# A Culinary Journey—Louisiana Gumbo

------------------------------------

A journey through Louisiana cuisine, discovering its traditional recipes. Louisiana gumbo, the dish of the African American struggle — *A Taste of Home: Émilie, a Louisianan in Paris.*

## Louisiana Gumbo, a Dish of the African American Struggle

It was at the restaurant of Leah Chase, the “Queen of Creole Cuisine,” that Alexis Sarini delved into the history of Louisiana cooking. He followed the recipe for gumbo prepared by her grandson, Chef Edgar “Dook” Chase. Served to African American activists, it is a piece of New Orleans history. Pierre Raffard, a food geographer, invites us to discover the history of “soul food,” the vegetable that gave the dish its name, and the African American carnival traditions of New Orleans.

## A Taste of Home: Émilie, a Louisianan in Paris

We head to Paris, where Émilie, who was born in Louisiana, has settled in order to reconnect with her French roots. She introduces her friends to gumbo. She tells us about the connection she has to these two countries, the role Cajun dishes play in her daily life, and the Louisiana way of life—all through song.

## The Gumbo Recipe

Gumbo, a spicy meat stew, is a specialty of New Orleans.

### Ingredients for one chicken

- 1 chicken, cut into pieces
- 2 Montbéliard or Morteau sausages
- 1 teaspoon black pepper
- 1¼ tablespoons white pepper
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1½ tablespoons cayenne pepper
- 1½ tablespoons paprika
- 190 g flour
- 190 ml oil
- 2 garlic cloves
- 1 onion
- 1 celery stalk
- 1 green bell pepper
- 2 litres chicken stock
- 1 bay leaf
- Salt

### Preparation

1. Mix the spices with the flour.

2. Brown the chicken pieces in the oil for about two minutes on each side. Remove them from the pan and drain them on paper towels.

3. Do not wash the pan. Fry the sausages, cut into pieces, in the same pan for five minutes. Then set them aside.

4. Heat the oil over high heat until it is almost smoking, then add the seasoned flour. Whisk rapidly and continuously until the mixture turns golden brown. This is the roux.

5. Add the chopped onion, celery and green bell pepper to the roux, and mix well. Remove from the heat.

6. Meanwhile, bring the stock to a boil.

7. Gradually add the stock to the roux, whisking rapidly and continuously.

8. Add the sausages, chicken pieces, bay leaf and fresh garlic.

9. Cook over low heat for about 40 minutes, stirring occasionally.