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La Cuisine Gumbo
Paperback
Cookbooks GeneralMeat & Seafood
Publisher Price: $46.98
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ISBN10: 1836873654
ISBN13: 9781836873655
Publisher: Ange Roux
Published: Jan 7 2025
Pages: 338
Weight: 1.00
Height: 0.70 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9781836873655
Publisher: Ange Roux
Published: Jan 7 2025
Pages: 338
Weight: 1.00
Height: 0.70 Width: 6.00 Depth: 9.00
Language: French
Le gombo est l'essence même de la cuisine créole et cajun, le plat obligatoire de chaque menu de restaurant et le coeur de la cuisine maison. Il présente les meilleurs crustacés indigènes ainsi que des saucisses, de la volaille, du gibier sauvage et des épices locales. Il est né en Louisiane au XVIIIe siècle et tire son nom du mot bantou pour okra (gombo) ou du mot Choctaw pour filé (kombo).
Le gombo et le filé, qui sont des feuilles de sassafras moulues utilisées par les Amérindiens, servent d'épaississants pour le gombo, avec le roux, une base de farine dorée dans l'huile. L'épaississant le plus courant est le roux, qui est similaire à la sauce. La mesure dans laquelle il est bruni détermine la couleur du gombo. Les cuisiniers locaux lui donnent souvent une couleur brun foncé qui donne au produit fini une saveur profonde et robuste. Traditionnellement, oignons, céleri, et le poivron (connu comme la trinité de la cuisine locale) plus l'ail sont grésillés dans le roux, et le bouillon est ajouté pour faire un gombo. Des ingrédients allant des crustacés à la volaille en passant par le gibier sauvage créent le type et le goût du gombo. Des assaisonnements tels que le poivre de Cayenne, le thym et le laurier modifient la saveur du plat pour plaire au cuisinier, et le gombo est servi dans des bols sur du riz. Les styles de gombo les plus distinctifs sont le créole (Nouvelle-Orléans) et le cajun (sud-ouest de la Louisiane). Le créole utilise des tomates, contrairement au cajun. Par conséquent, l'un est brun et l'autre est d'un brun rougeâtre. Le gombo créole a tendance à avoir une base plus fine, tandis qu'un gombo cajun est plus consistant, plus foncé et parfois plus épais, et est plus apte à utiliser du gibier comme les canards sauvages. Dans le sud de la Louisiane, les gombos sont servis sur toutes les tables, riches ou pauvres, et dans la plupart des restaurants, haut de gamme ou non.
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