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MOUTH-WATERING STEAK BASTED IN OUR SECRET PELI-PELI MARINADE. SERVED WITH SWEET POTATO FRIES. (COOKED MEDIUM-RARE OR RARE ONLY)
Having originated in New Orleans, Louisiana, created by the French, but enhanced by additions from other cultures, gumbo is the result of the melting of cultures in Louisianan history. For example, the dish itself is based on the French soup bouillabaisse, along with the "Holy Trinity," which is of Spanish origin—the ingredients are similar to a sofrito—and the use of filé powder (ground sassafras leaves) which is Native American. But the dish got its name from the French interpretation of the West African name of okra. Currently[update] the dish is very common in Louisiana, Southeast Texas, Mississippi,southern Arkansas and Alabama, and the Lowcountry around Charleston, South Carolina, near Brunswick, Georgia and by native Louisianians wherever they live. It is eaten all through the year, but more often in winter. A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish and crab and shrimp from the Gulf of Mexico are frequently used. Tasso and andouille provide a smoky flavor to the dish.
Submitted by Dan G, visited Peli-Peli on 03/01/2010
Visited Peli-Peli on 02/10/2010