What is the difference between gumbo and soup




















Gumbo is a dish that boasts a tasty broth that is thickened by either a dark roux, okra, or ground sassafras leaves. This dish features a mixture of vegetables, such as celery, onions, paprika, black peppercorns, garlic and spices and bell peppers. The protein in this dish could be meat or shellfish. One of the most significant aspects of gumbo is the amount of time in which it is cooked. In order to help the stew come together, most cooks simmer gumbo for three hours at the minimum.

Jambalaya originated from the French Quarter of New Orleans. It is a stew that is first made by sauteeing meat and vegetables, which include celery, onions, and peppers. Meat such as chicken or sausage is used for its protein content. Stock and rice are added, which is then simmered for an hour.

Creole jambalaya may include tomatoes, but Cajun does not. Historically it can contain seafood—although more common in Creole varieties—or chicken, duck, squirrel, and rabbit, all of which is more common in Cajun versions of the dish. Modern adaptations are a combination of seafood, fowl, and sausage and might be served over biscuits or mashed potatoes instead of rice.

Get the recipe for Chicken-and-Andouille Gumbo. Besides the holy trinity, the main vegetable in gumbo is okra, but there are versions without it, too. Lard or oil is used in Cajun varieties. And in a nod to those Spanish settlers, creole gumbo has tomatoes. A signature element of gumbo is to cook the roux flour cooked in a fat until it is very dark brown, which gives the dish a dark color, as well as a nutty and intense flavor.

It is added when the gumbo has finished cooking and been removed from the heat. Like gumbo, the origins of jambalaya are unknown. Some surmise that it was created by Spanish settlers in New Orleans who were trying to re-create paella using tomatoes in place of the more expensive and hard-to-find saffron.

The use of andouille might be something inspired by the French. One thing we do know: Jambalaya is a real melting pot. Seriously, it's a one-pot meal. Think of jambalaya as more of a casserole or a distant cousin to paella. Like gumbo, it starts with the holy trinity and has similar proteins such as seafood, fowl, and sausage , but the rice is cooked in the same vessel as the other ingredients. Also like gumbo, there are variations in the dish based on who and where the cooking is going down.

Get the recipe for baked jambalaya. Historically, creole jambalaya, also called "red jambalaya," includes tomatoes, which gives the dish a distinctly red color. Get our Slow Cooker Shrimp Gumbo recipe. Get our Wild Rice Jambalaya recipe.

A rotisserie chicken forms the base of this quick recipe for chicken gumbo that also includes eight ounces of andouille sausage and chopped vegetables. Get our Easy Chicken Gumbo recipe. Break out the hot sauce if you like more spice. Get our Chicken and Andouille Jambalaya recipe. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Newsletter Shop Help Center. Log In Sign Up.



0コメント

  • 1000 / 1000