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And a profile of an elusive Leimert Park taco window that draws hours-long lines. Southern California’s love affair with the taco is hardly a secret. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months.
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It’s worth noting that Gumbo takes a good amount of time to prep, starting with the delicate process of making a perfect roux, which proves to be too time consuming for most. Fortunately, various local restaurants offer bowls of gumbo that are a worthy substitute for mama’s cooking or making it at home. No matter how much I “refine” my palate, it’s the nostalgic dishes I grew up with that remain the most satisfying, including my mother’s tacos. When her tacos are out of reach, I sate that craving with tacos from places like Sky’s Gourmet Tacos or Worldwide Tacos. The tacos I grew up eating at home resemble the tacos dorados that San Bernardino’s family-owned Mitla Cafe introduced to the region in 1937.
Hibachi Chicken
Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Gumbo falls somewhere between a thick stew and a hearty soup, and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens. What goes into your own pot of gumbo depends on family traditions and personal taste. When you’re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley.
Okra or filé (FEE-lay) powder:
The word "gumbo" is derived from the African term for okra, "gombo," and first appeared in print in 1805. Filé gumbo, a version thickened with filé powder (ground sassafras leaves) as used by the Choctaw Indigenous people, came along about 20 years later. Today, gumbos are thickened with a roux, made from cooking flour with a fat.
This Uptown spot is a long-time favorite for its Creole cuisine and warm hospitality. Chef Frank Brigtsen trained under the late Chef Paul Prudhomme, who introduced him to the Cajun style of gumbo that he still serves today. As such, this gumbo has no seafood or okra; it features chicken and andouille in a rich, dark roux seasoned with filé powder. Served atop Jazzmen rice, it’s a classic version of an iconic dish.
Shrimp and Andouille Sausage Gumbo
In fact, as Times columnist Gustavo Arellano wrote in his book “Taco USA,” Mitla Cafe was the place that inspired Taco Bell founder Glen Bell to start the now-global chain. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Add chicken broth veggies, parsley, and roux to the pot and stir well. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Our Po’Boys are prepared on soft French bread, filled with the seafood or meat of you choice. 8” of love, served with our house-made remoulade or BBQ sauce, fixings (lettuce and pickles) and a side of potato salad, cole slaw or French fries.
Her classic gumbo recipe—a menu staple—includes crab, shrimp, chicken, two kinds of sausage, ham and veal. Her Gumbo Z’herbes, made with nine different greens, is a once-a-year specialty served only on Holy Thursday (the Thursday before Easter). This traditional Creole recipe without the shellfish is ideal for the whole family or perfect for a cozy dinner with friends. Combining chicken breasts and thighs with smoked sausage, the stew is rich in flavor and texture, including red and green peppers, garlic, and diced tomatoes.
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Truly classic, this gumbo includes a roux, okra, and the "holy trinity" of vegetables—onion, celery, and bell pepper. The protein in this recipe is chicken, but feel free to add some andouille sausage and/or shrimp. This gumbo is perfect when you're in the mood for a hearty soup and is best served over a mound of white rice.
Alongside favorites like red beans and rice, fried fish and chargrilled oysters, you’ll find an excellent filé gumbo. A bowl with rice is all you’ll need, though you’ll likely find yourself wanting to try more. This recipe calls for making your own Cajun spice blend, combining a variety of seasonings including sweet paprika, oregano, chili powder, and cayenne pepper.
Thaw overnight in the refrigerator and reheat on the stove or in the microwave. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
This classic gumbo recipe includes the quintessential "holy trinity" of onion, celery, and bell pepper, and okra adds texture as well as a traditional flavor. The andouille sausage brings some heat to the dish and the shrimp add a rich seafood taste. The roux should be cooked until medium or dark brown, and then is combined with chicken broth, tomatoes, vegetables, sausage, shrimp, and Cajun seasoning.
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