“Sooner or later Southerners all come home, not to die, but to eat gumbo.” —Eugene Walter, bard of Mobile, Alabama Just as the culinary debate with regard to the making of gumbo continues — seafood vs. meat vs. poultry, lighter or darker roux, tomato vs. no tomato — another debate has surfaced should gumbo be served with rice or potato salad, or possibly both? 
Chef Johnny Blancher of Ye Olde College Inn serves his award-winning turkey and andouille sausage gumbo with rice. Potato salad either as a side or a base is not even in consideration. The restaurant and neighboring legendary bowling alley/music space, Rock ‘N’ Bowl, owned by the Blancher family, serves his mother’s recipe.
- Deborah Couvillon Blancher hails from Vermilion Parish in the heart of Louisiana’s Cajun Country, where it is said the tradition of serving potato salad with gumbo was born.
- It was always and only rice for my family, but then again, we were rice farmers,” says Deborah.
- In fact, we had some form of a rice dish with every meal — boiled rice, dirty rice, jambalaya, rice and gravy.
Maybe if we grew potatoes it would have been different. But then as an adult, I heard one of my aunts say she served her gumbo with dirty rice. And that is the beauty of gumbo in general. Everyone has a preference and can serve it how they like it, and that is just great.” If you’re dining at Prejean’s restaurant in Lafayette and you order gumbo, the wait staff will likely ask, “Would you like potato salad with that?” There, it is common for diners to not only ask for a side of potato salad, but to stir the salad directly into the gumbo.
Does potato salad belong in gumbo?
‘Potato salad is a perfectly acceptable side dish when eating gumbo, but it doesn’t belong IN the gumbo. That’s reserved for white rice only,’ says Riley Landry, 26, of Baton Rouge.
What country did potato salad originate in?
History and varieties – Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, the United States, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
- American-style potato salad is served cold or at room temperature,
- Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream ), herbs, and raw vegetables (such as onion and celery ).
- German-style potato salad is served warm or at room temperature and is made with a vinaigrette, (rather than a creamy mayonnaise-based dressing), and typically includes bacon,
Asian-style potato salad is similar to American-style potato salad, but has a sweeter and eggier flavor.
When did potato salad originate?
Rethinking Potato Salad This cookout season, forgo the dubious mayo-drenched variety. Punch up your potato salad with colorful spuds and international flavors. When I was growing up in New England, we went to nearly a dozen cookouts every summer. Each one was the same: grilled hot dogs and hamburgers, corn on the cob, watermelon and potato salad.
Standing in line to fill up my plate, I’d always be one step behind my mom. I’d smother my hot dog in yellow mustard and pickle relish, grab a buttery ear of sweet corn and gently balance my paper plate with a juicy slab of chilled watermelon. At the end of the line, I would pause before the giant bowl of creamy potato salad.
But before I could reach out to grab the spoon, my mother would turn around and give me the look that said, “Don’t even think about it.” It didn’t matter how good that bowl of rich, mayo-drenched potato salad looked, potato salad was the forbidden food of the cookout.
- Use waxy rather than floury potatoes, such as Yukon gold, red bliss and fingerlings.
- They have a creamy texture yet keep their shape well when cooked.
- Although russet potatoes are exceptionally tender, they don’t hold their shape well when boiled and tend to get mushy.
- Cut potatoes into equal-sized pieces so they will cook evenly.
• Don’t overcook potatoes. Take them off the heat while they’re still slightly firm. Drain and let cool before assembling the salad. • With or without skins? It’s a personal preference. If you leave the skins on, be sure to scrub them well before cooking.
- Peeled potatoes work especially well for absorbing sauces such as pesto.
- Season the potatoes while still warm to absorb the flavors more fully.
- Warm potato salads taste best the day they are made; however, cold potato salads often taste better the next day.
- If you’re making potato salad ahead of time, hold off on adding raw onions or fresh herbs until just before serving.
You’ll avoid unpleasant pungency and keep your herbs looking fresh. There was simply no way my mom was going to chance bringing home her brood, sick from food poisoning. How could we know, after all, how long that potato salad had been sitting in the sun? How could we be assured that it was kept cold from the time it was made? It was too risky.
- So we never ate it, and we traveled home safe, every time.
- Potato salad has been around for many cookouts.
- It was first introduced to Europe from the New World by Spanish explorers in the 16th century.
- These early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices.
- The more American version of potato salad is rooted in German cuisine and came here with European settlers.
The earliest written recipes for American potato salad date to the mid-19th century. Cooked potatoes were typically dressed with oil, vinegar and herbs, which culinary historians believe were introduced by German immigrants who had a penchant for sour, sweet and spicy ingredients such as vinegar, sugar and coarse mustard.
Where does gumbo originate from?
