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Gumbo
Published: 6/13/2008 10:26 AM
Last Modified: 6/13/2008 10:26 AM


Linda Goff's gumbo.

On Thursday, I wrote about Linda Goff, a great cook from Okmulgee who won $1,000 in the National Soul Food Cook-Off for her gumbo. You can read it at www.tulsaworld.com/gumbo.

That article brought in lots of calls and e-mails about gumbo. My favorites were from people who thought Linda's gumbo looked good, but said their mommas' recipes for gumbo were even better.

One woman, who grew up in Louisiana, said her family made three types of gumbo: chicken gumbo, seafood gumo and ham-okra gumbo. She was adamant that okra should never go in the chicken or seafood gumbos and that chicken and seafood should never be in the same gumbo.

Even more people called or e-mailed to ask about file powder. I didn't know how hard it would be to find, but a manager at Reasors said they would have it stocked by Monday. Until then, you can find it at Hebert's at 2101 E. 71st St. By the way, file (pronounced fee-lay), is a spice and thickening agent made from dried and ground sassafras leaves.

Do you have a favorite gumbo recipe? Where do you think is the best place to eat gumbo in Tulsa?


Reader Comments 2 Total
Stacey (5 years ago)
I make my own file with sassafras leaves. It is really easy. Sassafras is every where on our property.
John Keeler (5 years ago)
I grew up in south Louisiana (Abbeville) and know a thing or two about gumbo. I make quite a bit during the year and even can some. The best gumbo I've found in Tulsa is at Da' Boat, 81st and Lewis.
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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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