions are wilted, add the garlic, parsley, celery, green onions and bell pepper. Strain the seafood stock into the large stockpot. Add the browned sausage and bay leaves and bring everything to a boil over medium-high heat. Then reduce the heat to medium and continue to cook.

Once the okra is cooked, add it to the gumbo pot. Continue cooking the gumbo for 60 minutes. Add the reserved crabs and shrimp and cook for 15 minutes longer. Remove the gumbo from the heat and stir in the Creole seasoning and filé powder. Let the gumbo rest for 15 to 20 minutes. As it cools, oil should form on the top. Skim the oil with a ladle or large spoon and discard. Stir in the picked crab meat. Taste the gumbo and adjust seasoning with more salt and pepper as needed. Serve the gumbo ladled over steamed rice.