Home news west africa southwest louisiana origin gumbo phebe hayes
By Phebe A. Hayes Founder & President The Iberia African American Historical Society October 19, 2020 Welcome to the World Championship Gumbo Cook-off! Did you know that gumbo is not original to Louisiana? Most food historians agree that this popular South Louisiana dish has its origins in West Africa.
- Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”.
- West Africans used okra as a thickener in their version of the dish.
- The original West African gumbo has been described as stew-like, thickened with okra, and containing fish and shellfish.
- When West Africans were brought to the Americas during the transatlantic slavery period, they carried with them pods from the okra plant which was not native to the Americas.
They planted the okra seeds in the soil of this new world and introduced their traditional African dish to the Americas. In this way, the enslaved Africans preserved their West African culinary tradition for preparing gumbo by transplanting its key ingredient, okra.
South Louisiana gumbo has been described as an intersection of three cultures: West African, Native American, and European. Each culture contributes to what South Louisianians recognize as its signature dish. As previously discussed, okra is used as a thickener of the West African version. The Native American contribution to the evolution of the dish is the use of file’ powder.
Many Louisiana cooks use file´ to flavor or thicken their gumbos. File´ is made of dried sassafrass leaves ground to a fine powder. Initially, cooks used file´ as an alternative to okra as a thickening agent. Today file´ is more commonly used to flavor the dish at the table (like a condiment).
The European contribution to the evolution of gumbo is the use of roux as a thickener instead of file´or okra. Roux originated in France and is prepared by browning flour in a hot skillet in fat to a desired color (light to dark). As a thickener, Roux is undeniably the most popular method used today to prepare Louisiana gumbo.
Gumbo is a “.prime example of how West African foodways took root in the Southern colonies and over time gave birth to some of the regions’ most iconic dishes.”¹ ¹ “The Real Story of Gumbo, Okra, and Filé”, Seriouseats.com
What is a good salad to serve with gumbo?
9. Fresh Salad. A simple green salad provides a refreshing contrast to gumbo soup. You can dress it up with anything you like: tomatoes, bacon, shredded cheese, celery, avocado, and your choice of dressing.
What sides do you eat with gumbo?
The best dishes to serve with gumbo are cilantro-lime black bean rice, potato salad, french bread rolls, or healthy slaw. Try pickled jalapenos, green bean salad, quinoa salad, and roasted veggies for a healthier option. You can also try cornbread, hushpuppies, fried okras, or potato wedges.
Why is it called Amish potato salad?
Did you know Amish Potato salad might not actually be ‘Amish’? While this recipe is likely based on traditional Amish recipes for potato salad, this type of potato salad was actually popularized by Walmart! Many of the recipes you find online for Amish versions of potato salad are a copycat of this store-bought dish.
Who passed the potato salad?
| Who Made the Potatoe Salad? | |
|---|---|
| Directed by | Damon ‘Coke’ Daniels |
| Written by | Damon ‘Coke’ Daniels |
| Starring | Jaleel White Jennia Fredrique Eddie Griffin Clifton Powell |
| Release date | November 7, 2006 |
Who invented mayonnaise?
Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs.
Who invented coleslaw?
Give the author some cabbage and she’ll whip up coleslaw that’s a standout at any summer meal. Deb Perelman for NPR hide caption toggle caption Deb Perelman for NPR 
Give the author some cabbage and she’ll whip up coleslaw that’s a standout at any summer meal. Deb Perelman for NPR Deb Perelman writes about food, technology and the daily grind in New York City. Her cooking blog, Smitten Kitchen, was the recipient of a 2006 Food Blog Award in the Humor category.
- Coleslaw has lost its way.
- Relegated to a side dish, it is an afterthought and frequently forgotten until the very last moment of picnic, barbecue or beach blanket prep.
- At that point, a bucket of something white and listless is grabbed from a grocery store shelf, and set out aside a spread of carefully prepared food where it is largely ignored.
But it wasn’t always this mundane. Its origins can be traced back as far as the ancient Romans, who served a dish of cabbage, vinegar, eggs and spices. The Dutch who founded New York state grew cabbage around the Hudson River that they used in a shredded cabbage salad they called koosla ( kool means cabbage and sla is salad).
- Both the vinegar- and mayonnaise-based varieties of coleslaw appear to have a long history in this country.
- A recipe in The Sensible Cook: Dutch Foodways in the Old and New World, made by the author’s Dutch landlady in 1770, mixes thin strips of cabbage with melted butter, vinegar and oil.
- Since mayonnaise was a mid-18th-century invention, coleslaw as we most commonly know it is only about 250 years old.
By my own tastings — and hoo boy, have I tested a lot of coleslaw this summer — there are a lot places where modern-day coleslaw can go awry. Often, it is sopped with such a heavy helping of dressing, the cabbage flecks are left to swim in their sauce rather than be mellowed into a cohesive flavor by it.
