Cajun gumbo, such as the delicious shrimp gumbo below, blends cooking styles from different parts of the world.
The word "Gumbo" originates from the original African word for okra, which was brought to America by slaves, and is a gumbo staple.
The roux, a thickener made of flour and oil, is French in origin, originating with the French settlers of Louisiana, and the file (pronounced fee-lay) powder, made of dried, ground sassafras root and leaves, is American Indian.
So there you have it - a true American melting pot. In line with its African roots, Creole gumbo is traditionally served over rice or other starch.
Now that you have all the info, wouldn't you like to try a great spicy Creole shrimp gumbo recipe? There are many types of gumbo recipes - sometimes chicken is the prominent protein, sometimes sausage or ham. This one is a spicy fish and seafood recipe, perfect for a delicious camping dinner.
I find gumbo recipes are outstanding when prepared in a Dutch oven, and therefore make great outdoor-cooking recipes. They are ideal for campfire cooking and are great when made at home, too, especially when it's a little chilly outside. A flavorful gumbo can't be hurried - let it develop slowly over your campfire or stove. The result is simply delicious.
This shrimp gumbo's thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth.
Garnish with parsley sprigs, and sprinkle with file powder, if desired.