This 1700s Gumbo has ALL THE THINGS | Ancient Recipes With Sohla
Sohla is cooking up an old school Creole favorite - a gumbo recipe from the 1700s that contains 4 types of protein in one pot. This delicious stew combines West African and Native American cultural traditions with French and Spanish ingredients, plus it’s the official cuisine of Louisiana. Learn more about it’s history in this episode of Ancient Recipes With Sohla!
THE RECIPES
- kosher salt
- 1 pound boneless beef short rib, cut into 1-inch pieces
- 1 ham knuckle, deboned & cut into 1-inch pieces
- ½ cup lard
- ½ cup all-purpose flour
- 2 large crabs, cut into quarters
- 4 dozen okra pods, sliced into ½-inch rounds
- 1 large yellow onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 3 celery stalks, chopped
- 1 pound peeled shrimp
- cooked Carolina gold rice for serving
1. Generously season the beef all over with kosher salt.
2. In a large pot, heat the lard over medium-high heat. Sear the beef and pork knuckle in batches until deeply browned on all sides. 3. Transfer to a plate and set aside.
4. Reduce heat to medium. Add the flour and cook, stirring constantly, until it’s a peanut butter brown color.
5. Add the okra, onion, pepper, celery, and big pinch of kosher salt. 6. Cook, stirring constantly until tender, about 5 minutes.
7. Add the crab, beef, and ham and cook, stirring frequently, for about 15 minutes.
8. Add enough water to cover the contents 2 inches deep. Bring to a boil then reduce to a simmer.
9. Add salt to taste and cook until the beef is tender, about 2 hours.
10. Add the shrimp and simmer until cooked, about 3 minutes. Serve over rice.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Lolis Eric Elie
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Jordan Podos
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
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Green Gold: Foraging for Wild Ramps in Pennsylvania
Forager Dan Eng explains sustainability of the celebrated Appalachian allium: Ramps. We visit chefs around Philly who sauté, grill, grind, and dress ramps in a fantastic variety of fresh dishes for their annual three week appearance. This unique garlic-onion flavor regularly draws the attention of foodies, chefs–even ramp pirates–as foragers raise awareness to protect the slow-growing vegetable from over-harvesting.
Interview/Forager
Dan Eng
WHYY Digital Studios
Gabe Coffey
Kayla Watkins
Featuring
Heavy Metal Sausage
Ramp Sausage
Executive Chef Patrick Alfiero
Liberty Kitchen/Psychedeli
The Rampadelphia and Ramp Pizza
Executive Chef Matt Budenstein
a. kitchen+ a. Bar
Grilled Branzino with Grilled Ramps
Executive Chef Eli Collins
Pumpkin BYOB
Crab Risotto, Roasted Ramps and Mushrooms
Chef Ian Moroney
Abe Fisher
Ramp Whitefish, Green Goddess Salad, Ramp Cocktail
The Sandwich Corner Market
Ramp Dip, Ramp Couscous
Executive Chef Evan Seplow
Urban Farmer
49 Day Age Bone-In Ribeye with wild ramp butter, Jumbo Shrimp Strozzapreti Pasta with Ramp Pesto
Executive Chef Sonny Ingui
Executive Sous Chef Jacob Altemus
Talula’s Garden
Ramp and Watercress Soup
Chef Charles Parker
Special Thanks
Ally Blair
Riverwards Produce and Staff
All Contributing restaurant staff
More information
How to Sustainably Harvest Ramps
The Impact of Ramps on Cherokee Rights
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@sagerestaurantconcepts
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@mattbuddahcheeese
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