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NEWS
By ROB KASPER | March 7, 2007
After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to making a good one. "It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo at Ale Mary's, a Fells Point pub that she operates with her husband, Tom, and her brother-in-law, Bill. "The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo in the kitchen of Slainte Irish Pub and Restaurant on Thames Street. "You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the Wharf Rat's locations downtown and in Fells Point.
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ENTERTAINMENT
By Casi Dow and For The Baltimore Sun | October 10, 2013
Phew! They did it!  They survived week one of "Top Chef," Season 11. Chef Patty was crying over the experience, which didn't win her any points in chef Stephanie's book -- she insisted  she'll only cry when she is kicked off. Hmm, foreshadowing? Let's start a tally now of how many times either chef Patty or Chef Stephanie cries. So far, the score is 1-0. Time to open the bottles of real wine (not cooking wine), pour a glass, kick back and revel in their awesomeness.
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NEWS
By GUS G. SENTEMENTES and GUS G. SENTEMENTES,SUN REPORTER | March 6, 2006
The chefs stood with ladle in hand before steaming pots of gumbo, ready to greet the impending onslaught of hungry visitors. Many had prepared for this event for days, chopping ingredients, shelling shrimp and designing decorations that would give their booths a festive Mardi Gras look. At 1 p.m., the crowds streamed into a hotel banquet hall in Annapolis, marking the beginning of the seventh annual Chefs Signature gumbo competition. "They're all good for different reasons, but what is the truest gumbo?"
HEALTH
By Andrea K. Walker | February 12, 2013
It's Fat Tuesday and many of us are going to indulge in rich gumbos, savory jambalayas and sweet beignets in honor of the occasion. Eating healthy may seem fruitless on a day devoted to high-calorie, rich foods. But there are ways to make healthier versions of our favorite Fat Tuesday dishes. Eatingwell.com offers this healthy sausage gumbo recipe. Ingredients 12 ounces hot Italian turkey sausage links, removed from casings 2 teaspoons canola oil 1 large onion, diced 4 cloves garlic, minced 1 teaspoon Cajun seasoning 2 tablespoons all-purpose flour 4 cups chopped tomatoes 4 cups reduced-sodium chicken broth 2 1/2 cups frozen chopped okra 3/4 cup instant brown rice 1 bunch scallions, trimmed and sliced (optional)
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | July 16, 1998
In Cajun and zydeco music the lyrics are simple, the beat is thumping and the accordion is the hottest instrument in the band.This weekend, the Gumbo Jam -- a Cajun, zydeco, bluegrass and blues festival debuting in Crownsville -- is serving up plenty of the music born on the banks of the bayou and now enormously popular in the Baltimore-Washington area."
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | April 26, 1995
Bring a little Southern flavor to your dinner table with a spicy thick Creole gumbo, a soup that traditionally consists of many combinations of fish or shellfish, poultry, game, meats and game.The recipe here is a streamlined version of the traditional gumbo. It's a tantalizing taste of southern Louisiana without a great deal of effort. The entree soup can be prepared in 10 to 15 minutes.Gumbo traditionally is brimming with sliced okra, which also serves as a thickener. This is a vegetable you may have to learn to love.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | March 7, 1999
This Shrimp and Scallop Gumbo is a variation on the ones I grew up eating during my childhood in the South. For my version, I used more vegetables than in traditional gumbos. Chopped onions and green peppers are staples, but I also added sweet red peppers, carrots and celery for extra flavor and texture. Also, instead of making this classic soup with a single shellfish, I combined shrimp and scallops.Although the recipe is for four portions, it can easily be doubled or tripled and would make a delicious entree for a buffet.
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | July 16, 1998
In Cajun and zydeco music the lyrics are simple, the beat is thumping and the accordion is the hottest instrument in the band.This weekend, the Gumbo Jam -- a Cajun, zydeco, bluegrass and blues festival debuting in Crownsville -- is serving up plenty of the music born on the banks of the bayou and now enormously popular in the Baltimore-Washington area."
NEWS
By Nathan Humphrey and Nathan Humphrey,SPECIAL TO THE SUN | July 23, 1998
You could feast on alligator sausage on a stick while enjoying the best Cajun and zydeco music north of the Louisiana bayou last weekend at the county fairgrounds.Inspired by the Rhythm and Roots Festival held every Labor Day weekend in Escoheag, R.I., Gumbo Jam was the Annapolis area's first taste of a genuine New Orleans-style music and dance festival.The centerpiece of the festival was an enormous stage in front of which lounged festivalgoers on blankets and in lawn chairs. There, I was educated on the difference between Cajun and zydeco music.
NEWS
By Marion Winik and Marion Winik,Special to the Sun | February 18, 2004
I was afraid of Mardi Gras, actually, my first time. I drove down for the festivities with a group of friends from New York in February 1983, and though I was unquestionably a girl who liked a party, Mardi Gras sounded like enough party to be scary. Apparently, I overcame my fears. I ended up towing a U-Haul back down to the Crescent City two months after I reluctantly left, and moving in with a bartender I'd met and fallen in love with and whom I eventually married. Even though he and I relocated from our little slave-quarter apartment on Royal Street and Ursulines Avenue to Austin, Texas, not long afterward, we returned to New Orleans for Mardi Gras for many years.
