European Gumbo RecipeOrigin: European Period: Modern |
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This is my own twist on a traditional Louisiana Filé gumbo. This is a traditional stew that incorporates filé powder (dried and ground sassafras leaves) as a flavouring and thickener. It's a method of stew thickening incorporated from the cooking practices of the Arawak indians (the other method is to use okra, brought from Africa by slaves). Sassafras is rare in Europe, but my culinary examinations of wild ingredients revealed that European Linden leaves had many of the properties of Sassafras. Indeed, they had been used in France during the Middle Ages and the Second World war as a flour substitute and a thickener (and this may explain why sassafras leaves were readily assimilated into Louisiana cuisine). Ingredients:
100g butter 
European Gumbo Preparation:Method:Place the butter in a large soup pan and heat to melt. When nicely melted and sizzling add the celery, onion, parsley, bell pepper and garlic. Fry over a low flame for about 20 minutes, or until the onion is soft and golden then add the flour and linden leaf flour. Stir the mixture constantly for about ten minutes to form a roux then add the stock and bay leaves. Bring to a simmer then cook for about 20 minutes before adding the ham, fish and sausage. Continue cooking for a further 30 minutes. Bring to a boil, stirring constantly then add the prawns and thyme. Continue cooking for about 2 minutes then adjust the seasonings and serve on a bed of rice. |
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