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Division of Nutrition AssistanceGumbo of Good Nutrition A big iron pot is overflowing with pictures of foods that may be ingredients in gumbo. The border is a garland of red peppers. Suggested Materials
Learning Activities 1. What is gumbo? Gumbo is a well-seasoned, thick soup made from a combination of roux, water, and any kind of fowl, sausage, and shellfish. Vegetables are included in the gumbo for seasoning, flavor, and nutrition. Gumbo often is served on a bed of rice. The word “gumbo” comes from the word for the vegetable okra in several dialects from Africa. The recipe for gumbo varies greatly throughout Louisiana. Years ago, some people in Louisiana made gumbo only in the summer months when okra and other vegetables – such as tomatoes, onions, and peppers – were plentiful. Other people think of gumbo as a cold-weather food that is made with a roux and fewer vegetables. Many families have a tradition of serving gumbo for supper on Christmas Eve. The foods from the Meat Group used in gumbo include duck, goose, chicken, turkey, oysters, quail, shrimp, crabs, crawfish, smoked sausage, and andouille (special pork sausage that has been smoked and well-seasoned). Gumbo is made both with and without filé. Filé is a powder made from dried and powdered sassafras leaves. Choctaw Indians taught the early settlers how to make and use filé. Filé is used to thicken and flavor the gumbo. Some cooks use filé instead of okra. Some cooks use both. Gumbos usually start with a roux for thickening. Roux is oil and flour cooked together until the mixture is browned like gravy. Many of today’s cooks make roux in a conventional oven or microwave with no oil to make the gumbo healthier. The old-time way was to mix the flour and fat in a black iron skillet and stir, stir, and stir over low to medium heat until it was browned. The degree of browness is a matter of taste. This slow, one-pot cooking technique, used by African slaves to bring out the flavor of many spices, has made many Louisiana dishes unique. Identify the various ingredients in gumbo and note in which food groups they belong. 2. What is in gumbo? Ask students to name some ingredients of gumbo. Have students bring in family recipes of gumbo or any favorite family recipe. Compare the ingredients. How are the ingredients similar and different? Did parents have trouble giving the students recipes? Some recipes are handed down for generations and the exact ingredients and amounts vary greatly. 3. Learn about cafeteria gumbo. Feature gumbo on the cafeteria line. Arrange a cafeteria tour with the school food service manager to see the equipment used to make gumbo. |
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