The Great Gumbo Debate: Mushrooms, Yes Or No?

Gumbo is a popular dish in Louisiana, and while there is no one-size-fits-all recipe, the inclusion of mushrooms in gumbo is a topic of debate. Some people believe that mushrooms can be added to gumbo, while others argue that it is not traditional and may affect the authenticity of the dish. There are various types of gumbo, such as Creole and Cajun, and the ingredients used can vary based on regional and personal preferences.

Mushroom gumbo recipes

Gumbo is a type of soup that can be made with or without meat. There are different types of gumbo, including Cajun and Creole. Creole gumbo sometimes includes tomatoes, while Cajun gumbo does not. Here are some mushroom gumbo recipes to try:

Mushroom and Tempeh Gumbo

This vegan recipe is a Cajun-style gumbo thickened with okra and a dry roux made with browned flour, which adds a smoky depth to the broth. It also includes onion, peppers, celery, and garlic. To make this gumbo, start by toasting the flour in a pan until it turns the color of a paper bag and starts to smell nutty. Be careful not to burn it. Remove from heat and set aside. Add onion to the pot and cook until it softens, then add celery and bell pepper and cook for another 2 minutes. Add mushrooms, garlic, and water, and cook until the mushrooms begin to soften. Add the flour mixture, broth, okra, and seasoning blend to the pot. Bring to a simmer, reduce heat, cover, and cook for 25 minutes. While the gumbo is cooking, brown the tempeh in a separate pan and add it to the gumbo once it's done.

Duck and Wild Mushroom Gumbo

This recipe combines duck and wild mushrooms for a rich and earthy flavour. To make this gumbo, start by preheating your oven to 450°F. Cut up a whole duck into legs, thighs, and breast pieces. Season the duck pieces and roast them in the oven until golden brown. Place the roasted duck pieces into a large stockpot with water, onions, celery, garlic, bay leaves, thyme, and peppercorns. Bring to a boil, then reduce the heat and simmer until you have a rich stock (2-3 hours). Strain the stock and set it aside. Make a roux by heating oil in a large pot and whisking in flour. Cook until the roux turns a dark copper penny colour. Add mushrooms, onions, celery, peppers, and garlic to the pot and cook until soft. Add beer, stock, thyme, bay leaves, cayenne pepper, and salt. Bring to a boil, then reduce heat and add the seared duck pieces. Simmer for 1 hour and 30 minutes. Remove the duck pieces, discard the skin and bones, and return the meat to the gumbo. Serve over rice and garnish with green onions and parsley.

Mushroom Gumbo

This is a vegetarian gumbo that can be served with brown rice. It includes mushrooms, stock, beans, and tomatoes. To make this gumbo, combine the mushrooms, stock, beans, and tomatoes in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes until thickened. Serve over brown rice.

Cajun vs. Creole gumbo

Creole and Cajun are two distinct cultures in Louisiana with unique culinary traditions. Gumbo, a type of stew, is a dish that is emblematic of the state and can be made in either the Creole or Cajun style.

Creole gumbo is usually made with okra, tomato, and often a combination of meat and seafood. It tends to be more soup-like, with a lighter, medium-brown roux. Creole cuisine is more refined, using a higher number of ingredients, including generous amounts of butter and cream. It draws from a broader range of influences, including French, Italian, African, Portuguese, German, and Spanish. Shrimp remoulade and oyster po’ boys are examples of classic Creole dishes.

On the other hand, Cajun gumbo contains meat or seafood, but no okra, and is made with a darker roux. It has a thicker consistency, more like a gravy than a soup. Cajun cooking is simpler, with fewer ingredients but heavy on seasoning (though not necessarily spicy). Cayenne pepper, paprika, thyme, filé powder, parsley, and green onions are common seasonings used in Cajun cuisine. It is often referred to as "country food," and is a celebration of life, with dishes that are a flavorful explosion of diverse ingredients.

