3 ms·

I think I have something to offer you: Tomatoes are a sign of a court-boullion, or a 'couvillion'. https://www.deepsouthdish.com/2010/03/cajun-courtbouillon.h

I think I have something to offer you: Tomatoes are a sign of a court-boullion, or a 'couvillion'. https://www.deepsouthdish.com/2010/03/cajun-courtbouillon.html https://www.deepsouthdish.com/2010/03/cajun-courtbouillon.ht... Gumbo - as I was raised - doesn't include seafood. It's chicken and sausage. I do acknowledge 'seafood gumbo', and enjoy it heartily but when we teach it we teach the non-seafood gumbo first. I was told seafood in gumbo was a Northern influence, because we have other dishes like shrimp etoufee and jambalaya where seafood is well represented. I would say gumbo made with a roux is most common nowadays. I didn't know the file-based gumbo was probably how it originated based on seasonal availability. Sassafras grass, wow. :) I didn't know.

MisterBastahrd 3y ago
Oh, I know they're in a coubillion. But... that also is a creole dish. I also can't stand the dish because I don't like tomato with fish unless we're talking fried catfish with ketchup. In the beginning, there was ogombo from Africa, an okra stew made with tomatoes... and kombo, which was a native American dish made with sassafras. I've made gumbos with all three, but I tend to leave the okra gumbo to the true professionals who have done it long enough that it's no longer slimy... which is the exact opposite of what you want from the unadulterated African version of the dish.
- selimthegrim 3y ago
  It’s not slimy if you use fresh tomatoes