ENTERTAINMENT
By Kit Waskom Pollard and For The Baltimore Sun | January 30, 2013
Are you ready for some gumbo? At 6:30 p.m. on Sunday, February 3, when the Ravens take on the San Francisco 49ers in Super Bowl XLVII, much of Baltimore will be watching, either from their stadium seats in New Orleans or here at home. Ravens fans not lucky enough to have tickets to the big game still have plenty of reason to celebrate at home in Baltimore, and they can do so in N'awlins style. According to local chefs with Louisiana roots, the Big Easy's cuisine is tailor-made for parties.
TRAVEL
By Brittany Santarpio, The Baltimore Sun | February 25, 2011
The official Mardi Gras isn't until next week, but why not start the celebration a little earlier? Find a mask and string on some beads for a Rehoboth Beach Mardi Gras. Cajun cooking, Bourbon Street beverages, parties and live music make up this year's celebration in Rehoboth Beach. There will be special Mardi Gras parties and signature meals all over town, including restaurants serving up their own recipes for a spicy Gumbo Cook-off. The plan: Gather at restaurants featuring authentic New Orleans cuisine in downtown Rehoboth.
SPORTS
By PETER SCHMUCK | February 27, 2008
If you go to a local seafood restaurant and order "gumbo-limbo," the waiter is going to look at you funny. Gumbo-limbo is a type of fast-growing tree native to these parts and is also the name of a cool ecological park in nearby Boca Raton. The Gumbo Limbo Environmental Complex preserves 20 acres of natural mangrove wetlands and features a wide variety of interesting plant and wildlife. It's also one of the places in Florida where you might see the endangered manatee. Of course, if you want to see a big, docile, slow-moving mammal, you could always come to the press box at Fort Lauderdale Stadium and watch me work.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | February 2, 2008
If my husband and I were to name our favorite cities, New Orleans would be right at the top of our list. Our ties to the Crescent City are deep. Growing up, we visited often because we had grandparents who lived nearby, then we spent our college years at Tulane and Newcomb. We have many fond memories of celebrating Mardi Gras on Bourbon Street, and now, many years later, we still check the calendar to find out when Fat Tuesday falls. I am planning to host a Mardi Gras party next week, and already have the menu chosen.
TRAVEL
By Angela Rozas and Angela Rozas,Chicago Tribune | January 20, 2008
MAMOU, LA. -- The teenage boy is covered in mud, literally from head to toe. After wading through a flooded rice field to catch a wayward chicken, he wipes mud from his eyes. "I almost had him," he says to a friend with a shake of his head, and shrinks back to his horse. Welcome to the home of the Cajun Mardi Gras, where men dance on horseback, chickens are their prey, and frivolity is the rule. Mamou is a small town plopped in the middle of farming fields in the center of Cajun country, three hours northwest of the state's most famous Mardi Gras reveling town, New Orleans.
NEWS
By ROB KASPER | March 7, 2007
After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to making a good one. "It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo at Ale Mary's, a Fells Point pub that she operates with her husband, Tom, and her brother-in-law, Bill. "The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo in the kitchen of Slainte Irish Pub and Restaurant on Thames Street. "You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the Wharf Rat's locations downtown and in Fells Point.
SPORTS
By PETER SCHMUCK | February 27, 2008
If you go to a local seafood restaurant and order "gumbo-limbo," the waiter is going to look at you funny. Gumbo-limbo is a type of fast-growing tree native to these parts and is also the name of a cool ecological park in nearby Boca Raton. The Gumbo Limbo Environmental Complex preserves 20 acres of natural mangrove wetlands and features a wide variety of interesting plant and wildlife. It's also one of the places in Florida where you might see the endangered manatee. Of course, if you want to see a big, docile, slow-moving mammal, you could always come to the press box at Fort Lauderdale Stadium and watch me work.
NEWS
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | March 26, 2006
Three pots of gumbo are simmering on a stove in the family and consumer science classroom at Patuxent Valley Middle School. Some pupils are cutting up strawberries and apples for fruit salad; others are filling pitchers with pink lemonade and iced tea. Loaves of bread are warming in one oven, aluminum pans of fettuccine Alfredo take up another. "You better not have any chewing gum in your mouth," teacher Eileen Reid bellows to no one in particular. As desks are covered with tablecloths and set with cloth napkins and plastic cutlery, parents and teachers are starting to line up outside the door for the Bulldog Restaurant, a once-a-quarter event that has become a highlight of the eighth-grade experience at Patuxent Valley.
NEWS
By GUS G. SENTEMENTES and GUS G. SENTEMENTES,SUN REPORTER | March 6, 2006
The chefs stood with ladle in hand before steaming pots of gumbo, ready to greet the impending onslaught of hungry visitors. Many had prepared for this event for days, chopping ingredients, shelling shrimp and designing decorations that would give their booths a festive Mardi Gras look. At 1 p.m., the crowds streamed into a hotel banquet hall in Annapolis, marking the beginning of the seventh annual Chefs Signature gumbo competition. "They're all good for different reasons, but what is the truest gumbo?"
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