Gumbo ingredients to avoid

Gumbo is a melting-pot dish that combines the cuisines and ingredients of several cultures, including West African, French, German, and Choctaw. It is a hearty stew that is thickened with a roux and made with a variety of meats, vegetables, and spices. While there are many common ingredients used in gumbo, there are also some that you should avoid. Here are some ingredients that you should typically leave out of your gumbo:

Tomatoes

While fire-roasted tomatoes are a common ingredient in Creole-style gumbo, they are not traditional in every recipe, particularly in Cajun gumbo. Cajun gumbos are made with a darker roux and never contain tomatoes. If you are making a Cajun gumbo, it is best to leave the tomatoes out.

Pre-made Cajun seasoning

While Cajun seasoning is an important flavour in gumbo, it is best to make your own blend rather than using a pre-made variety. This is because pre-made Cajun seasoning often contains salt, which can make your gumbo too salty. By making your own blend, you can control the amount of salt that is added.

High-sodium broth

Similarly, it is best to avoid using a high-sodium broth or stock as a base for your gumbo. A low-sodium chicken broth is preferable, as it will prevent your stew from becoming overly salty.

Overly processed ingredients

Gumbo is a dish that celebrates fresh produce and real ingredients. While some processed ingredients may be necessary, such as flour and oil for the roux, it is best to avoid overly processed items. For example, instead of using pre-made, frozen okra, try to find fresh okra to add to your gumbo.

Meat substitutes

Gumbo is traditionally made with meat, such as chicken, sausage, or seafood. While it is possible to make vegetarian or vegan gumbo, it is best to avoid meat substitutes such as soy products. Instead, focus on using fresh, whole foods like mushrooms, eggplant, or beans to add substance to your stew.

Gumbo's history

Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. The dish is considered an art form in Louisiana, with as many recipes as there are cooks.

The name "gumbo" likely comes from the word for okra in the West African Bambara language, "gombo", or the system of Bantu languages spoken by many enslaved people from Central Africa. Okra was brought to the southern United States by West African slaves, and it is believed that the dish was named after one of its two main ingredients, okra or filé (dried and ground sassafras leaves). The word "gumbo" has multiple origins, with linguists noting that the vegetable okra was known as "ki ngombo", "quingombo", "ochinggômbo", and "chinggômbô" in various Central and West African languages.

Gumbo was first described in 1802 and was served at a gubernatorial reception in New Orleans in 1803. In 1804, it was served at a Cajun gathering on the Acadian Coast. The first cookbook to mention gumbo was La Cuisine Creole, published in 1885, which included recipes for several gumbos made from a variety of ingredients, including chicken, ham, bacon, oysters, crab, shrimp, and beef. The Creole Cookery Book, also published in 1885, called gumbo-making an "occult science". Gumbo was also listed in various cookbooks in the latter half of the 19th century.

Gumbo combines ingredients and culinary practices of several cultures, including West African, French, German, Spanish, and Native American Choctaw. It may have been partially based on the French dish bouillabaisse, West African okra stew, or Choctaw stew. Gumbo was traditionally served with Carolina Gold rice, and German French bread.

Vegan gumbo

Gumbo is a hearty and savoury stew that is famous in the US state of Louisiana and is the official state cuisine. It is traditionally made with a roux (flour toasted with a fat, usually oil) and a trinity of vegetables—celery, bell peppers, and onions.

There are many ways to make a vegan gumbo, and it can be a great way to satisfy vegetarians and non-vegetarians alike. One popular recipe includes okra, beans, and mushrooms. Okra is a traditional ingredient in gumbo and is used to thicken the dish. It can be sautéed to remove the slime that some people find off-putting.

To make a vegan gumbo, you can start by making a roux with flour and oil, cooking it until it reaches a dark copper penny colour. You can then add the trinity of vegetables, along with other vegetables like okra, mushrooms, and garlic. For protein, you can use plant-based or mushroom offerings, such as trumpet mushroom scallops or portabella mushrooms.

To build flavour, you can add a variety of herbs and spices, such as thyme, bay leaves, cayenne pepper, Cajun seasoning, paprika, or nutmeg. You can also add a secret umami ingredient like dark miso paste, which adds a savoury note without tasting like miso soup.

Finally, gumbo is often served with brown rice and garnished with fresh parsley. It can be a comforting and spicy dish that warms you from the inside out!

Frequently asked questions