This situation is worsened by Slaw Flaw 2, in which the salad ingredients are left too long in their dressing, and become soggy and limp. With rare exceptions (such as the pickled slaw below, where a long lead time is best), coleslaw does not get better with age, rendering almost all store-bought varieties inferior to the crunchy, bright flavors from the home kitchen.
Not only did we stop making coleslaw at home, we stopped innovating when we did. Today, you are equally likely to be invited to a Korean, Southwestern or New American-style backyard barbecue. Even the potato salad at these parties will be updated with olives, radishes or curry powder.
What are the two types of gumbo?
National Gumbo Day – October 12 th – Saturday, October 12 th is National Gumbo Day! Originating in the 18 th century in southern Louisiana, Gumbo is a heavily seasoned a stew consisting of flavored stock, a protein, vegetables and a thickener. Protein options include chicken, andouille sausage and seafood like shrimp or crawfish.
- The vegetables used in making gumbo is called the “holy trinity” and is comprised of celery, onion and bell peppers.
- Another staple ingredient in gumbo is okra, which is used in conjunction with a roux (flour and fat) base as a thickener.
- There are two main varieties of gumbo, Creole and Cajun and both are typically served over rice.
Gumbo is the state dish of Louisiana, and while originally only popular in the Gulf Coast region, it began gaining a wider popularity across the country in the 1980’s.
What is the Trinity in Louisiana cooking?
The ‘holy trinity’ in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
Do Cajuns put tomatoes in gumbo?
Cajun vs. Creole Gumbo: What’s the difference? – While both are delicious options, a common debate in Louisiana pits Creole gumbo vs. Cajun gumbo. For those new to gumbo, it’s a type of stew that originated in West Africa and became popular here in the U.S. 
Here are recipes for both Cajun and Creole Gumbo that you can try at home.
What is the origin of potatoes?
What nutrients are present in potatoes? – potato, ( Solanum tuberosum ), annual plant in the nightshade family ( Solanaceae ), grown for its starchy edible tubers, The potato is native to the Peruvian-Bolivian Andes and is one of the world’s main food crops.
Where did egg salad originate?
History – One of the earliest known printed recipes for egg salad sandwiches was published in the 1896 edition of The Boston Cooking-School Cook Book written by Fannie Farmer,
Who invented salad?
Sorry, we’re done with the puns. Although you do have to admit, that one was pretty epic. This month, your favorite, healthy, Instagrammable meal is being celebrated with the attention it so deliciously deserves. If you didn’t know already, May is National Salad Month and we are going all out by discovering its hidden history as well as some strange fun facts.
- A trip through time Back in the early salad eating days (circa 1st century CE), ancient Greeks and Romans gathered and layered raw vegetables, drizzling vinegar, oil, and herbs over top to create the world’s first salad.
- During this healthy, raw food diet craze, Hippocrates sparked a huge debate when he declared that eating raw vegetables in a salad before supper helps clear the intestines of obstructions.
Critics backlashed and said that the vinegar of dressing affected the flavor of wine, so salads should be eaten after the main course. Today, most salads are happily consumed before the main course, mainly just because we’re hungry. Flash forward to the Middle Ages – Artistic transformations and revivals were made during this Renaissance period, including green leafy experimentation.
The dinner salads that were created during this time are extremely similar to the ones we still eat and enjoy today. What is in a name? The 18th century version of the chef’s salad was referred to as “salmagundi”. At the time, this salad consisted of chopped meat, anchovies, eggs, onions, and oil. When making new salmagundi recipes, it was the tradition to use whatever was on hand at the moment, so each salad was truly a personalized dish.
This salad was uniquely altered by a chef at the Ritz Carleton in New York City during the 1940s when he added smoked ox tongue and watercress to the salad. No thank you. Both the name salmagundi and salad derive from “sal” meaning salt in Latin, which was a common ingredient in dressings.
Back in those days, ancient Greeks and Romans used vinegar, oil, and herbs, which is why the Romans referred to salads as “herba salata”, which translates directly to ‘salted herb’. Modern day greens Today, salads are available in almost every restaurant, cafe, and even gas station around the country.
But what did the United States do to create their own salad tradition? As Todd Frye from the nostalgic Pop-Cult website eloquently puts it, “As an American food, salads were relatively unimportant until the back to nature movement of the nineteen sixties.
- This was a meat and potatoes nation well through the T-bone-on-the- grill fifties.” The biggest innovation to the centuries-old salad dish was lime Jell-O.
- Yes, you heard that correctly.
- To put it simply, this gelatinous salad really broke the mold (sorry, last pun) from a typical, bland salad.
- Not only is it vibrant green, it is also sometimes made with shredded carrots and cabbage, or cottage cheese and pineapple chunks.
Fun facts
Who invented chicken salad?
Chicken Salad was invented in 1863 by Liam Gray, at his meat market in Rhode Island.